scholarly journals Current Sodium Intakes in the United States and the Modelling of Glutamate’s Incorporation into Select Savory Products

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2691 ◽  
Author(s):  
Taylor C. Wallace ◽  
Alexandra E. Cowan ◽  
Regan L. Bailey
Keyword(s):  
Sodium Intake ◽  
Monosodium Glutamate ◽  
Product Category ◽  
The United States ◽  
Substantial Effect ◽  
Dietary Sodium ◽  
Data Sets ◽  
Food Groups ◽  
High Sodium ◽  
The U.S

Most Americans have dietary sodium intakes that far exceed recommendations. Given the association of high sodium with hypertension, strategies to reduce sodium intakes are an important public health target. Glutamates, such as monosodium glutamate, represent a potential strategy to reduce overall intakes while preserving product palatability; therefore, this project aimed to model sodium replacement with glutamates. The National Cancer Institute method was used to estimate current sodium intakes, and intakes resulting from glutamate substitution (25%–45%) in a limited set of food groups for which substitution is possible. Data sets for individuals aged ≥1 year enrolled in the U.S. National Health and Nutrition Examination Survey 2013–2016 (n = 16,183) were used in the analyses. Glutamate substitution in accordance with the U.S. Department of Agriculture’s food codes was modeled by conservatively altering estimates of sodium intake reductions derived from the published, peer-reviewed literature. The addition of glutamates to certain food categories has the potential to reduce the population’s sodium intake by approximately 3% overall and by 7%–8% among consumers of ≥1 product category in which glutamates were substituted for sodium chloride. Although using glutamates to substitute the amount of sodium among certain food groups may show modest effects on intakes across the population, it is likely to have a more substantial effect on individuals who consume specific products.

scholarly journals Current Sodium Intakes in the United States and the Modeled Effects of Glutamate Incorporation Into Select Savory Products

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 786-786
Author(s):  
Taylor Wallace ◽  
Alexandra E Cowan ◽  
Regan L Bailey
Keyword(s):  
Sodium Intake ◽  
Monosodium Glutamate ◽  
Product Category ◽  
The United States ◽  
Substantial Effect ◽  
Dietary Sodium ◽  
Data Sets ◽  
Food Groups ◽  
High Sodium ◽  
Funding Sources

Abstract Objectives Most Americans have dietary sodium intakes that far exceed recommendations. Given the association of high sodium with hypertension, strategies to reduce sodium intakes are an important public health target. Glutamates, such as monosodium glutamate, represent a potential strategy to reduce overall intakes while preserving product palatability; therefore, this project aimed to model sodium replacement with glutamates. Methods The National Cancer Institute Method was used to estimate current sodium intakes, as well as intakes resulting from glutamate substitution (25–45%) in a limited set of food groups for which substitution is possible. Data sets for individuals aged ³1 year enrolled in the U.S. National Health and Nutrition Examination Survey 2013–2016 (n = 161,83) were used in these analyses. Glutamate substitution of U.S. Department of Agriculture food codes was modeled by conservatively altering estimates of sodium intake reductions derived from the published peer-reviewed literature. Results The addition of glutamates to certain food categories has the potential to reduce the population's sodium intake by approximately 3% overall and by 7–8% among consumers of ≥1 product category in which glutamates were substituted for sodium chloride. Conclusions Although using glutamates to substitute the amount of sodium among certain food groups may show modest effects on intakes across the population, it is likely to have a more substantial effect on individuals who consume specific products. Funding Sources Ajinomoto.

scholarly journals Sodium, hypertension, and the gut: does the gut microbiota go salty?

