Hungarian Diet and Nutritional Status Survey – The OTAP2009 study. IV. Macroelement intake of the Hungarian population

2012 ◽  
Vol 153 (29) ◽  
pp. 1132-1141 ◽  
Author(s):  
Éva Martos ◽  
Márta Bakacs ◽  
Eszter Sarkadi-Nagy ◽  
Tímea Ráczkevy ◽  
Andrea Zentai ◽  
...  
Keyword(s):  
Public Health ◽  
Nutritional Status ◽  
Dietary Habits ◽  
Salt Intake ◽  
Salt Content ◽  
Point Of View ◽  
High Sodium ◽  
Salt Consumption ◽  
Hungarian Population ◽  
Status Survey

The adequate intake of minerals is basically important for healthy nutrition. Aim and method: The Hungarian Diet and Nutritional Status Survey – joining to the European Health Interview Survey – studied the dietary habits of the Hungarian population. The present publication describes the macroelement intake. Results: The salt intake is unusually high (17.2 g in men and 12.0 g in women), the potassium intake remains well below the recommendation. These factors substantially increase the risk of cardiovascular diseases including high blood-pressure. The calcium intake stays below the recommendation except in the youngest males, the oldest men and women are at risk from this point of view. While magnesium intake suited the recommendation, the intake of phosphorus exceeded it twice. Conclusions: Focusing on marcroelements, high sodium/salt intake represents the highest public health risk. The implementation of STOP SALT! National Salt Reducing Programme, i.e. decrease the salt content of processed food and provide proper information to the population about excessive salt consumption, should result in a beneficial change of salt intake and ameliorate the public health conditions. Orv. Hetil., 2012, 153, 1132–1141.

Hungarian Diet and Nutritional Status Survey – The OTAP2009 study. III. Vitamin intake of the Hungarian population

2012 ◽  
Vol 153 (28) ◽  
pp. 1106-1117 ◽  
Author(s):  
Andrea Lugasi ◽  
Márta Bakacs ◽  
Andrea Zentai ◽  
Viktória Anna Kovács ◽  
Éva Martos
Keyword(s):  
Vitamin D ◽  
Vitamin C ◽  
Nutritional Status ◽  
Dietary Habits ◽  
Water Soluble ◽  
Vitamin Intake ◽  
Healthy Nutrition ◽  
Hungarian Population ◽  
European Health Interview Survey ◽  
Status Survey

For the healthy status the adequate intake of vitamins is essential. Aim and method: The Hungarian Diet and Nutritional Status Survey – joining to the European Health Interview Survey – studied the dietary habits of the Hungarian population. This work presents the vitamins intake. Results: The intake of all water soluble vitamins, vitamin E and D were significantly higher in men than in women. Favourable phenomena were the increased β-carotene and vitamin C intakes in men and women compared to the earlier data. Intakes of vitamin C, B1-, B2-, B6- and B12, and niacin meet the recommendations. Crucially low intakes of vitamin D and folate were calculated in both genders, particularly in the elders, mainly in case of vitamin D. Imperfect intakes of panthotenic acid and biotin were also observed. Conclusions: For maintaining the adequate vitamin supply and for prevention of vitamin deficiency, diversified nutrition, information of the population on the basic principles of healthy nutrition and availability of healthy food are essential. Orv. Hetil., 2012, 153, 1106–1117.

Hungarian Diet and Nutritional Status Survey – The OTAP2009 study. V. Microelement intake of the Hungarian population

2012 ◽  
Vol 153 (30) ◽  
pp. 1177-1184 ◽  
Author(s):  
Andrea Lugasi ◽  
Eszter Sarkadi Nagy ◽  
Andrea Zentai ◽  
Márta Bakacs ◽  
Éva Illés ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Dietary Habits ◽  
Trace Element Content ◽  
Reproductive Age ◽  
Interview Survey ◽  
European Health ◽  
Hungarian Population ◽  
Grain Products ◽  
European Health Interview Survey ◽  
Status Survey

For a healthy status the adequate intake of microelements is vital. Aim and method: The Hungarian Diet and Nutritional Status Survey – joining to the European Health Interview Survey – studied the dietary habits of the Hungarian population. The present paper demonstrates the microelement intake. Results: While the intake of iron, copper and zinc was sufficient in males, it was deficient in females according to the Hungarian recommendations. Especially women in their reproductive age ingested iron below the recommendation, thus representing a health risk. In comparison to earlier Hungarian data, zinc and chromium intake decreased unfavorable. Conclusions: Since in Hungary the consumption of the whole grain products with high trace element content is traditionally low, as also reflected in the present study, it would be desirable to increase the contribution of these foods in the diet in order to enhance the intake of microelements. Orv. Hetil., 2012, 153, 1177–1184.

