Excessive Sodium Consumption Research Articles

Effects of excess sodium consumption on arterial function in C57BL/6 mice.

Excess sodium consumption contributes to arterial dysfunction in humans. The C57BL/6 strain of mice has been used to identify mechanisms by which arterial dysfunction occurs after excess sodium consumption. However, there are concerns that C57BL/6 mice have strain-specific resistance to high-sodium (HS) diet-induced hypertension. To address this concern, we performed a meta-analysis to determine if excess sodium consumption in C57BL/6 mice induces arterial dysfunction. Databases were searched for HS versus standard diet studies that measured arterial function [i.e., systolic blood pressure (BP), endothelium-dependent dilation (EDD), and central arterial stiffness] in C57BL/6 mice. A total of 39 studies were included, demonstrating that the HS condition resulted in higher systolic BP than control mice with a mean difference of 9.8 mmHg (95% confidence interval [CI] = [5.6, 14], P < 0.001). Subgroup analysis indicated that the systolic BP was higher in HS compared with the control condition when measured during night compared with daytime with telemetry (P < 0.001). We also identified that the difference in systolic BP between HS and control was ∼2.5-fold higher when administered through drinking water than through food (P < 0.001). A total of 12 studies were included, demonstrating that the HS condition resulted in lower EDD than control with a weighted mean difference of -12.0% (95% CI = [-20.0, -4.1], P = 0.003). It should be noted that there was considerable variability across studies with more than half of the studies showing no effect of the HS condition on systolic BP or EDD. In summary, excess sodium consumption elevates systolic BP and impairs EDD in C57BL/6 mice.NEW & NOTEWORTHY C57BL/6 mice are perceived as resistant to high-sodium diet-induced arterial dysfunction. This meta-analysis demonstrates that excess sodium consumption elevates blood pressure and impairs endothelium-dependent dilation in C57BL/6 mice. Nighttime measurements show more pronounced blood pressure elevation. In addition, sodium administration via drinking water, compared with food, induces a greater blood pressure elevation. These findings may be influenced by outlier studies, as the majority of studies showed no adverse effect of excess sodium consumption on arterial function.

Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage

Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease. Excessive sodium intake also impairs the immune system in the gastrointestinal tract. Potassium chloride (KCl) is the most commonly used mineral salt due to its similarity to sodium chloride (NaCl), and its consumption has been shown to lower blood pressure when consumed in adequate amounts. The aim of this study was to partially replace NaCl with KCl at levels of 25%, 50% and 75% in the brine used to make white brined cheese. Parameters such as acidity, total dissolved solids, salinity, conductivity, colour, texture and sensory properties were evaluated during a 28-day refrigerated storage period. KCl can replace NaCl by 50%, and no significant differences in physicochemical and sensory parameters were observed during cheese storage compared to the control sample. In addition, the study investigates the use of Artificial Neural Network (ANN) models to predict certain brine and cheese properties. The study successfully developed four different ANN models to accurately predict various properties such as brine pH, cheese colour and hardness over a 28-day storage period.

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages

There are health concerns with regard to the consumption of sodium. Excessive consumption of sodium is suspected to cause high blood pressure, among other things. Therefore, sodium should be reduced or replaced during the production of food. In the present study, in the first part, raw fermented sausages from pork and turkey meat, produced with reduced NaCl concentrations, were investigated. In a second part, the salts, potassium chloride, magnesium chloride, and calcium chloride were added to the sausages, replacing 50% of NaCl. To elucidate, if the reduction or replacement influences the quality of the sausages, physicochemical and microbiological parameters of the products were analyzed. The data show that a reduction of sodium chloride partly influences the hardness and water activity results of raw fermented sausages, made from pork and turkey meat, the redness and nitrite content of the pork sausages, and the ripening losses and total viable counts of the turkey products. Raw fermented sausages with potassium, magnesium, and calcium as partial substitutes for sodium had differing water activity, pH, hardness, and microbiological results using pork and differing pH, hardness, and microbiological results using turkey meat. A bactericidal effect was observed in raw fermented sausages with calcium chloride in inoculation tests with Listeria monocytogenes due to the pH reduction due to calcium. The results indicate that reduction and replacement of NaCl can influence the final products. Therefore, the producers should carefully evaluate before alteration the NaCl content, if this change influences the product acceptability.

