Palabras clave
hypertenion
hyponatremia
salt
processed foods
Cómo citar
Resumen
Dietary salt is made up of sodium and chloride, two essential minerals necessary for good health. Sodium is very important for our body to maintain fluid balance, blood volume, and blood pressure. However, many people consume more dietary sodium (from salt) than needed. Decreasing dietary sodium has received a lot of attention in recent years due to its association with high blood pressure (hypertension) and cardiovascular disease (Kloss, Meyer, Graeve, & Vetter, 2015). This publication explore ways to decrease sodium intake and the health effects of inadequate and excessive sodium intakes.
Citas
Girgis, S., B. Neal, J. Prescott, J. Prendergast, S. Dumbrell, C. Turner, and M. Woodward. 2003. "A one-quarter reduction in the salt content of bread can be made without detection." European Journal of Clinical Nutrition. 57(4): 616-620. https://doi.org/10.1038/sj.ejcn.1601583 https://doi.org/10.1038/sj.ejcn.1601583
He, F. J., and G. A. MacGregor. 2004. "Effect of longer-term modest salt reduction on blood pressure." The Cochrane Database of Systematic Reviews. (3): CD004937. https://doi.org/10.1002/14651858.CD004937 https://doi.org/10.1002/14651858.CD004937
Kloss, L., J. D. Meyer, L. Graeve, and W. Vetter. 2015. "Sodium intake and its reduction by food reformulation in the European Union - A review." NFS Journal. 1(Supplement C): 9-19. https://doi.org/10.1016/j.nfs.2015.03.001 https://doi.org/10.1016/j.nfs.2015.03.001
Mitchell, M., N. P. Brunton, and M. G. Wilkinson. 2013. "The influence of salt taste threshold on acceptability and purchase intent of reformulated reduced sodium vegetable soups." Food Quality and Preference. 28(1): 356-360. https://doi.org/10.1016/j.foodqual.2012.11.002 https://doi.org/10.1016/j.foodqual.2012.11.002
Stevens, J. C., W. S. Cain, A. Demarque, and A. M. Ruthruff. 1991. "On the discrimination of missing ingredients: Aging and salt flavor." Appetite. 16(2): 129-140. https://doi.org/10.1016/0195-6663(91)90038-T https://doi.org/10.1016/0195-6663(91)90038-T
Suckling, R. J., F. J. He, N. D. Markandu, and G. A. MacGregor. 2016. "Modest Salt Reduction Lowers Blood Pressure and Albumin Excretion in Impaired Glucose Tolerance and Type 2 Diabetes Mellitus Novelty and Significance: A Randomized Double-Blind Trial." Hypertension. 67(6): 1189-1195. https://doi.org/10.1161/HYPERTENSIONAHA.115.06637 https://doi.org/10.1161/HYPERTENSIONAHA.115.06637
Whelton, P. K., R. M. Carey, W. S. Aronow et al. 2018. "ACC/AHA/AAPA/ABC/ACPM/AGS/APhA/ASH/ASPC/NMA/PCNA Guideline for the Prevention, Detection, Evaluation, and Management of High Blood Pressure in Adults." A Report of the American College of Cardiology/American Heart Association Task Force on Clinical Practice Guidelines. 71(19): e127-e248. https://doi.org/10.1161/HYP.0000000000000076
Zandstra, E. H., R. Lion, and R. S. Newson. 2016. "Salt reduction: Moving from consumer awareness to action." Food Quality and Preference. 48(Part B): 376-381. https://doi.org/10.1016/j.foodqual.2015.03.005 https://doi.org/10.1016/j.foodqual.2015.03.005
USDHHS and USDA. 2015. "2015 - 2020 Dietary Guidelines for Americans. 8th Edition." http://health.gov/dietaryguidelines/2015/guidelines/
Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.