Hungarian Diet and Nutritional Status Survey – The OTAP2009 study. II. Energy and macronutrient intake of the Hungarian population

2012 ◽  
Vol 153 (27) ◽  
pp. 1057-1067 ◽  
Author(s):  
Eszter Sarkadi Nagy ◽  
Márta Bakacs ◽  
Éva Illés ◽  
Andrea Zentai ◽  
Andrea Lugasi ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Dietary Habits ◽  
Adult Population ◽  
Nutritional Risk ◽  
Nutrient Intakes ◽  
Mortality And Morbidity ◽  
Dietary Records ◽  
Hungarian Population ◽  
And Gender ◽  
Status Survey

The Hungarian Diet and Nutritional Status Survey is the fourth in the row of the Hungarian national dietary surveys conducted by the Institute for Food and Nutrition Science. Aims: The present study was performed to provide valid, up-to-date data on energy and nutrient intakes and dietary habits of the Hungarian adult population. Methods: The energy and nutrient intakes were calculated on validated three-day dietary records of a representative sample by age and gender of the Hungarian population aged ≥18 ys. Results: The energy percentage of fat was too high (39 E% for men and 36 E% for women), that of carbohydrate was too low (45 E% for men and 48 E% for women), whereas that of protein met the recommendation (15 E% for men and 15 E% for women). Conclusions: Reduction of the nutritional risk factors would greatly reduce the mortality and morbidity rates of nutrition-related diseases. Orv. Hetil., 2012, 153, 1057–1067.

scholarly journals Sodium Intake as a Cardiovascular Risk Factor: A Narrative Review

Nutrients ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 3177
Author(s):  
David A. Jaques ◽  
Gregoire Wuerzner ◽  
Belen Ponte
Keyword(s):  
Risk Factor ◽  
Cardiovascular Risk ◽  
Cardiovascular Risk Factor ◽  
Salt Intake ◽  
Sodium Intake ◽  
Population Level ◽  
Cardiovascular Outcomes ◽  
Individual Response ◽  
High Sodium ◽  
Salt Consumption

While sodium is essential for human homeostasis, current salt consumption far exceeds physiological needs. Strong evidence suggests a direct causal relationship between sodium intake and blood pressure (BP) and a modest reduction in salt consumption is associated with a meaningful reduction in BP in hypertensive as well as normotensive individuals. Moreover, while long-term randomized controlled trials are still lacking, it is reasonable to assume a direct relationship between sodium intake and cardiovascular outcomes. However, a consensus has yet to be reached on the effectiveness, safety and feasibility of sodium intake reduction on an individual level. Beyond indirect BP-mediated effects, detrimental consequences of high sodium intake are manifold and pathways involving vascular damage, oxidative stress, hormonal alterations, the immune system and the gut microbiome have been described. Globally, while individual response to salt intake is variable, sodium should be perceived as a cardiovascular risk factor when consumed in excess. Reduction of sodium intake on a population level thus presents a potential strategy to reduce the burden of cardiovascular disease worldwide. In this review, we provide an update on the consequences of salt intake on human health, focusing on BP and cardiovascular outcomes as well as underlying pathophysiological hypotheses.

scholarly journals The Correlation of Age, Gender, Heredity, Smoking Habit, Obesity, and Salt Consumption with Hypertension Grade in Cirebon, Indonesia

2019 ◽  
Vol 3 (3) ◽  
pp. 138
Author(s):  
Alif Hamzah ◽  
Uswatun Khasanah ◽  
Dini Norviatin
Keyword(s):  
Public Health ◽  
High Risk ◽  
Health Center ◽  
Salt Intake ◽  
Smoking Habit ◽  
World Health ◽  
Public Health Center ◽  
Salt Consumption ◽  
Study Results ◽  
The World