2019 ◽  
Vol 317 (6) ◽  
pp. H1173-H1182 ◽  
Author(s):  
Katarina Smiljanec ◽  
Shannon L. Lennon
Keyword(s):  
Immune System ◽  
Gut Microbiota ◽  
Animal Studies ◽  
Sodium Intake ◽  
Heart Association ◽  
The United States ◽  
Dietary Sodium ◽  
High Sodium ◽  
Low Sodium ◽  
Gut Microbiota Composition

Recent evidence suggests that the gut microbiota contributes to the pathogenesis of hypertension (HTN). The gut microbiota is a highly dynamic organ mediating numerous physiological functions, which can be influenced by external factors such as diet. In particular, a major modifiable risk factor for HTN is dietary sodium intake. Sodium consumption in the United States is significantly greater than that recommended by the federal government and organizations such as the American Heart Association. Because of the emerging connection between the gut microbiota and HTN, the interaction between dietary sodium and gut microbiota has sparked interest. High-sodium diets promote local and systemic tissue inflammation and impair intestinal anatomy compared with low sodium intake in both human and animal studies. It is biologically plausible that the gut microbiota mediates the inflammatory response, as it is in constant interaction with the immune system and is necessary for proper maturation of immune cells. Recent rodent data demonstrate that dietary sodium disrupts gut microbial homeostasis as gut microbiota composition shifts with dietary sodium manipulation. In this review, we will focus on gut microbiota activity in HTN and the influence of high dietary sodium intake with an emphasis on the immune system, bacterial metabolites, and the circadian clock.

scholarly journals Is socio-demographic status, body mass index, and consumption of food away from home associated with high sodium intake among adults in Malaysia?: findings from the Malaysian Community Salt Survey (MyCoSS)

2021 ◽  
Vol 40 (S1) ◽  
Author(s):  
Ruhaya Salleh ◽  
Shubash Shander Ganapathy ◽  
Norazizah Ibrahim Wong ◽  
Siew Man Cheong ◽  
Mohamad Hasnan Ahmad ◽  
...  
Keyword(s):  
Body Mass Index ◽  
Logistic Regression ◽  
Body Mass ◽  
Sodium Intake ◽  
Daily Intake ◽  
Dietary Sodium ◽  
Cooking Methods ◽  
High Sodium ◽  
High Sodium Intake ◽  
Meal Consumption

Abstract Background Studies have shown that having away from home meals contributes to high sodium intake among young people and those who lived in urban areas. This study aimed to determine the association between dietary sodium intake, body mass index, and away from home meal consumption behaviour among Malaysian adults. Methods MyCoSS was a cross-sectional household survey involving 1440 adults age 18 years and above. This study utilized stratified cluster sampling to obtain a nationally representative sample. Data was collected between October 2017 and March 2018. Socio-demographic information, dietary assessment using food frequency questionnaire (FFQ), and away from home meal consumption were assessed through a face-to-face interview by trained health personnel. Descriptive analysis and logistic regression were applied to identify the association of socioeconomic status and away from home meal consumption with dietary sodium intake. Results A total of 1032 participants completed the FFQ, with a mean age of 48.8 + 15.6 years. Based on the FFQ, slightly over half of the participants (52.1%) had high sodium intake. Results showed that 43.6% of participants consumed at least one to two away from home meals per day, while 20.8% of them had their three main meals away from home. Participants aged less than 30 years old were the strongest predictor to consume more sodium (adjusted OR: 3.83; 95%CI: 2.23, 6.58) while those of Indian ethnicity had significantly lower sodium intake. Surprisingly, having three away from home meals per day was not associated with high dietary sodium intake, although a significant association (crude OR; 1.67, 95% CI: 1.19, 2.35) was found in the simple logistic regression. Obese participants were less likely to have high dietary sodium intake compared with the normal BMI participants in the final model. Conclusion Over half of the participants consumed sodium more than the recommended daily intake, especially those who consumed three away from home meals. However, there was no significant association between high sodium intake and having three away from home meals per day. The promotion of healthy cooking methods among the public must continue to be emphasized to reduce the dietary sodium intake among Malaysian adults.

scholarly journals Sodium Intake and Incidence of Diabetes Complications in Elderly Patients with Type 2 Diabetes—Analysis of Data from the Japanese Elderly Diabetes Intervention Study (J-EDIT)

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 689
Author(s):  
Chika Horikawa ◽  
Rei Aida ◽  
Shiro Tanaka ◽  
Chiemi Kamada ◽  
Sachiko Tanaka ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Diabetic Retinopathy ◽  
Elderly Patients ◽  
Diabetes Complications ◽  
Vegetable Intake ◽  
Sodium Intake ◽  
Food Groups ◽  
High Sodium ◽  
Increased Risk