Exploring the risk factors associated with hypertension in children: A systematic review

Introduction: Hypertension in children is increasingly becoming a global concern due to its impact on long-term health. This is influenced by several risk factors that can favor the occurrence of hypertension in children. The purpose of this systematic review is to determine the risk factors that can affect the occurrence of hypertension in children.Methods: Searching articles using Medical Subject Heading (MeSH) with keywords of risk factor AND hypertension OR high blood pressure AND children OR child. This research used academic databases, including Scopus, CINAHL, ScienceDirect, and Google Scholar with inclusion criteria. The article discusses the risk factors for hypertension in children aged 6-19 years, no history of autoimmune and hematological disease, articles published in 2018-2023, studies using observational and quasi-experimental designs in English and using The Joanna Briggs Institute (JBI) Critical Appraisal method.Results: This research analyzed a total of seven articles. The risk factors for hypertension that often occur in children include excessive nutritional status, lack of physical activity, family history of hypertension, smoking habits in children, excess sodium consumption, and male gender have a higher risk of hypertension.Conclusion: Obesity has become the dominant factor in hypertension in children. It is recommended that children and adolescents exercise regularly, follow examinations at school or the nearest health facility, and maintain a healthy and regular diet. Keywords: children; hypertension; risk factor

HUBUNGAN FREKUENSI KONSUMSI MAKANAN INSTAN DENGAN KEJADIAN HIPERTENSI PADA PENDUDUK BERUSIA ≥ 18 TAHUN DI INDONESIA (ANALISIS DATA RISKESDAS 2018)

Hypertension or high blood pressure is a condition when a person's blood pressure exceeds normal limits. According to The Basic Health Research in 2018, the prevalence of hypertension in Indonesia reached 34.1%. This figure increased from the previous year, which was 25.8%. Consumption patterns of risky foods such as excess sodium consumption are one of the risk factors for hypertension. One source of sodium comes from instant food. This study aims to determine the relationship between the frequency of instant food consumption and the incidence of hypertension in people aged ≥ 18 years in Indonesia. This study used a cross-sectional study design. The data source used is the 2018 National Basic Health Research secondary data. The research respondents were residents in Indonesia aged ≥18 years. There were 384,556 respondents who met the inclusion and exclusion criteria. Based on the results of the analysis, the prevalence of hypertension was 29.8%. and the proportion of frequency of instant food consumption is 22.1%. There is a significant relationship between the frequency of instant food consumption and hypertension. The group that has a frequent frequency of consuming instant food is 0.78 times (PR=0.785; 95%CI=0.773—0.797) more likely to experience hypertension than the group that has a rare frequency. It was concluded that there is a relationship between the frequency of instant food consumption and the incidence of hypertension in people aged ≥ 18 years in Indonesia.

A review of the world's salt reduction policies and strategies - preparing for the upcoming year 2025.

Excessive consumption of dietary sodium is a significant contributor to non-communicable diseases, including hypertension and cardiovascular disease. There is now a global consensus that regulating salt intake is among the most cost-effective measures for enhancing public health. More than half of the countries worldwide have implemented multiple strategies to decrease salt consumption. Nevertheless, a report on sodium intake reduction published by the World Health Organization revealed that the world is off-track to meet its targeted reduction of 30% by 2025. The global situation regarding salt reduction remains concerning. This review will center on domestic and international salt reduction policies, as well as diverse strategies, given the detrimental effects of excessive dietary salt intake and the existing global salt intake scenario. Besides, we used visualization software to analyze the literature related to salt reduction research in the last five years to explore the research hotspots in this field. Our objective is to enhance public awareness regarding the imperative of reducing salt intake and promoting the active implementation of diverse salt reduction policies.

