Background: Hypertension is highly prevalent among adults, and is the most important modifiable risk factor for cardiovascular events, in particular stroke. Decreasing sodium intake has the potential to prevent or delay the development of hypertension and improve blood pressure control, independently of blood pressure lowering drugs, among hypertensive patients. Despite guidelines recommending a low sodium diet, especially for hypertensive individuals, sodium intake remains higher than recommended. A recent systematic review indicated that the efficacious counselling methods described in published trials are not suitable for hypertension management by primary care providers in Canada in the present form. The primary reason for the lack of feasibility is that interventions for sodium restriction in these trials was not limited to counselling, but included provision of food, prepared meals, or intensive inpatient training sessions.
Methods/design: This is a parallel, randomized, controlled, open-label trial with blinded endpoints. Inclusion criteria are adult patients with hypertension with high dietary sodium intake (defined as ≥ 100 mmol/day). The control arm will receive usual care, and the intervention arm will receive usual care and an additional structured counselling session by a registered dietitian, with four follow-up telephone support sessions over four weeks. The two primary outcomes are change in sodium intake from baseline, as measured by a change in 24-hour urinary sodium measurements at four weeks and one year. Secondary outcomes include change in blood pressure (as measured by 24-hour ambulatory monitoring), change in 24-hour urinary potassium, and change in body weight at the same time points.
Discussion: Though decreasing sodium intake has been reported to be efficacious in lowering blood pressure, there exists a gap in the evidence for an effective intervention that could be easily translated into clinical practice. If successful, our intervention would be suitable for outpatient programs such as hypertension clinics or interprofessional family practices (family health teams). A negative, or partially negative (positive effect at four weeks with attrition by 12 months) trial outcome also has significant implications for healthcare delivery and use of resources.
Trial Registration: The trial was registered with Clinicaltrials.gov (identifier: NCT02283697) on 2 November 2014.
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http://dx.doi.org/10.1186/s13063-015-0794-y | DOI Listing |
Nutr J
December 2024
Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway.
Information about how ultra-processed foods (UPF) contribute to the intake of energy and nutrients and environmental impact is important for future food policies and dietary recommendations. This study assessed the contribution of the four NOVA food groups, including UPF, to energy intake, nutritional quality, and climate impact in Norwegian adults' diet. We used dietary data from 348 participants in the Norkost 4 pilot study, collected through two non-consecutive 24-h dietary recalls.
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December 2024
Department of Veterinary Sciences, University of Messina, Messina, Italy.
Bivalve are exposed to a wide range of contaminants, some of which may be toxic to human health. The aim of this study was to detect essential and non-essential elements such as Na, Ca, Mg, Cr, Mn, Fe, Ni, Cu, Zn, As, Cd, Pb, Hg, Be and Co in water, sediments, and and from Faro Lake. It is a lake of marine origin located on the northern coast of Messina (Sicily), where shellfish farming has been practiced for many years.
View Article and Find Full Text PDFClin Nutr ESPEN
December 2024
Programa de Pós-Graduação em Nutrição, Escola Paulista de Medicina, Universidade Federal de São Paulo. Electronic address:
Background & Aims: Eating habits during childhood have undergone significant changes, with a notable increase in the consumption of ultra-processed foods (UPF). This situation deserves attention, given the close relationship between UPF and adverse health outcomes. This is due to the nutritional composition of UPF, which has high levels of health-critical nutrients such as sugar, fat, and sodium, thus compromising the overall quality of the diet.
View Article and Find Full Text PDFJ Nutr
December 2024
Division of Cohort Research, National Cancer Center Institute for Cancer Control, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan.
Background: Reducing premature non-communicable disease (NCD) mortality is a global challenge. Sodium is thought to increase the risk of NCD via an effect of salt per se or high-salt foods on hypertension-induced cardiovascular disease (CVD) and gastrointestinal cancer. Further, the relative risk of CVD is reportedly more closely associated with sodium/potassium ratio than with sodium alone.
View Article and Find Full Text PDFMaturitas
December 2024
School of Public Health, Southern Medical University, 1023 Shatai South Road, Guangzhou, Guangdong Province 510000, China; Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, 253 Industrial Avenue Central, Guangzhou, Guangdong Province 510000, China. Electronic address:
Background: The frequency of salt added at the table (i.e., to food after it has been prepared, during consumption) could reflect an individual's long-term dietary preference and habitual intake in Western countries.
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