This study investigates the associations between sodium intake and diabetes complications in a nationwide cohort of elderly Japanese patients with type 2 diabetes aged 65–85. Data from 912 individuals regarding their dietary intake at baseline is analyzed and assessed by the Food Frequency Questionnaire based on food groups. Primary outcomes are times to diabetic retinopathy, overt nephropathy, cardiovascular disease (CVD), and all-cause mortality during six years. We find that mean sodium intake in quartiles ranges from 2.5 g to 5.9 g/day. After adjustment for confounders, no significant associations are observed between sodium intake quartiles and incidence of diabetes complications and mortality, except for a significant trend for an increased risk of diabetic retinopathy (p = 0.039). Among patients whose vegetable intake was less than the average of 268.7 g, hazard ratios (HRs) for diabetic retinopathy in patients in the second, third, and fourth quartiles of sodium intake compared with the first quartile were 0.87 (95% CI, 0.31–2.41), 2.61 (1.00–6.83), and 3.70 (1.37–10.02), respectively. Findings indicate that high sodium intake under conditions of low vegetable intake is associated with an elevated incidence of diabetic retinopathy in elderly patients with type 2 diabetes.

Abstract P276: A High Sodium Diet Reduces Cutaneous Microvascular Function In Normotensive Individuals With Salt Sensitive Blood Pressure

Hypertension ◽  
2021 ◽  
Vol 78 (Suppl_1) ◽  
Author(s):  
Jordan C Patik ◽  
Joseph M Stock ◽  
Nathan T Romberger ◽  
Shannon L Lennon ◽  
William B Farquhar ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Vascular Function ◽  
Sodium Intake ◽  
Local Heating ◽  
Urinary Sodium Excretion ◽  
Microvascular Function ◽  
Dietary Sodium ◽  
Heating Unit ◽  
Doppler Flowmetry ◽  
High Sodium

Impaired vascular function likely contributes to the association between dietary sodium intake and the development of cardiovascular disease. Using the cutaneous microvasculature as a model, we have previously shown that a high sodium (HS) diet blunts local heating-induced vasodilation in normotensive individuals with salt resistant (SR) blood pressure (BP). However, the effect of a HS diet on the cutaneous microvasculature in normotensive salt sensitive (SS) individuals remains unclear. Therefore, we tested the hypothesis that cutaneous microvascular function is reduced by a HS diet to a greater degree in SS compared to SR individuals. After each 7-day controlled feeding diet (low sodium (LS) = 20 mmol/day; HS = 300 mmol/day), an intradermal microdialysis fiber was inserted in the ventral forearm and perfused with Ringer’s solution. Skin blood flow (SkBF) was continuously monitored via laser Doppler flowmetry and a local heating unit was placed over the fiber and heated to 42°C until SkBF reached a stable plateau. Site-specific maximal SkBF was determined by perfusing 28mM sodium nitroprusside and heating to 43°C. Mean arterial pressure (MAP) was assessed at regular intervals on the contralateral arm and was used to calculate cutaneous vascular conductance (CVC = SkBF / MAP). Subjects wore a 24-hr ambulatory BP monitor and collected their urine on the final day of each diet. Fourteen subjects (9W / 5M, 42 ± 14 yr) whose MAP increased >5 mmHg (Δ8 ± 1 mmHg) on the HS diet were defined as SS and were compared to 14 age- (43± 14 yr) and sex-matched SR subjects (Δ1 ± 3 mmHg). SS and SR had similar MAP at baseline (88 ± 9 vs. 90 ± 8 mmHg, P = 0.88) and urinary sodium excretion was increased similarly across groups by the HS diet (Δ239 ± 104 vs. Δ220 ± 66 mmol / 24 hr, P = 0.20). Cutaneous vasodilation in response to local heating was decreased on the HS diet relative to the LS diet in both SS (Δ-9 ± 9 %CVCmax, P = 0.005) and SR (Δ-9 ± 9 %CVCmax, P=0.005); however, there was not a group x diet interaction (P = 0.99). In contrast to our hypothesis, these results suggest that the deleterious effects of high sodium diets on cutaneous microvascular function are similar in normotensive salt sensitive and salt resistant individuals.