Excessive Sodium and Insufficient Potassium Consumption Can Elevate the Risk of Developing Hypertension

Introduction. Physiologically, there are setbacks and weaknesses in body functions in the elderly. This can cause inadequate food intake or eating imbalances in the elderly. Increased blood pressure is influenced by many factors such as sodium and potassium intake and less potassium intake can increase blood pressure. The purpose of this study was to determine the relationship of sodium and potassium intake from food with blood pressure in the elderly in the community dr. Mohammad Hoesin Hospital. Methods. An observational-analytic study was conducted on 120 elderly people using a cross-sectional research design conducted in the elderly community of dr. Mohammad Hoesin Hospital in October-November 2019. The sample of this study were members of the elderly community aged over 60 years, present when the study was conducted, willing to become a respondent and signed an informed consent. Data was obtained through filling out food record questionnaires, food recall interviews, personal data interviews, and direct measurement of blood pressure and nutritional status. To meet the research objectives, data were analyzed by Chi-square test. Results. In this study, there were 120 elderly people consisting of 3 men and 117 women. There was a significant relationship between sodium and potassium intake and blood pressure (p=0,003 and p=0,0001). Conclusion. There is a significant relationship between sodium and potassium intake with blood pressure in the elderly.

Switching the World’s Salt Supply—Learning from Iodization to Achieve Potassium Enrichment

Sodium is an essential dietary component, but excess sodium intake can lead to high blood pressure and an increased risk of cardiovascular disease. Many national and international bodies, including the World Health Organization, have advocated for population-wide sodium reduction interventions. Most have been unsuccessful due to inadequate sodium reduction by food industry and difficulties in persuading consumers to add less salt to food. Recent research highlights potassium-enriched salt as a new, feasible, acceptable, and scalable approach to reducing the harms caused by excess sodium and inadequate potassium consumption. Modeling shows that a global switch from regular salt to potassium-enriched salt has the potential to avert millions of strokes, heart attacks, and premature deaths worldwide each year. There will be many challenges in switching the world’s salt supply to potassium-enriched salt, but the success of universal salt iodization shows that making a global change to the manufacture and use of salt is a tractable proposition. This in-depth review of universal salt iodization identified the importance of a multisectoral effort with strong global leadership, the support of multilateral organizations, engagement with the salt industry, empowered incountry teams, strong participation of national governments, understanding the salt supply chain, and a strategic advocacy and communication plan. Key challenges to the implementation of the iodization program were costs to government, industry, and consumers, industry concerns about consumer acceptability, variance in the size and capabilities of salt producers, inconsistent quality control, ineffective regulation, and trade-related regulatory issues. Many of the opportunities and challenges to universal salt iodization will likely also be applicable to switching the global salt supply to iodized and potassium-enriched salt.

Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers.

The Effect of Food on the Incident of Hypertension

Hypertension is the condition of a person whose blood pressure is above the normal limit according to medical regulations, namely greater than 140/90 mmHg. Hypertension is a major risk factor for cardiovascular disease, stroke, kidney failure and the main cause of death throughout the world. Consuming foods that are high in fat, carbohydrates, fiber and sodium can increase the occurrence of hypertension. This study aims to determine the effect of food on the incidence of hypertension. This research uses several relevant literature from various references and focuses on risk factors for hypertension, one of which is food. The references used came from searches on NCBI, Pubmed, Google Scholar, and Science Direct and 25 data-based sources were obtained. The results of this research are that there is an influence between food sources such as carbohydrates, fat and sodium which can increase the occurrence of hypertension and high fiber consumption which helps to reduce the occurrence of hypertension. Excessive sodium consumption causes the sodium concentration in the extracellular fluid to increase. And consuming excess carbohydrates can cause triglyceride levels in the blood to increase, causing carbohydrates to be converted into fat. High fat levels can cause atherosclerosis which will ultimately lead to hypertension. The conclusion is that consuming foods high in carbohydrates, fat and sodium can cause hypertension and high fiber consumption can help minimize the occurrence of hypertension.

Reducing Dietary Sodium Intake among Young Adults in Ghana: A Call to Action.

