Differences In Sodium Content Research Articles

Butterfly species vary in sex‐specific sodium accumulation from larval diets

Abstract Sodium is essential for animals, and its heterogeneous distribution can cause a range of phenomena, from sodium‐seeking behaviours to impacting their performance. Although sodium content in soils and plants is relatively well documented, data for higher trophic levels are limited. Knowledge of the variation in sodium in lower trophic levels could have implications for understanding the behaviour and physiology of species at higher levels. We investigated the variation in tissue sodium concentration between males and females of four butterfly species. Puddling behaviour of Lepidoptera suggests sodium needs of males are generally greater than females, thus, we predicted males would accumulate more sodium than females on a given diet. Larvae were reared on plants (for Battus philenor, Chlosyne lacinia and Danaus plexippus) and an artificial diet (for Pieris rapae) under Low Na (no added sodium) and High Na (sodium added) conditions. Among species and sexes, we quantified and compared adult absolute tissue sodium concentrations and bioconcentration factors, which indicate net sodium accumulation or excretion relative to individuals' diets. On average, individuals on low‐sodium diets had higher bioconcentration values across all species. Male butterflies accumulated significantly higher sodium concentrations than females in two sodium treatments for B. philenor, and P. rapae and only in the High Na treatment for C. lacinia. However, in D. plexippus, individuals accumulate sodium in the High Na treatment, but males and females responded in the same way. Our study revealed sex‐ and species‐specific patterns of butterfly sodium accumulation, which could be linked to variations in behaviour and/or performance. Differences in sodium content across species have implications for variation in predation and trophic‐level interactions, an interesting avenue for future ecological and evolutionary research.

Association of Metal Cations with the Anti-PF4/Heparin Antibody Response in Heparin-Induced Thrombocytopenia.

Heparin-induced thrombocytopenia (HIT) is an antibody-mediated immune response against complexes of heparin and platelet factor 4 (PF4). The electrostatic interaction between heparin and PF4 is critical for the anti-PF4/heparin antibody response seen in HIT. The binding of metal cations to heparin induces conformational changes and charge neutralization of the heparin molecule, and cation-heparin binding can modulate the specificity and affinity for heparin-binding partners. However, the effects of metal cation binding to heparin in the context of anti-PF4/heparin antibody response have not been determined. Here, we utilized inductively coupled plasma mass spectrometry (ICP-MS) to quantify 16 metal cations in patient plasma and tested for correlation with anti-PF4/heparin IgG levels and platelet count after clinical suspicion of HIT in a cohort of heparin-treated patients. The average age of the cohort (n = 32) was 60.53 (SD = 14.31) years old, had a mean anti-PF4/heparin antibody optical density [OD405] of 0.93 (SD = 1.21) units, and was primarily female (n = 23). Patients with positive anti-PF4/heparin antibody test results (OD405 ≥ 0.5 units) were younger, had increased weight and BMI, and were more likely to have a positive serotonin release assay (SRA) result compared to antibody-negative patients. We observed statistical differences between antibody-positive and -negative groups for sodium and aluminum and significant correlations of anti-PF4/heparin antibody levels with sodium and silver. While differences in sodium concentrations were associated with antibody-positive status and correlated with antibody levels, no replication was performed. Additional studies are warranted to confirm our observed association, including in vitro binding studies and larger observational cohorts.

Nutritional Assessment of Protein and Sodium Contents in Commercial Senior-Friendly Foods.

