Abstract
High salt intake ranks among the most important risk factors for noncommunicable diseases. Western diets, which are typically high in salt, are associated with a high prevalence of obesity. High salt is thought to be a potential risk factor for obesity independent of energy intake, although the underlying mechanisms are insufficiently understood. A high salt diet could influence energy expenditure (EE), specifically diet-induced thermogenesis (DIT), which accounts for about 10% of total EE. We aimed to investigate the influence of high salt on DIT. In a randomized, double-blind, placebo-controlled, parallel-group study, 40 healthy subjects received either 6 g/d salt (NaCl) or placebo in capsules over 2 weeks. Before and after the intervention, resting EE, DIT, body composition, food intake, 24 h urine analysis, and blood pressure were obtained. EE was measured by indirect calorimetry after a 12 h overnight fast and a standardized 440 kcal meal. Thirty-eight subjects completed the study. Salt intake from foods was 6 g/d in both groups, resulting in a total salt intake of 12 g/d in the salt group and 6 g/d in the placebo group. Urine sodium increased by 2.29 g/d (p < 0.0001) in the salt group, indicating overall compliance. The change in DIT differed significantly between groups (placebo vs. salt, p = 0.023). DIT decreased by 1.3% in the salt group (p = 0.048), but increased by 0.6% in the placebo group (NS). Substrate oxidation indicated by respiratory exchange ratio, body composition, resting blood pressure, fluid intake, hydration, and urine volume did not change significantly in either group. A moderate short-term increase in salt intake decreased DIT after a standardized meal. This effect could at least partially contribute to the observed weight gain in populations consuming a Western diet high in salt.
Highlights
Salt is an essential nutrient, of which too high as well as too low intakes can cause adverse health outcomes [1]
In a pilot study in eight healthy men, we found that resting EE was unchanged after 2 weeks of increased salt intake
diet-induced thermogenesis (DIT) did not change in the placebo group (Figure 2a), but was significantly lower in DIT did not change in the placebo group (Figure 2a), but was significantly lower the salt group
Summary
Salt (sodium chloride, NaCl) is an essential nutrient, of which too high as well as too low intakes can cause adverse health outcomes [1]. Salt intakes recorded in several studies are typically higher than recommended by international and national organizations. A diet high in salt ranks among the most important risk factors for noncommunicable diseases [5]. It is well established that high salt intake can promote hypertension [5], which contributes to the cardiovascular disease burden. A cross-sectional study in the U.K. found that 1 g/d increase in salt intake was associated with a 26% higher risk for obesity in adults [9]. In a pilot study in eight healthy men, we found that resting EE was unchanged after 2 weeks of increased salt intake. Based on this finding, we designed a randomized, placebo-controlled study to test the hypothesis that a moderate 6 g/d increase in salt intake over 2 weeks decreases DIT compared to placebo
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