Tag: Salt / Sodium
Beneficial Effects of Salt Substitutes on BP Are Consistent
Consistent reductions seen in blood pressure across geographical regions and population subgroups based on age, sex, BMI
Prognosis Worse With Overstrict Salt Restriction in HFpEF Patients
Association more predominant among those aged 70 years or younger and of non-White race
Adding Salt to Foods May Raise Risk for Premature Mortality
Intake of fruits and vegetables significantly modified association between frequency of adding salt to foods and premature mortality
ACC: Low-Sodium Intervention Has Little Benefit in Heart Failure
Low-sodium diet did not reduce composite primary outcome of cardiovascular admission to hospital or ED or all-cause death
Serum Sodium in Upper Part of Normal Range Linked to Heart Failure
Serum sodium above 143 mmol/L linked to increased odds of left ventricular hypertrophy, heart failure
ACC: Use of Salt Substitute to Prevent Stroke Is Cost-Saving
Salt substitute intervention shown to be cost-saving among individuals with prior stroke or uncontrolled high blood pressure living in rural China
Hyponatremia Hospitalizations Up With Rising Ambient Temps
Future 1- or 2-degree Celsius increase in mean temperature expected to increase incidence of hyponatremia by 6.3 and 13.9 percent, respectively
Sodium-Containing Acetaminophen May Raise Risk for CVD
Increase in CVD, one-year mortality risks seen with initiation of sodium-containing acetaminophen for people with, without hypertension
>86.0 Percent of U.S. Adults Exceed CDRR Sodium Intake Goal
No significant linear trends seen from 2003 to 2016 for U.S. adults overall for unadjusted or energy intake-adjusted mean sodium intake
Sodium Content of Processed Foods Varies by Type, Country
Twofold to threefold differences seen across different countries, with highest sodium levels in processed meat and fish products in China