The purpose of this study was to evaluate the nutritional adequacy of senior-friendly foods sold in Korea, focusing on protein and sodium. This study examined the nutritional content of 170 products with nutritional labels that were sold in online stores in Korea and categorized the products into 93 staple foods (cooked rice, porridge, and mousse) and 77 side-dish and snack foods (braized·steam·roast products, broth, sauces, and snacks). Then, the adequacy of the nutritional content of these foods, focusing on protein and sodium, was evaluated according to product type. The 93 staple products and 77 side-dish products had average serving sizes of 163.27 g and 127.92 g, prices of $3.25 and $2.72, and energy contents of 295.25 kcal and 141.95 kcal, respectively. For staple foods, the energy content was significantly greater in cooked rice, but the protein content and index of nutrition quality (INQ) were significantly greater in mousse. There were no significant differences in sodium content or contribution to adequate intake (AI) by product type, but the sodium INQ was significantly greater in the mousse and porridge. For side-dish foods and snack products, the protein content, contribution to the recommended intake, and INQ were all significantly greater for the braized·steam·roast products. Sauces and braized·steam·roast products were significantly higher in sodium content and contribution to the AI, while broth was significantly higher in sodium INQ. These findings can be used to guide proper product selection and nutritional management that considers the health characteristics of health-vulnerable and elderly people.

Association of Metal Cations with the Anti-PF4/Heparin Antibody Response in Heparin-Induced Thrombocytopenia.

Heparin-induced thrombocytopenia (HIT) is an antibody-mediated immune response against complexes of heparin and platelet factor 4 (PF4). The electrostatic interaction between heparin and PF4 is critical for the anti-PF4/heparin antibody response seen in HIT. The binding of metal cations to heparin induces conformational changes and charge neutralization of the heparin molecule, and cation-heparin binding can modulate the specificity and affinity for heparin-binding partners. However, the effects of metal cation binding to heparin in the context of anti-PF4/heparin antibody response have not been determined. Here, we utilized inductively coupled plasma mass spectrometry (ICP-MS) to quantify 16 metal cations in patient plasma and tested for correlation with anti-PF4/heparin IgG levels and platelet count after clinical suspicion of HIT in a cohort of heparin-treated patients. The average age of the cohort (n = 32) was 60.53 (SD = 14.31) years old, had a mean anti-PF4/heparin antibody optical density [OD405] of 0.93 (SD = 1.21) units and was primarily female (n = 23). Patients with positive anti-PF4/heparin antibody test results (OD405 ≥ 0.5 units) were younger, had increased weight and BMI, and were more likely to have a positive serotonin release assay (SRA) result compared to antibody negative patients. We observed statistical differences between antibody positive and negative groups for sodium and aluminum and significant correlations of anti-PF4/heparin antibody levels with sodium and silver. While differences in sodium concentrations were associated with antibody positive status and correlated with antibody levels, no replication was performed. Additional studies are warranted to confirm our observed association, including in vitro binding studies and larger observational cohorts.

Sodium Content in Pre-Packaged Foods in China: A Food Label Analysis

Sodium intake from pre-packaged foods is increasing in China and is well above the WHO recommendation of 5 g per day. The purpose of this study is to analyze the sodium content of pre-packaged foods collected by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention (NINH, China CDC) in 20 provinces of China from 2017 to 2022. The proportion of pre-packaged foods that meet or exceed the low-sodium, medium-sodium, and high-sodium classifications were analyzed. The proportion of pre-packaged foods that meet and do not meet the WHO global sodium benchmarks and the difference in sodium content between these foods was also calculated. High-sodium foods include sauces, dips, and dressings (3896 mg/100 g), convenience foods (1578 mg/100 g), processed fish products (1470 mg/100 g), processed meat products (1323 mg/100 g), processed poultry products (1240 mg/100 g), snack foods (750 mg/100 g), processed egg products (741 mg/100 g), and fine dried noodles (602 mg/100 g). A large number of pre-packaged foods currently collected in China have a sodium content above sodium benchmarks. This study provided data to support the assessment of sodium intake from pre-packaged foods in the Chinese population and the implementation of comprehensive salt reduction strategies.

Primary hyperaldosteronism induces congruent alterations of sodium homeostasis in different skeletal muscles: a 23Na-MRI study.