scholarly journals Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia

2016 ◽  
Vol 73 (7) ◽  
pp. 651-656 ◽  
Author(s):  
Jelena Jovicic-Bata ◽  
Maja Grujicic ◽  
Slavica Radjen ◽  
Budimka Novakovic
Keyword(s):  
Undergraduate Students ◽  
Sodium Intake ◽  
Sodium Content ◽  
Bakery Products ◽  
Food Groups ◽  
High Sodium ◽  
Dietary Recall ◽  
Novi Sad ◽  
The University ◽  
Total Sodium

Background/Aim. Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad. Methods. Students completed a questionnaire to gather data on their gender, age and university faculty attended, and then a 24 h dietary recall. The sodium intake of the students was calculated using the dietary recall data and data on the sodium content of foods. The contribution of different food groups as well as of specific foodstuffs to the total sodium intake was calculated. Results. The mean estimated sodium intake of the students was 3,938.5 ? 1,708.1 mg/day. The sodium intake of 89.1% of the surveyed students exceeded the guideline for sodium intake, the majority of the sodium coming from processed foods (78.9% of the total sodium intake). The food groups that contributed the most to the total sodium intake of the students were meat and meat products (21.7%) and cereals and cereal-based products (18.6%). Bread and other bakery products were responsible for 13.1% of the total sodium intake. Conclusion. High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure. The food industry should work towards reformulating products with high sodium content, especially bread and other bakery products. Efforts should be taken to reduce sodium intake among undergraduate students in Novi Sad.

scholarly journals Sodium Sensitivity, Sodium Resistance, and Incidence of Hypertension

Hypertension ◽  
2021 ◽  
Author(s):  
Jiang He ◽  
Jian-Feng Huang ◽  
Changwei Li ◽  
Jing Chen ◽  
Xiangfeng Lu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Experimental Studies ◽  
Dietary Sodium ◽  
Cross Sectional ◽  
Incident Hypertension ◽  
High Sodium ◽  
Sodium Sensitivity ◽  
Sodium Diet ◽  
Low Sodium ◽  
Increased Risk

Cross-sectional studies have reported that high sodium sensitivity is more common among individuals with hypertension. Experimental studies have also reported various animal models with sodium-resistant hypertension. It is unknown, however, whether sodium sensitivity and resistance precede the development of hypertension. We conducted a feeding study, including a 7-day low-sodium diet (1180 mg/day) followed by a 7-day high-sodium diet (7081 mg/day), among 1718 Chinese adults with blood pressure (BP) <140/90 mm Hg. We longitudinally followed them over an average of 7.4 years. Three BP measurements and 24-hour urinary sodium excretion were obtained on each of 3 days during baseline observation, low-sodium and high-sodium interventions, and 2 follow-up studies. Three trajectories of BP responses to dietary sodium intake were identified using latent trajectory analysis. Mean (SD) changes in systolic BP were −13.7 (5.5), −4.9 (3.0), and 2.4 (3.0) mm Hg during the low-sodium intervention and 11.2 (5.3), 4.4 (4.1), and −0.2 (4.1) mm Hg during the high-sodium intervention ( P <0.001 for group differences) in high sodium-sensitive, moderate sodium-sensitive, and sodium-resistant groups, respectively. Compared with individuals with moderate sodium sensitivity, multiple-adjusted odds ratios (95% CIs) for incident hypertension were 1.43 (1.03–1.98) for those with high sodium sensitivity and 1.43 (1.03–1.99) for those with sodium resistance ( P =0.006 for nonlinear trend). Furthermore, a J-shaped association between systolic BP responses to sodium intake and incident hypertension was identified ( P <0.001). Similar results were observed for diastolic BP. Our study indicates that individuals with either high sodium sensitivity or sodium resistance are at an increased risk for developing hypertension.