The positive association between excessive dietary sodium intake, hypertension, and cardiovascular disease (CVD) has been widely investigated in observational studies and clinical trials. Reducing sodium intake is a proven strategy to prevent hypertension and the onset of CVD, a major cause of morbidity and mortality globally. Africa has the youngest population globally, which is key to the continent's sustainable development. However, in Africa, the epidemics of hypertension and CVD negatively impact life expectancy and economic growth. Ghana, like other African countries, is no exception. The factors contributing to the increasing burden of CVD and excessive sodium consumption are multi-faceted and multi-level, including individual lifestyle, neighborhood and built environments, and socio-economic and health policies. Thus, the implementation of evidence-based interventions such as the World Health Organization Best Buys that target the multi-level determinants of sodium consumption is urgently needed in Ghana and other African countries. The aim of this commentary is to highlight factors that contribute to excessive sodium consumption. Second, the commentary will showcase lessons of successful implementation of sodium reduction interventions in other countries. Such lessons may help avert CVD in young adults in Ghana and Africa.

Economic burden for the Brazilian Health System attributable to excessive sodium consumption

Economic burden for the Brazilian Health System attributable to excessive sodium consumption

Reduction of Excessive Dietary Sodium Consumption: Effectiveness of a Prevention Intervention among Health Workers in a Large Italian Hospital.

Excessive salt consumption is one of the leading causes of high blood pressure. Worldwide salt intake largely exceeds the WHO recommended amount. This study aimed to evaluate the prevalence of high salt consumers and the effectiveness of a short-term workplace educational intervention among health workers. An online survey, assessing daily salt consumption through the MINISAL-SIIA questionnaire, was sent to the 4911 health workers employed by the University Hospital of Verona, Italy. Health workers who had a high (total score ≥ 10) or moderate (total score = 8/9) salt consumption associated with obesity or arterial hypertension were invited to undergo a medical examination and a short individual counselling session. A total of 1665 health workers (34.0%) completed the online questionnaire; 40.9% and 12.6% had moderate and high salt intake, respectively. High salt intake was more prevalent in men, current and past smokers, and obese and overweight subjects. In 95 participants completing the clinical phase, median daily salt consumption decreased from 10 (p25-p75 8-11) to 7 g (6-8) (p < 0.001), systolic blood pressure from 130 (120-140) to 120 (120-130) mmHg and weight from 78 (62-87) to 75 (62-86) kg. More than half of health workers had an excessive salt intake. However, a brief educational intervention in the healthcare working setting can substantially reduce unhealthy dietary habits, fostering weight loss and blood pressure control. Studies with a longer follow-up are needed to evaluate the persistence over time of these effects.

Effect Provision of Moringa Oliefera Leaf Extract on the Event of Hypertension in the work Area Mata Health Center of Kendari City

Introduction: The spread of hypertension in the world is a challenge in efforts to improve public health status. Preliminary studies were conducted on 10 patients with hypertension in the working area of the Mata Health Center, the results showed that the majority of hypertension sufferers were caused by genetics and lifestyle. Excessive sodium consumption and lack of activity due to the pandemic make them more often at home and often consume junk food and fast food. This attracted researchers to research the Effect of Giving Moringa Leaf Extract (Moringa oliefera) on the Incidence of Hypertension in the Working Area of the Mata Health Center of Kendari City.&#x0D; Method: Quantitative research with a quasi-experimental research design, namely the one-group pre-test-post-test-control design approach. The population is 580 people and the sample is 137 people with hypertension, some of whom are outpatients. Data analysis using the Wilcoxon test with a significance level of α = 0,05.&#x0D; Result: Before being given treatment (Pretest) namely Moringa leaf extract (Moringa oleifera I) the average blood pressure was 142,05 while after treatment (Posttest) it was 171,45.&#x0D; Conclusion: There is an effect of giving Moringa leaf extract (Moringa oleifera) on the incidence of hypertension in the working area of the Mata Health Center in Kendari City.

HUBUNGAN ANTARA OBESITAS SENTRAL DAN STRES DENGAN KEJADIAN HIPERTENSI PADA SOPIR

Hypertension is a cardiovascular disease. Hypertension is influenced by many risk factors such as gender, age, family history, lack of exercise, excess sodium and fat consumption, alcohol, coffee consumption, smoking, stress and obesity. This study aims to determine the relationship between obesity and stress on hypertension in bus drivers majoring in Tasik-Ciamis Cirebon. This study used a cross-sectional design with a total sample of 53 with accidental sampling technique. Statistical test results from table 4.5 based on the stress conditions of the respondents showed that the value of p = 0.010 (p 0.05), there was a relationship between central obesity and the incidence of hypertension in Microbus drivers majoring in Tasikmalaya-Ciamis-Cirebon in 2018 with a value of p = 0.035 (p 0.05). suggested to driver to care their nutrition status.