BackgroundSodium homeostasis is disrupted in many cardiovascular diseases, which makes non-invasive sodium storage assessment desirable. In this regard, sodium MRI has shown its potential to reveal differences in sodium content between healthy and diseased tissues as well as treatment-related changes of sodium content. When different tissues are affected disparately, simultaneous assessment of these compartments is expected to provide better information about sodium distribution, reduce examination time, and improve clinical efficiency.ObjectivesThe objectives were (1) to investigate sodium storage levels in calf and pectoral muscle in healthy controls and patients and quantify changes following medical treatment and (2) to demonstrate homogeneous disruption in skeletal muscle sodium storage in patients with primary hyperaldosteronism (PHA).MethodsWe assessed sodium storage levels (relative sodium signal intensity, rSSI) in the calf and pectoral muscles of eight patients with PHA prior and after treatment and 12 age- and sex-matched healthy volunteers.ResultsCalf and pectoral muscle compartments exhibited similar sodium content both in healthy subjects (calf vs pectoral rSSI: 0.14 ± 0.01 vs 0.14 ± 0.03) and PHA patients (calf vs pectoral rSSI: 0.19 ± 0.03 vs 0.18 ± 0.03). Further, we observed similar treatment-related changes in pectoral and calf muscles in the patients (proportional rSSI change calf: 26%; pectoral: 28%).ConclusionWe found that sodium was distributed uniformly and behaved equally in different skeletal muscles in Conn’s syndrome. This allows to measure both heart and skeletal muscle sodium signals simultaneously by a single measurement without repositioning the patient. This increases 23Na-MRI’s clinical feasibility as an innovative technique to monitor sodium storage.

Sodium Content in Takeaway Meals Sampled from Three Large China Cities

Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.

Effects of Sarcocephalus latifolius Afzel. Ex R.Br. Leaf Powder on the Kidney Function of Alloxan-Induced Diabetes Rats

This study assessed the effects of Sarcocephalus latifolius Afzel. Ex R.Br. leaf powder on the kidney function of alloxan-induced diabetes rats.
 Forty-five healthy female albino rats were used in the experiment and assigned into 9 different groups. Diabetes was induced intravenously with 150 mg/kg body weight alloxan. Normal and diabetic rats were administered orally with 300, 600, 750mg/kg/ b.w of S. latifolius. After 28 days, the animals were sacrificed and blood with the kidney were harvested for biochemical and histological studies.
 In our result, significant (p<0.05) increase was observed in creatinine concentration of diabetic rats, which was significantly (p<0.05) decreased upon administration of 300 and 750 mg/kg body weight of Sarcocephalus latifolius leaf powder. No significant (p>0.05) difference was observed in the urea concentration of all the groups. Significant (p<0.05) difference in sodium concentration was only observed between the diabetic untreated and metformin treated groups whereas, potassium concentration varied significantly (p<0.05) across the groups. Certain degenerative changes in the kidney of normal and diabetic rats treated and untreated with S. latifolius leaf powder were observed but at a lower degree in the group treated with the 300 mg/kg/bw of the leaf powder. The result of this study showed the possible renal toxicity potential of the plant at high dose.

Global decrease in brain sodium concentration after mild traumatic brain injury.

The pathological cascade of tissue damage in mild traumatic brain injury is set forth by a perturbation in ionic homeostasis. However, whether this class of injury can be detected in vivo and serve as a surrogate marker of clinical outcome is unknown. We employ sodium MRI to test the hypotheses that regional and global total sodium concentrations: (i) are higher in patients than in controls and (ii) correlate with clinical presentation and neuropsychological function. Given the novelty of sodium imaging in traumatic brain injury, effect sizes from (i), and correlation types and strength from (ii), were compared to those obtained using standard diffusion imaging metrics. Twenty-seven patients (20 female, age 35.9 ± 12.2 years) within 2 months after injury and 19 controls were scanned with proton and sodium MRI at 3 Tesla. Total sodium concentration, fractional anisotropy and apparent diffusion coefficient were obtained with voxel averaging across 12 grey and white matter regions. Linear regression was used to obtain global grey and white matter total sodium concentrations. Patient outcome was assessed with global functioning, symptom profiles and neuropsychological function assessments. In the regional analysis, there were no statistically significant differences between patients and controls in apparent diffusion coefficient, while differences in sodium concentration and fractional anisotropy were found only in single regions. However, for each of the 12 regions, sodium concentration effect sizes were uni-directional, due to lower mean sodium concentration in patients compared to controls. Consequently, linear regression analysis found statistically significant lower global grey and white matter sodium concentrations in patients compared to controls. The strongest correlation with outcome was between global grey matter sodium concentration and the composite z-score from the neuropsychological testing. In conclusion, both sodium concentration and diffusion showed poor utility in differentiating patients from controls, and weak correlations with clinical presentation, when using a region-based approach. In contrast, sodium linear regression, capitalizing on partial volume correction and high sensitivity to global changes, revealed high effect sizes and associations with patient outcome. This suggests that well-recognized sodium imbalances in traumatic brain injury are (i) detectable non-invasively; (ii) non-focal; (iii) occur even when the antecedent injury is clinically mild. Finally, in contrast to our principle hypothesis, patients’ sodium concentrations were lower than controls, indicating that the biological effect of traumatic brain injury on the sodium homeostasis may differ from that in other neurological disorders.Note: This figure has been annotated.