Background: Hypertension is one of the most global killer diseases that causes death. The World Health Or- ganiza on es mated around 1.5 billion people in the world will be diagnosed with hypertension every year. The increasing incidences of hypertension in the world may be affected by several predictors including age, sex-linked, heredity, smoking habit, obesity, and salt consump on. This study has objec ve to examine those predictors to hypertension grade. Methods: This research was used observa onal analy c method with cross-sec onal study. This study involved 136 respondents who came to Kalijaga Permai Public Health Center, Cirebon City. The variables were measured by microtoise, sphygmomanometer, stethoscope, scales, and ques onnaires. Spearman correla on test and lo- gis c regression test was analyzed for this study. Results: 59.9% of respondents were in hypertension grade 1 and 54% of respondents were in high risk age. The bivariate results revealed that age, sex-linked, heredity, and salt consump on were sta s cally correlated with hypertension grade (p=0.001). However, smoking habit and obesity were not sta s cally correlated. Mul vari- ate analysis found that those who add extra salt were 3.3 mes more likely to have hypertension grade 2 and those in high risk age were 3.1 more likely to have hypertension grade 2 as well. Compared with female and those who have nega ve heredity, male and posi ve heredity were 2.7 mes more likely to have hypertension grade 2. Conclusion: Salt consump on, age, sex-linked, heredity was significantly correlated with hypertension grade. Salt consump on was a risk factors which has the highest impact. Public health center should educate people about the recommenda on of daily salt intake to prevent the excessive intake that may affect hypertension.

scholarly journals Országos Táplálkozás és Tápláltsági Állapot Vizsgálat – OTÁP2014. III. A magyar lakosság makroelem-bevitele

2017 ◽  
Vol 158 (17) ◽  
pp. 653-661 ◽  
Author(s):  
Barbara Nagy ◽  
Zsuzsanna Nagy-Lőrincz ◽  
Márta Bakacs ◽  
Éva Illés ◽  
Eszter Sarkadi Nagy ◽  
...  
Keyword(s):  
Dietary Habits ◽  
Salt Intake ◽  
Sodium Intake ◽  
Public Awareness ◽  
Adult Population ◽  
Age Group ◽  
High Sodium ◽  
Potassium Intake ◽  
Awareness Campaigns ◽  
High Sodium Intake

Abstract: Introduction and aim: The Hungarian Diet and Nutritional Status Survey examined the dietary habits of the Hungarian adult population. The aim of the study is to present the macroelement intake of the population. Method: The study represents the macrolement intake of the population with age 18 or over on the day of 31 December 2013, of those who are non-institutionalised. Results: Salt intake decreased compared to the findings of the previous study in 2009 but it is still extremely high (15.9 g in men and 11.2 g in women). The potassium intake is below the recommendation, which together with a high sodium intake increases the risk of high blood pressure. Calcium intake in the youngest age group reached the recommendations, whereas the intake in the oldest age group was well below the references. Magnesium intake complied with the recommendation, the intake of phosphorus however exceeded it. High sodium intake still represents substantial public health risk. Conclusion: The reduction that occured in the population’s salt intake since 2009 demonstrates the effectiveness of implemented prevention programs, cooperation with the industry and public awareness campaigns. Orv Hetil. 2017; 158(17): 653–661.

scholarly journals Salt content labelling of foods in supermarkets in Finland

1998 ◽  
Vol 7 (4) ◽  
pp. 447-453 ◽  
Author(s):  
M. NÄRHINEN ◽  
A. NISSINEN ◽  
P.-L. PENTTILÄ
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Food Products ◽  
Point Of View ◽  
Food Chains ◽  
Food Groups ◽  
Food Labels ◽  
The Public ◽  
Reduced Salt ◽  
Packaged Food

The aim of the study was to assess the extent to which lightly salted food products are included in the assortments of Finnish supermarkets and prominently placed on shelves. The study was carried out in eastern Finland in four supermarkets of different food chains. Six food groups of importance for people's salt intake were considered. The food labels of 689 packaged food products were checked for salt and sodium information on the basis of Finnish regulations on salt. Products with reduced salt contents were found in most food groups but not among whole-meat or ready-to-eat foods. Half of the products with reduced amounts of salt were labelled "lightly salted". All four supermarkets had a similar assortment of lightly salted products. From the public health point of view, the food industry should increase the supply of lightly salted products, and make a special effort to develop lightly salted ready-to-eat foods.

scholarly journals Sodium Content of Foods Sold in the Spanish Market. Results from the BADALI Project

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3410
Author(s):  
Marta Beltrá ◽  
Fernando Borrás ◽  
Ana B. Ropero
Keyword(s):  
Sodium Salt ◽  
Salt Intake ◽  
Sodium Intake ◽  
Salt Content ◽  
Daily Intake ◽  
Food Group ◽  
Sodium Content ◽  
High Sodium ◽  
Low Sodium ◽  
Pan American