Sodium Intake of Infants in the United States

PEDIATRICS ◽  
1981 ◽  
Vol 68 (3) ◽  
pp. 444-445
Author(s):  
Lewis A. Barness ◽  
Peter R. Dallman ◽  
Homer Anderson ◽  
Platon Jack Collipp ◽  
Buford L. Nichols ◽  
...  
Keyword(s):  
Animal Studies ◽  
Salt Intake ◽  
Sodium Intake ◽  
Monosodium Glutamate ◽  
Later Life ◽  
The United States ◽  
Sodium Content ◽  
Etiologic Factor ◽  
National Academy Of Sciences ◽  
Infant Foods

Since 1963 there has been public concern that prepared infant foods might be providing more sodium than was needed for normal infants.1 The suggestion that salt intake is an etiologic factor in the development of hypertension in adults rests largely on epidemiologic evidence and animal studies. Additional factors of genetic and nutritional origin play a role in its pathogenesis.2 The hypothesis that the sodium content of infant foods contributes toward hypertension in later life has not been confirmed in two areas. (1) Infant foods, even with salt added, have not been shown to contribute as much sodium to the diet as whole milk or table foods. (2) Studies of infants fed diets that were either high or low in sodium (9.25 mEq/100 kcal vs 1.93 mEq/100 kcal) from ages 3 to 8 months showed no correlation between salt intake during infancy and blood pressure at 1 and 8 years of age.3 The Subcommittee on Safety and Suitability of Monosodium Glutamate and Other Substances in Baby Foods, Food Protection Committee, Food and Nutrition Board, National Academy of Sciences,4 observed in 1970 that, between the fourth and 12th months of life, the introduction of supplemented foods and cow's milk increased the intake of sodium to approximately 5 mEq/100 kcal/day. Some of this sodium came from prepared infant foods. It was recommended that the manufacturers of infant foods add no more than 0.25% salt to foods requiring this in their formulation. This recommendation was implemented. The Committee on Nutrition observed in 1974 that this reduction in added salt had decreased the sodium intake only of infants less than 8 months old.2

Trends in Dietary Sodium Intake in the United States and the Impact of USDA Guidelines: NHANES 1999-2016

2019 ◽  
Vol 132 (10) ◽  
pp. 1199-1206.e5 ◽  
Author(s):  
Adam M. Brouillard ◽  
Aldi T. Kraja ◽  
Michael W. Rich
Keyword(s):  
United States ◽  
Sodium Intake ◽  
The United States ◽  
Dietary Sodium ◽  
The Impact

Contrasting endocrine responses to acute oral compared with intravenous sodium loading in normal humans

1998 ◽  
Vol 274 (1) ◽  
pp. F111-F119 ◽  
Author(s):  
Donald R. J. Singer ◽  
Nirmala D. Markandu ◽  
Martin G. Buckley ◽  
Michelle A. Miller ◽  
Giuseppe A. Sagnella ◽  
...  
Keyword(s):  
Sodium Excretion ◽  
Sodium Intake ◽  
Fold Increase ◽  
Early Response ◽  
Dietary Sodium ◽  
High Sodium ◽  
Sodium Loading ◽  
Sodium Load ◽  
Intravenous Sodium ◽  
Oral Sodium

There is evidence in animals and in humans for accelerated natriuresis after oral compared with intravenous sodium loading. To assess the role of atrial natriuretic peptide (ANP) as a contributory mechanism, we compared the hormonal responses to an intravenous sodium load and to the same sodium load taken orally in three separate groups of healthy subjects in balance on low, normal, or high sodium intake. On each diet, there was a trend for an early delay in sodium excretion, followed by increased natriuresis after the oral compared with intravenous sodium load. On all levels of dietary sodium intake, there was a significant (∼2-fold) increase in plasma ANP levels after intravenous saline infusion. There was a significant suppression of the renin system both after oral and intravenous sodium loading. However, there was no acute increase in plasma ANP levels after the oral sodium load, except on the very low sodium intake. This striking and unexpected observation suggests that changes in plasma ANP levels appear to play little role in the early response to an acute oral sodium load in subjects with sodium intake in the range of 150–350 mmol/day. Endocrine mechanisms for the accelerated increase in sodium excretion after oral compared with intravenous sodium loading remain to be elucidated.

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