Low-Salt Intake Suggestions in Hypertensive Patients Do not Jeopardize Urinary Iodine Excretion.

Natale Musso,Beatrice Carloni,Claudia Campana,Massimo Giusti,Lucia Conte,Maria C Chiusano

doi:10.3390/nu10101548

Natale Musso, Beatrice Carloni + Show 4 more

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https://doi.org/10.3390/nu10101548

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Journal: Nutrients	Publication Date: Oct 19, 2018
Citations: 6	License type: CC BY 4.0

Affiliation: Ospedale Policlinico San Martino, University of Genoa

Abstract

A low-sodium diet is an essential part of the treatment of hypertension. However, some concerns have been raised with regard to the possible reduction of iodine intake during salt restriction. We obtained 24-h urine collections for the evaluation of iodine (UIE) and sodium excretion (UNaV) from 136 hypertensive patients, before and after 9 ± 1 weeks of a simple low-sodium diet. Body mass index (BMI), blood pressure (BP), and drug consumption (DDD) were recorded. Data are average ± SEM. Age was 63.6 ± 1.09 year. BMI was 25.86 ± 0.40 kg/m2 before the diet and 25.38 ± 0.37 kg/m2 after the diet (p < 0.05). UNaV decreased from 150.3 ± 4.01 mEq/24-h to 122.8 ± 3.92 mEq/24-h (p < 0.001); UIE decreased from 186.1 ± 7.95 µg/24-h to 175.0 ± 7.74 µg/24-h (p = NS); both systolic and diastolic BP values decreased (by 6.15 ± 1.32 mmHg and by 3.75 ± 0.84 mmHg, respectively, p < 0.001); DDD decreased (ΔDDD 0.29 ± 0.06, p < 0.05). UNaV and UIE were related both before (r = 0.246, p = 0.0040) and after the diet (r = 0.238, p = 0.0050). UNaV and UIE were significantly associated both before and after the diet (p < 0.0001 for both). After salt restriction UIE showed a non-significant decrease remaining in an adequate range. Our dietary suggestions were aimed at avoiding preserved foods, whereas the cautious use of table salt was permitted, an approach which seems safe in terms of iodine intake.

Highlights

A low-salt diet constitutes a standard approach to the treatment of hypertensive patients [1,2,3,4].Salt is the fundamental source of dietary sodium, an excess of which is linked to hypertension and cardiovascular diseases [5,6,7]
Our dietary suggestions were aimed at avoiding preserved foods, whereas the cautious use of table salt was permitted, an approach which seems safe in terms of iodine intake
While reducing excess dietary sodium is universally acknowledged to be a favorable step in the reduction of cardiovascular risk [1,2,3,4], the recommendation of a low-sodium approach in the general population is still controversial [8]

Summary

Introduction

A low-salt diet constitutes a standard approach to the treatment of hypertensive patients [1,2,3,4].Salt is the fundamental source of dietary sodium, an excess of which is linked to hypertension and cardiovascular diseases [5,6,7]. While reducing excess dietary sodium is universally acknowledged to be a favorable step in the reduction of cardiovascular risk [1,2,3,4], the recommendation of a low-sodium approach in the general population is still controversial [8]. A J-shaped curve linking sodium intake to cardiovascular events has been proposed [9,10], pointing to a possible risk induced by a decreased sodium intake in the general population. These data have been disputed [11]. A mild insufficiency persists [14] and only recently (Law n.55/2005) was a nationwide salt iodization program implemented [15]

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