Changes in sodium levels of processed foods among the International Food and Beverage Association member companies in Australia: 2013–2017

Excess dietary sodium is a modifiable cause of high blood pressure. The World Health Organization has targeted a 30 % reduction in mean population sodium consumption by 2025. In 2008, members of the International Food and Beverage Alliance (IFBA) made commitments to lower sodium content in their products. The aim of this study was to determine recent changes in sodium levels between 2013 and 2017 in foods and beverages produced by companies that are IFBA members (n = 10) and non-IFBA members (n = 6) that were included in the 2018 Global Access to Nutrition Index operating in Australia. Independent Samples t-tests and Mann Whitney U tests were used to test the differences in sodium levels. There was no clear difference in sodium content between 2013 and 2017 detectable for the IFBA members (mean difference 17 mg/100 g, 95 % confidence interval (CI), –82 to +48; p = 0.612; median difference 27 mg/100 g, p = 0.582). For the non-IFBA companies there was a decrease in median sodium content (−30 mg/100 g; P = 0.002) but not mean sodium content (−52 mg/100 g, 95 % CI −106 to +3; p = 0.064). Sodium reduction in IFBA companies appear to have had slow progress in Australia. Stronger implementation and monitoring programs are needed to drive industry action.

Prevalence of Clinically Significant Differences in Sodium Measurements Due to Abnormal Protein Concentrations Using an Indirect Ion-Selective Electrode Method.

Indirect ion-selective electrode (ISE) is the primary method used to measure sodium in automated clinical laboratories and is susceptible to the electrolyte exclusion effect. Pseudohyponatremia due to hyperproteinemia can affect patient management. The aims of this study were to (a) establish the relationship between serum total protein (TP) concentration and the magnitude of the electrolyte exclusion effect on indirect ISE-measured sodium values (b) estimate the frequency at which TP concentrations outside the reference interval may impact indirect-ISE measured sodium values, and (c) determine whether clinical decision support (middleware) rules in the laboratory would be effective for detecting cases of pseudohyponatremia. Residual waste serum specimens from physician-ordered TP testing were collected (n = 112). Sodium concentration was measured using indirect ISE (Cobas 8000, Roche Diagnostics) and direct ISE (ABL 825, Radiometer) methods. The difference in sodium concentration (Δ[Na+]) was calculated as follows: ([Na+]indirect-ISE - [Na+]direct-ISE). Retrospective TP results reported from July 31, 2013, to September 24, 2014, were stratified by ordering location and sodium and TP co-ordering rates were quantified. Δ[Na+] was inversely proportional to TP concentration (y = -1.29x + 8.6, R = -0.883). The average difference (SD, range) was -6.1(3.4, -16-0) mmol/L when TP >7.9 g/dL (>79g/L), with 69% of samples demonstrating differences ≥4.0 mmol/L. A majority of intensive care unit patients (81%) were hypoproteinemic (<6.3 g/dL, <63g/L). Only 10.9% of sodium test orders include an order for TP on the same collection. Indirect sodium measurement is impacted when TP concentrations are increased. TP concentration outside the reference interval is prevalent and sodium is usually not ordered with TP. Health systems need to be aware of the limitations of their indirect-ISE method for sodium measurement.

