scholarly journals The influence of dietary sodium content on the pharmacokinetics and pharmacodynamics of fimasartan

2016 ◽  
pp. 1525
Author(s):  
Namyi Gu ◽  
Joo-Youn Cho ◽  
Kwang-Hee Shin ◽  
In-Jin Jang ◽  
Moo-Yong Rhee
Keyword(s):  
Sodium Content ◽  
Dietary Sodium ◽  
Pharmacokinetics And Pharmacodynamics

Aldosterone is a physiologically significant kaliuretic hormone

1987 ◽  
Vol 252 (6) ◽  
pp. F1048-F1054
Author(s):  
W. R. Adam ◽  
A. G. Ellis ◽  
B. A. Adams
Keyword(s):  
Plasma Potassium ◽  
Sodium Content ◽  
Plasma Aldosterone ◽  
Dietary Sodium ◽  
Potassium Excretion ◽  
Sodium Potassium ◽  
Creatinine Excretion ◽  
Dietary Potassium ◽  
Food Load

To study the role of aldosterone in the short-term control of potassium excretion, rats were gavaged with a liquid diet containing 10-20% of their daily caloric and potassium intake, with a range of sodium intakes. Levels of (effective) aldosterone at the time of gavage were manipulated by administration of spironolactone, aldosterone, and adrenalectomy. Urinary sodium, potassium, and creatinine excretion were measured in conscious unrestrained rats for 2 h after the food load, and then blood was collected for measurement of plasma potassium, aldosterone, and renin activity. Potassium excretion was dependent on both dietary potassium and a minimum dietary sodium content. Potassium excretion was reduced by spironolactone and adrenalectomy and increased by acute aldosterone treatment in most dietary groups. These results strongly suggest that the ambient levels of aldosterone are important in determining potassium excretion following food ingestion. Plasma aldosterone was higher with the higher potassium and lower sodium content diets. Changes in plasma aldosterone, with variations in dietary potassium or sodium, suggest a role for aldosterone in subsequent potassium excretion.

Role of renal nerves in renal sodium retention of nephrotic syndrome

1989 ◽  
Vol 256 (5) ◽  
pp. F823-F829 ◽  
Author(s):  
P. J. Herman ◽  
L. L. Sawin ◽  
G. F. DiBona
Keyword(s):  
Nephrotic Syndrome ◽  
Renal Denervation ◽  
Sodium Content ◽  
Vehicle Control ◽  
Dietary Sodium ◽  
Sodium Balance ◽  
Renal Nerves ◽  
Sodium Retention ◽  
Edema Formation

To define the role of the renal nerves in the renal sodium retention of the nephrotic syndrome, experiments were conducted in rats given adriamycin to produce nephrotic syndrome. All rats developed proteinuria and hypoalbuminemia and exhibited edema formation. Adriamycin-injected nephrotic rats were subjected to bilateral renal denervation (ADRIADNX) or sham renal denervation (ADRIASHAM). Rats injected with adriamycin vehicle were subjected to bilateral renal denervation (DNX) or sham renal denervation (SHAM). Metabolic balance studies were carried out in all rats beginning on the 8th day after bilateral or sham renal denervation. Dietary sodium content was 210 meq/kg Na on days 8-12 and days 24-26 and was 10 meq/kg Na on days 13-23. Nephrotic rats demonstrated significantly greater overall (19 days) cumulative sodium balance than vehicle control rats, ADRIASHAM 8.47 +/- 0.81 vs. SHAM 5.74 +/- 0.34 meq Na, P less than 0.01. Bilateral renal denervation did not significantly affect overall cumulative sodium balance in the vehicle control rats, DNX 6.15 +/- 0.71 vs. SHAM 5.74 +/- 0.34 meq Na. However, bilateral renal denervation significantly decreased overall cumulative sodium balance in the nephrotic rats, ADRIADNX 6.59 +/- 0.56 vs. ADRIASHAM 8.47 +/- 0.81 meq Na, P less than 0.01. Results indicated that the increased renal sodium retention characteristic of nephrotic syndrome is dependent, in large part, on increased efferent renal sympathetic nerve activity.

