scholarly journals Plasma norepinephrine variations with dietary sodium intake.

Hypertension ◽  
1980 ◽  
Vol 2 (1) ◽  
pp. 29-32 ◽  
Author(s):  
M G Nicholls ◽  
W Kiowski ◽  
A J Zweifler ◽  
S Julius ◽  
M A Schork ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Dietary Sodium ◽  
Plasma Norepinephrine

scholarly journals Plasma norepinephrine and dietary sodium intake in normal subjects and patients with essential hypertension.

Hypertension ◽  
1983 ◽  
Vol 5 (5) ◽  
pp. 767-771 ◽  
Author(s):  
K Masuo ◽  
T Ogihara ◽  
Y Kumahara ◽  
A Yamatodani ◽  
H Wada
Keyword(s):  
Essential Hypertension ◽  
Sodium Intake ◽  
Normal Subjects ◽  
Dietary Sodium ◽  
Plasma Norepinephrine

Hypotension on CAPD: An Approach to Treatment

1983 ◽  
Vol 3 (3_suppl) ◽  
pp. 33-35 ◽  
Author(s):  
Frans H.H. Leenen ◽  
Perween Shah ◽  
Walther H. Boer ◽  
Ramesh Khanna ◽  
Dimitrios G. Oreopoulos
Keyword(s):  
Orthostatic Hypotension ◽  
Sodium Intake ◽  
Extracellular Fluid ◽  
Dietary Sodium ◽  
Plasma Norepinephrine ◽  
Concomitant Increase ◽  
Salt Loading ◽  
Sodium Removal ◽  
Gradual Development ◽  
End Stage

Development of orthostatic hypotension occasionally complicates treatment of end-stage renal failure by continuous ambulatory peritoneal dialysis (CAPD). The cause may be excessive sodium removal via the dialysate relative to the dietary sodium intake, leading to the gradual development of sodium depletion. Therefore, a group of five symptomatic, hypotensive CAPD patients was treated with oral salt-loading without allowing a concomitant increase in body weight. Supine blood pressure increased markedly after salt-loading (from 94/67 mmHg to 121/78 mmHg) and symptomatic orthostatic hypotension disappeared. The mechanisms leading to the improvement after salt-loading were studied in three of these patients. The beneficial effect of salt-loading was related to two mechanisms: 1) an increase in extracellular fluid volume and presumably blood volume; 2) an increase in sympathetic tone, as assessed by plasma norepinephrine levels and the pressor responsiveness to norepinephrine

Plasma Norepinephrine Variation with Dietary Sodium Intake in Normotensive Subjects and Patients with Essential Hypertension

1982 ◽  
Vol 58 (9) ◽  
pp. 1055-1066
Author(s):  
Kazuko MASUO ◽  
Toshio OGIHARA ◽  
Yuichi KUMAHARA ◽  
Atsushi YAMATODANI ◽  
Hiroshi WADA
Keyword(s):  
Essential Hypertension ◽  
Sodium Intake ◽  
Dietary Sodium ◽  
Plasma Norepinephrine ◽  
Normotensive Subjects

ß-ENDORPHIN RESPONSES TO VARIATION OF DIETARY SODIUM INTAKE

Analgesia ◽  
1995 ◽  
Vol 1 (4) ◽  
pp. 520-523
Author(s):  
Karin Kraft
Keyword(s):  
Sodium Intake ◽  
Dietary Sodium

scholarly journals The Impact of Diet on Urinary Risk Factors for Cystine Stone Formation

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 528
Author(s):  
Roswitha Siener ◽  
Norman Bitterlich ◽  
Hubert Birwé ◽  
Albrecht Hesse
Keyword(s):  
Risk Factors ◽  
Dietary Habits ◽  
Sodium Intake ◽  
Stone Formation ◽  
Dietary Treatment ◽  
Vegetarian Diet ◽  
Dietary Sodium ◽  
Urine Ph ◽  
Cystine Stone ◽  
The Impact

Despite the importance of dietary management of cystinuria, data on the contribution of diet to urinary risk factors for cystine stone formation are limited. Studies on the physiological effects of diet on urinary cystine and cysteine excretion are lacking. Accordingly, 10 healthy men received three standardized diets for a period of five days each and collected daily 24 h urine. The Western-type diet (WD; 95 g/day protein) corresponded to usual dietary habits, whereas the mixed diet (MD; 65 g/day protein) and lacto-ovo-vegetarian diet (VD; 65 g/day protein) were calculated according to dietary reference intakes. With intake of the VD, urinary cystine and cysteine excretion decreased by 22 and 15%, respectively, compared to the WD, although the differences were not statistically significant. Urine pH was significantly highest on the VD. Regression analysis showed that urinary phosphate was significantly associated with cystine excretion, while urinary sulfate was a predictor of cysteine excretion. Neither urinary cystine nor cysteine excretion was affected by dietary sodium intake. A lacto-ovo-vegetarian diet is particularly suitable for the dietary treatment of cystinuria, since the additional alkali load may reduce the amount of required alkalizing agents.

scholarly journals Sodium Toxicity in the Nutritional Epidemiology and Nutritional Immunology of COVID-19

Medicina ◽  
2021 ◽  
Vol 57 (8) ◽  
pp. 739
Author(s):  
Ronald B. Brown
Keyword(s):  
Polycystic Ovary ◽  
Sodium Intake ◽  
Dietary Factors ◽  
Nutritional Epidemiology ◽  
Dietary Sodium ◽  
Ovary Syndrome ◽  
Nasal Sinus ◽  
Lower Socioeconomic ◽  
Sodium Toxicity ◽  
Nutritional Immunology

Dietary factors in the etiology of COVID-19 are understudied. High dietary sodium intake leading to sodium toxicity is associated with comorbid conditions of COVID-19 such as hypertension, kidney disease, stroke, pneumonia, obesity, diabetes, hepatic disease, cardiac arrhythmias, thrombosis, migraine, tinnitus, Bell’s palsy, multiple sclerosis, systemic sclerosis, and polycystic ovary syndrome. This article synthesizes evidence from epidemiology, pathophysiology, immunology, and virology literature linking sodium toxicological mechanisms to COVID-19 and SARS-CoV-2 infection. Sodium toxicity is a modifiable disease determinant that impairs the mucociliary clearance of virion aggregates in nasal sinuses of the mucosal immune system, which may lead to SARS-CoV-2 infection and viral sepsis. In addition, sodium toxicity causes pulmonary edema associated with severe acute respiratory syndrome, as well as inflammatory immune responses and other symptoms of COVID-19 such as fever and nasal sinus congestion. Consequently, sodium toxicity potentially mediates the association of COVID-19 pathophysiology with SARS-CoV-2 infection. Sodium dietary intake also increases in the winter, when sodium losses through sweating are reduced, correlating with influenza-like illness outbreaks. Increased SARS-CoV-2 infections in lower socioeconomic classes and among people in government institutions are linked to the consumption of foods highly processed with sodium. Interventions to reduce COVID-19 morbidity and mortality through reduced-sodium diets should be explored further.

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