Availability and Price of Low-Sodium Condiments and Instant Noodles in the Bangkok Metropolitan Region.

Excess sodium consumption can cause hypertension. One component of Thailand's 5-part strategy to reduce sodium intake is reform of the food environment to increase access to low-sodium foods. Our research aimed to describe the availability and price of low-sodium food products in retail stores in the Bangkok Metropolitan Region. In June and July 2021, we used multistage cluster sampling to conduct a cross-sectional study of the availability of low-sodium foods. Availability referred to a retail store offering at least 1 version of low-sodium condiment or instant noodles. We applied the Thai Healthier Choice criteria and World Health Organization (WHO) global benchmark as the low-sodium criteria for these products. We surveyed 248 retail stores in 30 communities in 6 districts in the Bangkok Metropolitan Region. We observed store shelf availability and price by using a survey form and used the Fisher exact test and independent t test to compare availability and price by sodium content and store size. All subcategories of low-sodium condiments, except black soy sauce in small stores, were less available than regular-sodium condiments. The proportional difference ranged from 11.3% to 90.6% (P < .001). We found no difference in the 4 condiment subcategories, including fish sauce, thin soy sauce, seasoning sauce, and oyster sauce in large stores. Low-sodium versions of instant noodles were unavailable in either large or small stores. The price of low-sodium condiments was 2 to 3 times higher than that of regular-sodium condiments (P < .05). Low-sodium food options are not generally available in the Bangkok Metropolitan Region, and access to them is inequitable because of pricing. Instant noodles, a popular food, were unavailable in low-sodium versions. Their reformulation should be promoted. Government subsidies of the price of commonly used low-sodium condiments could increase their use and reduce sodium consumption overall.

PEMETAAN PENDERITA HIPERTENSI PADA LANSIA (Studi Pada Wilayah Kerja Puskesmas Sangkub Kabupaten Bolaang Mongondow Utara)

Hypertension is the sixth ranked non-communicable disease in Indonesia. The prevalence of hypertension throughout Indonesia is 34.1 percent. Cases of hypertension in the working area of the Sangkub Health Center in North Bolaang Mongondow Regency in 2020 there were 636 hypertension patients, in 2021 there were 681 hypertension patients, and in 2022 there were 483 hypertension patients. This study uses a type of quantitative research using descriptive research methods with a cross sectional approach. The population in this study were all elderly patients suffering from hypertension in the working area of the Sangkub Health Center, North Bolaang Mongondow Regency, namely 483 people. Determining the sample size in this study used the Krejcie-Morgan table, namely 176 hypertensive patients. Based on the results of the study it can be concluded that the factors of age, gender, heredity, obesity, stress, alcohol consumption habits, and excessive sodium consumption habits are factors that can cause a high risk of hypertension in the elderly in the work area of the Sangkub Public Health Center, North Bolaang Mongondow Regency.

Prevalence of nutritional inadequacy in children aged 12-36 months: EPACI Portugal 2012.

Adequate nutritional intake in the first years of life is crucial for future health. The purpose of this study is to assess the adequacy of nutritional intake in Portuguese toddlers. The EPACI Portugal 2012 is a cross-sectional study of a representative sample of toddlers (n=2230), aged between 12 and 36 months. Data on diets were collected by trained interviewers. The current analysis included 853 children with full data from 3-day food diaries completed by parents/caregivers. Intakes of energy, macro- and micronutrients were estimated through Statistical Program to Assess Dietary Exposure (SPADE). Nutritional adequacy was evaluated using Dietary Reference Values established by the European Food Safety Authority. A large proportion of children exceeded the recommended energy intake. The median daily protein intake was 4.7g/kg/day, five times more than that recommended. About 9% and 90% of the children consumed a lower proportion of energy than the lower limit of the Reference Intake range for carbohydrates and fat, respectively. Around a third consumed less fibre and magnesium and 100% less vitamin D than the recommended Adequate Intake (AI). Almost a third consumed less vitamin A than the recommended Average Requirement (AR) and 86% of the children showed excessive sodium consumption. Portuguese toddlers consumed a low proportion of energy from fat, had energy and protein intakes above the recommendations and excessive intakes of sodium, and inadequate intakes of vitamin A. Every child consumed less than the recommended AI for vitamin D.