Safety and Efficacy of Vasopressin After Fontan Completion: A Randomized Pilot Study

Arginine vasopressin is a nonapeptide hormone with effects on intracellular water transport and arterial tone that is used in distributive shock and following cardiopulmonary bypass. We sought to evaluate the safety and efficacy of vasopressin infusion on hemodynamics and fluid balance in the early postoperative period after Fontan completion. We conducted a randomized, double-blinded, placebo-controlled study of vasopressin infusion for 24 hours after cardiopulmonary bypass for Fontan completion. Patient characteristics, hospital outcomes, and measures of hemodynamic parameters, urine output, chest tube drainage, fluid balance, laboratory data, and plasma arginine vasopressin concentrations were collected at baseline and for 48 postoperative hours. Data were analyzed using mixed-effect regressions. Twenty patients were randomized, 10 to vasopressin and 10 to placebo. Transpulmonary gradient (6.4 ± 0.5 vs 8.3 ± 0.5 mm Hg, P= .011) and chest tube drainage (23 ± 20 vs 40 ± 20 mL/kg, P= .028) for 48 hours after surgery were significantly lower in the vasopressin arm compared to placebo. Arginine vasopressin concentrations were elevated above baseline after surgery until 4 hours post cardiac intensive care unit admission in both arms, and higher in the vasopressin arm during postoperative infusion. No differences in sodium concentration, liver function, or renal function were noted between groups. Vasopressin infusion after Fontan completion appears safe and was associated with reduced transpulmonary gradient and chest tube drainage in the early postoperative period. A larger multiinstitutional study may show further outcome benefit.

Sodium Accumulation at Potential-Induced Degradation Shunted Areas in Polycrystalline Silicon Modules

We investigated potential-induced degradation (PID) in silicon mini-modules that were subjected to accelerated stressing to induce PID conditions. Shunted areas on the cells were identified with photoluminescence and dark lock-in thermography (DLIT) imaging. The identical shunted areas were then analyzed via time-of-flight secondary-ion mass spectrometry (TOF-SIMS) imaging, 3-D tomography, and high-resolution transmission electron microscopy. The TOF-SIMS imaging indicates a high concentration of sodium in the shunted areas, and 3-D tomography reveals that the sodium extends more than 2 μm from the surface below shunted regions. Transmission electron microscopy investigation reveals that a stacking fault is present at an area identified as shunted by DLIT imaging. After the removal of surface sodium, tomography reveals persistent sodium present around the junction depth of 300 nm and a drastic difference in sodium content at the junction when comparing shunted and nonshunted regions.

Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study.

BackgroundTakeaway food has a relatively poor nutritional profile. Providing takeaway outlets with reduced-holed salt shakers is one method thought to reduce salt use in takeaways, but effects have not been formally tested. We aimed to determine if there was a difference in sodium content of standard fish and chip meals served by Fish & Chip Shops that use standard (17 holes) versus reduced-holed (5 holes) salt shakers, taking advantage of natural variations in salt shakers used.MethodsWe conducted a cross-sectional study of all Fish & Chip Shops in two local government areas (n = 65), where servers added salt to meals as standard practice, and salt shaker used could be identified (n = 61). Standard fish and chip meals were purchased from each shop by incognito researchers and the purchase price and type of salt shaker used noted. Sodium content of full meals and their component parts (fish, chips, and fish batter) was determined using flame photometry. Differences in absolute and relative sodium content of meals and component parts between shops using reduced-holed versus standard salt-shakers were compared using linear regression before and after adjustment for purchase price and area.ResultsReduced-holed salt shakers were used in 29 of 61 (47.5 %) included shops. There was no difference in absolute sodium content of meals purchased from shops using standard versus reduced-holed shakers (mean = 1147 mg [equivalent to 2.9 g salt]; SD = 424 mg; p > 0.05). Relative sodium content was significantly lower in meals from shops using reduced-holed (mean = 142.5 mg/100 g [equivalent to 0.4 g salt/100 g]; SD = 39.0 mg/100 g) versus standard shakers (mean = 182.0 mg/100 g; [equivalent to 0.5 g salt/100 g]; SD = 68.3 mg/100 g; p = 0.008). This was driven by differences in the sodium content of chips and was extinguished by adjustment for purchase price and area. Price was inversely associated with relative sodium content (p < 0.05).ConclusionsUsing reduced-holed salt shakers in Fish & Chip Shops is associated with lower relative sodium content of fish and chip meals. This is driven by differences in sodium content of chips, making our results relevant to the wide range of takeaways serving chips. Shops serving higher priced meals, which may reflect a more affluent customer base, may be more likely to use reduced-holed shakers.