High sodium/salt intake is a risk factor for Non-Communicable Diseases (NCDs). Excess sodium intake has been associated with high coronary heart disease, stroke and high blood pressure. The sodium daily intake is above the recommendations in the world as well as in Spain. Reducing salt content in processed foods and ready meals is one of the main strategies for reducing sodium intake. The aim of the present work is to characterise the presence of sodium in foods sold in the Spanish market. We also study a possible shift in sodium content in products over the last few years. For this purpose, 3897 products included in the BADALI food database were analysed, classified into 16 groups (G). We found that 93.3% of all foods displayed the sodium/salt content in the nutrition declaration. Meat—processed and derivatives (G8) had the highest mean and median values for sodium content, followed by snacks (G15) and sauces (G14). Only 12.7% of foods were sodium-free (≤ 5 mg/100 g or 100 mL), 32.4% had very low sodium (≤ 40 mg/100 g or 100 mL) and 48.2% were low in sodium (≤ 120 mg/100 g or 100 mL). On the contrary, 47.2% were high in sodium according to the Pan American Health Organisation Nutrient Profile Model (PAHO-NPM), while there were 31.9% according to the Chile-NPM. The agreement between the two NPMs was considered ‘substantial’ (κ = 0.67). When sodium content was compared over the years, no decrease was observed. This analysis was performed in the entire food population, by food group and in matched products. Therefore, more effort should be made by all parties involved in order to decrease the sodium/salt intake in the population.

scholarly journals Reformulation of Romanian Meat Products and Cheeses: is this a Necessity for a Lower Salt Intake?

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Corina Aurelia ZUGRAVU ◽  
Monica PARVU ◽  
Monica TARCEA ◽  
Daniela PATRASCU ◽  
Anca STOIAN-PANTEA
Keyword(s):  
Salt Intake ◽  
Scientific Evidence ◽  
Salt Content ◽  
Daily Intake ◽  
Meat Products ◽  
Food Chains ◽  
Average Value ◽  
Salt Consumption ◽  
Increased Risk ◽  
Food Diaries

Reducing salt is a major task for companies all over the world. Scientific evidence has linked excessive salt consumption to increased risk of high blood pressure. The question we tried to answer to is if meat products and cheeses need to be reformulated, in order to bring down their salt content, taking in account the daily intake of cold cuts and diary products in our country. The intake was assessed by 7-days food diaries, completed by a representative sample of Romanians. The values used for the salt content were computed from data gathered in Romania since 2007. The average value of salt for Romanian cheeses is 2.4 g /100 g and for meat products, 2, 2 g /100 g. The food diaries showed that meat products and cheeses cover low percents of the daily salt intake (4%; 4%), with little variations between regions of the country. The present study concludes that cheeses and cold cuts, although consumed in all Romanian regions, have not a great contribution to the total salt intake in our country, so reformulation is not an emergency. However, the producers have to target in future a better management of the use of salt in the food chains, in the frame of advised descendent trends of the salt quantity introduced in human food. It has to be kept in mind that as long as the technological process allows it, every milligram of salt taken away from the product `s recipe is a helper of the consumer `s health.

scholarly journals Is too much salt harmful? Yes

2019 ◽  
Vol 35 (9) ◽  
pp. 1777-1785 ◽  
Author(s):  
Róbert Agócs ◽  
Dániel Sugár ◽  
Attila J. Szabó
Keyword(s):  
Blood Pressure ◽  
Salt Intake ◽  
Sodium Intake ◽  
Blood Pressure Reduction ◽  
Great Part ◽  
Risk Groups ◽  
Vulnerable Groups ◽  
High Sodium ◽  
Salt Consumption ◽  
Low Sodium Diet

AbstractThe contribution of high sodium intake to hypertension and to the severity of immune-mediated diseases is still being heatedly debated in medical literature and in the lay media. This review aims to demonstrate two conflicting views on the topic, with the first part citing the detrimental effects of excessive salt consumption. Sodium plays a central role in volume and blood pressure homeostasis, and the positive correlation between sodium intake and blood pressure has been extensively researched. Despite the fact that the average of global daily salt consumption exceeds recommendations of international associations, health damage from excessive salt intake is still controversial. Individual differences in salt sensitivity are in great part attributed to this contradiction. Patients suffering from certain diseases as well as other vulnerable groups—either minors or individuals of full age—exhibit more pronounced blood pressure reduction when consuming a low-sodium diet. Furthermore, findings from the last two decades give insight into the concept of extrarenal sodium storage; however, the long-term consequences of this phenomenon are lesser known. Evidence of the relationship between sodium and autoimmune diseases are cited in the review, too. Nevertheless, further clinical trials are needed to clarify their interplay. In conclusion, for salt-sensitive risk groups in the population, even stricter limits of sodium consumption should be set than for young, healthy individuals. Therefore, the question raised in the title should be rephrased as follows: “how much salt is harmful” and “for whom is elevated salt intake harmful?”

Sign in / Sign up

Export Citation Format

Share Document