Chronic consumption of a high-fat, refined-carbohydrate (HFS) diet causes hypertension. In an earlier study, we found increased nitric oxide (NO) inactivation by reactive oxygen species (ROS) and functional NO deficiency in this model. Given the critical role of NO in renal sodium handling, we hypothesized that diet-induced hypertension may be associated with salt sensitivity. Female Fischer ra...

Chronic consumption of a high-fat, refined carbohydrate (HFS) diet causes hypertension. In an earlier study, we found increased nitric oxide (NO) inactivation by reactive oxygen species (ROS) and functional NO deficiency in this model. Given the critical role of NO in renal sodium handling, we hypothesized that diet-induced hypertension may be associated with salt sensitivity. Female Fischer ra...

Epidemiological, clinical, and experimental evidence links excessive salt consumption to hypertension; there appears to be no evidence that it is beneficial. I conclude that it should be public policy to advise and help Americans to reduce their salt intake. Because even mild hypertension increases risk, the overall problem does not appear to be amenable to treatment, although treatment for tho...

background food and nutrient are known as main environmental risk factor of esophageal cancer. we investigated food items consumption pattern of people who live in high risk area in golestan province. materials and methods we investigated food consumption pattern of more than 30 years old gonbad and kalale's people who recruited in golestan cohort study. assessment carried out with validated 11...

AIM To determine the population access to salt/iodized salt during and after the armed conflict in south Sudan and to illustrate geographical variations in population consumption of iodized salt in south Sudan after the armed conflict. METHODS The sources of data for the conflict period were the 2004 Toward a Baseline: Best Estimates of Social Indicators for Southern Sudan study report and th...

Sodium is an essential nutrient for the human body. It is widely used as sodium chloride (table salt) in (processed) foods and overconsumed by both children and adults, placing them at risk for adverse health effects such as high blood pressure and cardiovascular diseases. The current review focusses on the development of salt taste sensitivity and preferences, and its association with food int...

BACKGROUND The scientific evidence base in support of population-wide salt reduction is strong, but current high-quality data about salt intake levels in India are mostly absent. This project sought to estimate daily salt consumption levels in selected communities of Delhi and Haryana in north India and Andhra Pradesh in south India. METHODS AND RESULTS In this study, 24-hour urine samples we...

Sensory properties of food play an important role in satiation. Studies on the effect of taste intensity on satiation show conflicting results. This may be due to the notion that in these studies taste intensity and palatability were confounded. The objective of this study was to investigate the effect of salt intensity of tomato soup on ad libitum intake (satiation), while controlling for pala...

OBJECTIVES This study was conducted to assess household coverage with iodized salt in Saudi Arabia, and to determine adequacy of salt iodization. METHODS A school-based cross-sectional study using WHO 30-cluster survey methodology. RESULTS Analysis of 4242 salt samples using qualitative rapid test kit (RTK) revealed that 68.7% (95% CI 67.3-70.1%) were iodized with significant regional diffe...