A comparison of sodium contents on nutrition information labels of foods with and without nutrition claims marketed in Brazil

Purpose – The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the absence or reduced levels of nutrients (AR). Design/methodology/approach – Cross-sectional study analyzing the ingredients list, nutrition facts and nutrition claims on food labels. Subjects: all processed food products with added salt or additives containing sodium that were for sale in a large supermarket in Brazil from October to December 2011. Findings – All 3,449 products were analyzed and categorized into 66 groups according to Brazilian legislation. The median of sodium content in the AR was 42.7 percent higher than in the C (p=0.007). In 33.3 percent of the groups there was difference in sodium content between AR and C (p &lt; 0.05) and in 68.2 percent of these the sodium content was higher in AR. The variation range of sodium in products from the same group reached 2,905.0 mg in C and 1,712.0 mg in AR. Even when the median of sodium was lower in the AR, the minimum sodium values were lower in the C. Originality/value – Comparisons of sodium content of conventional and AR processed food are scarce in the literature, especially covering all food for sale in a large supermarket. To the best of the knowledge, this is the first census making this comparisons in Latin America.

The oxidation effect of a Mo back contact on Cu(In,Ga)(Se,S)2 thin-film solar modules

We investigated the surface properties of a Mo back contact for large-area thin-film solar modules with high efficiency and good adhesion between Mo and the absorber layer. It was determined that the appropriate surface properties of Mo would improve the efficiency from 10% to above 15.0±0.21% and narrow the efficiency distribution in large-area modules. The Mo back contact was annealed at various temperatures between room temperature and 230°C in air to control the amount of sodium diffusing from the soda-lime glass substrate during selenization and sulfurization, and to improve the uniformity of the unit cell. Before the heat treatment, the amount of sodium in the patterned area of the unit cell was more than 10 times of that in the central area of the cell. The patterned region with higher Na content had smaller grains than those in the central area with less Na, resulting in many peel-offs and shunting paths. The difference in sodium content was reduced after heat treatment. The optimized surface oxide of the Mo back contact had a thickness of around 3–5nm and consisted of the MoO3 phase. The grain boundary of Mo columnar structure near the surface consisted of the oxide layer.

Sodium Content of Foods Contributing to Sodium Intake: Comparison between Selected Foods from the CDC Packaged Food Database and the USDA National Nutrient Database for Standard Reference

The sodium concentration (mg/100g) for 23 of 125 Sentinel Foods (e.g. white bread) were identified in the 2009 CDC Packaged Food Database (PFD) and compared with data in the USDA's 2013 National Nutrient Database for Standard Reference(SR 26). Sentinel Foods are foods identified by USDA to be monitored as primary indicators to assess the changes in the sodium content of commercially processed foods from stores and restaurants. Overall, 937 products were evaluated in the CDC PFD, and between 3 (one brand of ready-to-eat cereal) and 126 products (white bread) were evaluated per selected food. The mean sodium concentrations of 17 of the 23 (74%) selected foods in the CDC PFD were 90%-110% of the mean sodium concentrations in SR 26 and differences in sodium concentration were statistically significant for 6 Sentinel Foods. The sodium concentration of most of the Sentinel Foods, as selected in the PFD, appeared to represent the sodium concentrations of the corresponding food category. The results of our study help improve the understanding of how nutrition information compares between national analytic values and the label and whether the selected Sentinel Foods represent their corresponding food category as indicators for assessment of change of the sodium content in the food supply.