Formulating and evaluating quantitative models of control of sodium stores

1985 ◽  
Vol 249 (5) ◽  
pp. R624-R633 ◽  
Author(s):  
F. H. Daniels ◽  
S. Cortell ◽  
E. F. Leonard
Keyword(s):  
Feedback Control ◽  
Sodium Intake ◽  
Urinary Sodium Excretion ◽  
Sodium Content ◽  
The Body ◽  
Dietary Sodium ◽  
Quantitative Models ◽  
Using Data ◽  
Available Information ◽  
Feedback Control Theory

Numerous factors that influence sodium handling have been identified, and many have been studied in minute detail; however, relatively little information is available regarding either the steady-state relationship between dietary sodium intake and sodium stores or the transient response of intact animals to challenges to sodium homeostasis. In this paper the principles of elementary feedback control theory have been used both to obtain and analyze quantitative models of the feedback control of sodium stores. It has been assumed that the sodium content of the body determines the rate of urinary sodium excretion, and a mass balance has been used to obtain differential equations that describe the dynamics of sodium stores. Both first- and second-order models are considered, and their predictions for both steady states and transients are compared critically with observations from the literature, using data from human studies whenever possible. The results indicate that a relatively simple proportional feedback controller describes most available data well; however, gaps in the available information are identified, and opportunities for future experimental investigation are described.

scholarly journals Dietary Sodium Content, Mortality, and Risk for Cardiovascular Events in Older Adults

2015 ◽  
Vol 175 (3) ◽  
pp. 410 ◽  
Author(s):  
Andreas P. Kalogeropoulos ◽  
Vasiliki V. Georgiopoulou ◽  
Rachel A. Murphy ◽  
Anne B. Newman ◽  
Douglas C. Bauer ◽  
...  
Keyword(s):  
Older Adults ◽  
Cardiovascular Events ◽  
Sodium Content ◽  
Dietary Sodium

scholarly journals Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

2020 ◽  
Vol 5 (2) ◽  
pp. 26-38
Author(s):  
A. A. Maksimenko ◽  
A. V. Lyude ◽  
A. A. Semenova ◽  
A. S. Dydykin ◽  
T. Nishiumi
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Water Retention ◽  
Kidney Diseases ◽  
Meat Products ◽  
Sodium Content ◽  
Dietary Sodium ◽  
Myofibrillar Proteins ◽  
Potential Health ◽  
High Phosphate

Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products.

scholarly journals Contribution of major food companies and their products to household dietary sodium purchases in Australia

2020 ◽  
Vol 17 (1) ◽  
Author(s):  
Daisy H. Coyle ◽  
Maria Shahid ◽  
Elizabeth K. Dunford ◽  
Cliona Ni Mhurchu ◽  
Sarah Mckee ◽  
...  
Keyword(s):  
Low Income ◽  
Sodium Intake ◽  
Food Product ◽  
Sodium Content ◽  
Dietary Sodium ◽  
Processed Meat ◽  
Cross Sectional ◽  
Major Food ◽  
Packaged Foods ◽  
Per Capita

Abstract Background The Australian federal government will soon release voluntary sodium reduction targets for 30 packaged food categories through the Healthy Food Partnership. Previous assessments of voluntary targets show variable industry engagement, and little is known about the extent that major food companies and their products contribute to dietary sodium purchases among Australian households. Methods The aim of this cross-sectional study was to identify the relative contribution that food companies and their products made to Australian household sodium purchases in 2018, and to examine differences in sodium purchases by household income level. We used 1 year of grocery purchase data from a nationally representative consumer panel of Australian households who reported their grocery purchases (the Nielsen Homescan panel), combined with database that contains product-specific sodium content for packaged foods and beverages (FoodSwitch). The top food companies and food categories were ranked according to their contribution to household sodium purchases. Differences in per capita sodium purchases by income levels were assessed by 1-factor ANOVA. All analyses were modelled to the Australian population in 2018 using sample weights. Results Sodium data were available from 7188 households who purchased 26,728 unique products and purchased just under 7.5 million food product units. Out of 1329 food companies, the top 10 accounted for 35% of unique products and contributed to 58% of all sodium purchased from packaged foods and beverages. The top three companies were grocery food retailers each contributing 12–15% of sodium purchases from sales of their private label products, particularly processed meat, cheese and bread. Out of the 67 food categories, the top 10 accounted for 73% of sodium purchased, particularly driven by purchases of processed meat (14%), bread (12%) and sauces (11%). Low-income Australian households purchased significantly more sodium from packaged products than high-income households per capita (452 mg/d, 95%CI: 363-540 mg/d, P < 0.001). Conclusions A small number of food companies and food categories account for most of the dietary sodium purchased by Australian households. Prioritizing government engagement with these groups could deliver a large reduction in population sodium intake.

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