Stakeholder perspectives on Nigeria's national sodium reduction program: Lessons for implementation and scale-up.

To reduce excess dietary sodium consumption, Nigeria's 2019 National Multi-sectoral Action Plan (NMSAP) for the Prevention and Control of Non-communicable Diseases includes policies based on the World Health Organization SHAKE package. Priority actions and strategies include mandatory sodium limits in processed foods, advertising restrictions, mass-media campaigns, school-based interventions, and improved front-of-package labeling. We conducted a formative qualitative evaluation of stakeholders' knowledge, and potential barriers as well as effective strategies to implement these NMSAP priority actions. From January 2021 to February 2021, key informant interviews (n = 23) and focus group discussions (n = 5) were conducted with regulators, food producers, consumers, food retailers and restaurant managers, academia, and healthcare workers in Nigeria. Building on RE-AIM and the Consolidated Framework for Implementation Research, we conducted directed content qualitative analysis to identify anticipated implementation outcomes, barriers, and facilitators to implementation of the NMSAP sodium reduction priority actions. Most stakeholders reported high appropriateness of the NMSAP because excess dietary sodium consumption is common in Nigeria and associated with high hypertension prevalence. Participants identified multiple barriers to adoption and acceptability of implementing the priority actions (e.g., poor population knowledge on the impact of excess salt intake on health, potential profit loss, resistance to change in taste) as well as facilitators to implementation (e.g., learning from favorable existing smoking reduction and advertising strategies). Key strategies to strengthen NMSAP implementation included consumer education, mandatory and improved front-of-package labeling, legislative initiatives to establish maximum sodium content limits in foods and ingredients, strengthening regulation and enforcement of food advertising restrictions, and integrating nutrition education into school curriculum. We found that implementation and scale-up of the Nigeria NMSAP priority actions are feasible and will require several implementation strategies ranging from community-focused education to strengthening current and planned regulation and enforcement, and improvement of front-of-package labeling quality, consistency, and use.

The Severity of Obesity Promotes Greater Dehydration in Children: Preliminary Results.

The state of hydration of the body depends on the balance between the amount of water and salt consumed and excreted (the urinary extraction of excess sodium requires water). Inappropriate nutrition, particularly consuming too much processed food, causes obesity in children and additionally causes excessive sodium consumption, thus increasing the risk of excessive water loss. The aim of this study was to assess the hydration status of children with obesity and the relation between hydration, body composition, urinary sodium extraction, and nutrient intake. The study group consisted of 27 patients with obesity, with a mean age of 12.89 ± SD 2.79. Each patient's height, weight, body composition (electrical bioimpedance (BIA)), diet (7-day record), and biochemical tests were assessed. The hydration status was assessed using 24-hour urine collection, 24-hour urine osmolality, and an ultrasound of the vena cava (IVC/Ao index). Overall, 55% of children (n = 15) had urine osmolality values above 800 mOsm/kgH2O, which indicates significant dehydration, and 53% (n = 14) were dehydrated, based on the IVC/Ao index. Children with obesity and dehydration had a significantly higher BMI (31.79 vs. 27.32; p = 0.0228), fat mass percentage (37.23% vs. 30.07% p = 0.0051), and fat mass in kg (30.89 vs. 20.55; p = 0.0158), and significantly higher sodium intake from their diet (3390.0 mg vs. 2921.0 mg; p = 0.0230), as well as their sodium/potassium ratio (2.4 vs. 2.0; p = 0.0043). The 24-hour urinary sodium excretion and osmolality values were directly related to fat-mass percentage and fat-mass (in kg) in a simple linear correlation analysis. Our preliminary results confirm that obesity is related to dehydration. The overall high sodium excretion in children with obesity indicates an excessive salt intake along with low potassium intake, which is a significant predictor of dehydration, regardless of the total water intake (TWI).