Are diets healthier when they contain branded foods?

Purpose – Market trend data show a growing popularity of discount food stores and of cheaper food products as opposed to more expensive leading brands (LB). Unexpectedly little is known about how these economic food choices affect diet quality and/or health. The purpose of this paper is to examine differences in nutrient content and cost of daily food intake data modeled to contain food exclusively from either LB, generic brands (GB) or discount brands (DB). Design/methodology/approach – This study analyzed nutrition information of 430 food products that were selected based on dietary intake data from a sub-sample of the Amsterdam Growth and Health Longitudinal Study. Data were collected in Dutch supermarkets, where information was copied from back-of-pack nutrition tables. Findings – Results showed that there were no statistically significant differences between the LB, GB or DB daily intake models in energy (kJ), protein, carbohydrates, total fat, saturated fatty acids, fiber or added sugar contents. However, there were significant differences in sodium content where LB had significant less sodium compared to GB and DB. Also, there were significant price differences: LB vs GB+2.75/day; LB vs DB+7.17/day; GB vs DB+4.42/day. Originality/value – To the knowledge, this is the first study analyzing differences in nutrient content and price of leading, generic and discount food brand formats on a diet level. The analysis revealed that there is little reason to suggest that dietary nutrient quality is negatively affected by an increased consumption of DB products. Indeed, the substantial price difference between leading and DB suggests that discount products provide a reasonable alternative to LB.

Assessment of salt intake: how accurate is it?

The aims of this review paper are to provide an overview of the association of sodium intake with cardiovascular health, to identify sodium in our global food supply and to describe problems associated with assessment of dietary sodium intake. Excess sodium intake may contribute to the development of hypertension in some individuals, consequently increasing CVD risk. The average intake of sodium in populations around the world far exceeds the actual body's needs. Processed and restaurant foods contribute the most dietary sodium for Americans and other populations worldwide. There is a worldwide focus on reducing sodium content of food products in an effort to reduce health related issues associated with excessive salt and sodium intake in individuals. In several countries, regulations have been introduced to lower the sodium content of foods. Manufacturers are complying with these regulations by formulating new products to meet these standards. However, the variability in food sodium content poses challenges to researchers to accurately assess dietary sodium intakes of individuals. There are differences in sodium content of foods in databases compared with nutritional information provided by manufacturers for the same food products. Variations also exist in restaurant foods, where values differ from those available on restaurant websites. Sodium may be either underestimated or overestimated; it is not always on target. Awareness of the variability among food products is crucial but capturing sodium content of every food in the market is not feasible. Whenever possible, updating databases is critical. In conclusion, it is not feasible to capture the sodium content of every food in the marketplace but being aware of these differences is essential to assessing actual sodium consumption. Since biological determinations are burdensome and impractical, it is imperative for researchers and other health professionals to participate in the development and implementation of tools to accurately assess sodium intake in individuals.

Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes – An Updated Review of the Evidence

Growing evidence suggests that effects of red meat consumption on coronary heart disease (CHD) and type 2 diabetes could vary depending on processing. We reviewed the evidence for effects of unprocessed (fresh/frozen) red and processed (using sodium/other preservatives) meat consumption on CHD and diabetes. In meta-analyses of prospective cohorts, higher risk of CHD is seen with processed meat consumption (RR per 50g: 1.42, 95%CI = 1.07-1.89), but a smaller increase or no risk is seen with unprocessed meat consumption. Differences in sodium content (~400% higher in processed meat) appear to account for about two-thirds of this risk difference. In similar analyses, both unprocessed red and processed meat consumption are associated with incident diabetes, with higher risk per g of processed (RR per 50g: 1.51, 95%CI = 1.25-1.83) versus unprocessed (RR per 100g: 1.19, 95% CI = 1.04-1.37) meats. Contents of heme iron and dietary cholesterol may partly account for these associations. The overall findings suggest that neither unprocessed red nor processed meat consumption is beneficial for cardiometabolic health, and that clinical and public health guidance should especially prioritize reducing processed meat consumption.