Salt Consumption Levels Research Articles

Rare-Earth Pretreatment Improves Performance of Reactive Dye Argazol Navy Blue on Banana-Fiber Fabric.

At present, the use of conventional reactive dyes on banana-fiber fabric leads to the problem of excessive salt consumption, which is not conducive to environmental protection. In this experimental study, rare-earth-pretreated banana-fiber fabric was dyed with the reactive dye Argazol Navy Blue. The rare-earth pretreatment was carried out to reduce the level of salt consumption, improve dyeing and fixation rates, and reduce the treatment burden of printing and dyeing wastewater. Dye uptake and fixation rates were used as indicators. Single-change factors were assessed by analyzing different amounts of rare earth, sodium carbonate, and sodium chloride, as well as different fixation times and temperatures, so that the effects of the dye additive on the dyed banana-fiber fabric could be investigated. After appropriate ranges were determined for single-change factors, an orthogonal experiment was carried out to establish optimal parameters for the process of dyeing rare-earth-pretreated banana-fiber fabric with Argazol Navy Blue. These parameters were as follows: the required amount of rare earth was 0.40% (o.w.f.); the amount of dye was 2% (o.w.f.); the amount of sodium chloride was 15 g/L; the amount of sodium carbonate was 9 g/L; the fixing temperature was 75 °C; and the fixing time was 45 min. These optimized process parameters were then used to dye the banana-fiber fabric as a whole. Our results showed that the dye uptake and fixation rates for rare-earth-pretreated banana-fiber fabric dyed with navy-blue dye reached 56.85% and 45.32%, respectively. Finally, the effect of rare-earth pretreatment on dyeing performance was analyzed using FT-IR, SEM, and EDS.

Exploring Dietary Salt Knowledge, Attitude, and Practices among People of African Descent in the United Kingdom: A Qualitative Study.

Background/Objectives: People of African Descent (PoAD) in the United Kingdom (UK) are at an increased risk of hypertension and cardiovascular disease (CVD), partly due to dietary habits such as high salt intake. This study sought to understand the dietary salt-related knowledge, attitudes, and practises (KAP) of PoAD in the UK, to inform the development of culturally tailored interventions to reduce dietary salt intake in this population. Methods: We collected data on KAP from 21 PoAD across various regions in the UK through online semi-structured interviews and analysed them using reflexive thematic analysis (TA). Results: The age of the participants ranged from 20 to 70 years (43 ± 11). Six overarching themes were identified: (i) the multifaceted roles of salt in culinary practises, (ii) the increased awareness of health risks associated with high salt intake, (iii) the existence of knowledge gaps regarding recommended daily salt intake, (iv) the cultural influences on salt consumption levels, (v) the lack of engagement with food labels, and (vi) a limited awareness of salt reduction initiatives. Conclusions: Our findings highlight the significance of salt in the culture and culinary practises of PoAD. Despite general awareness of the health risks of excessive salt consumption, there was a notable deficiency in knowledge about the recommended salt intake levels as well as minimal engagement with nutritional labelling. These findings underline a need for culturally sensitive health interventions that integrate culinary practises, beliefs, and preferences of PoAD, aiming to effectively reduce salt intake and mitigate associated health risks.

SOURCES AND CONSEQUENCES OF HIGH SALT CONSUMPTION IN MOSCOW: A STUDY OF DIETARY HABITS

The aim of this study was to examine the level of salt consumption among various population groups in Moscow. The study was conducted using the 24-hour dietary recall method (24hDR) and the food frequency questionnaire (FFQ) over the course of one year. The results showed that 49.6% of Muscovites have excessive salt consumption, with this phenomenon being more prevalent among men (60.3%) compared to women (41.9%). Data analysis revealed significant consumption of high-salt foods and dishes, highlighting the need for monitoring and adjusting salt intake in the diet to prevent hypertension and cardiovascular diseases.

Exploring knowledge, attitudes, and practices regarding salt intake: A community-based cross-sectional study

Background: Reducing excessive salt consumption can help mitigate associated health risks. By integrating an understanding of the risks of excessive salt consumption and fostering a positive attitudes toward healthier dietary choices, a low-salt lifestyle can be implemented. Aim and Objectives: To determine the knowledge, attitudes, and practices toward dietary salt intake and to estimate the mean salt intake among adults. Methodology: A community-based cross-sectional study was conducted among 300 study participants in Chandigarh city of North India. After obtaining informed written consent, participants were administered a structured questionnaire. In addition, a spot urine sample was collected from one-sixth of the study participants (n = 50). Data collected were analyzed using Epi Info software for Windows (CDC Atlanta). Results: A high proportion was aware that a high salt diet can cause serious health problems (92.3%). Mostly, the study participants (92.1%) opined that limiting the amount of salt was important for them and 84.7% thought they consumed the right amount of salt. Around two-third (72.2%) of the study participants never/rarely added salt to food at the table and 86.3% took some action to control their salt intake. Among the 50 study participants whose spot urine was tested in 42 (92%), the daily salt intake was more than the World Health Organization (WHO) recommended 5 g/day. Conclusion: The results of this study highlight a high level of knowledge, attitude, and practice with regard to salt intake. However, urine testing revealed that a high proportion of those tested consumed nearly double the WHO recommended threshold of 5 g of salt per day. It is therefore suggested that public health initiatives aimed at promoting recommended salt consumption levels should be further strengthened.

The Jamaica Salt Consumption Study Protocol: Sodium Intake; Sodium Content in Restaurant Foods; Knowledge, Attitudes, and Practices; Spot Urine Sodium Validation.

Excess dietary salt consumption is a major contributor to hypertension and cardiovascular disease. Public education programs on the dangers of high salt intake, and population level interventions to reduce the salt content in foods are possible strategies to address this problem. In Jamaica, there are limited data on the levels of salt consumption and the population's knowledge and practices with regards to salt consumption. This study therefore aims to obtain baseline data on salt consumption, salt content in foods sold in restaurants, and evaluate knowledge, attitudes, and practices of Jamaicans regarding salt consumption. The study is divided into four components. Component 1 will be a secondary analysis of data on urinary sodium from spot urine samples collected as part of a national survey, the Jamaica Health and Lifestyle Survey 2016-2017. Component 2 will be a survey of chain and non-chain restaurants in Jamaica, to estimate the sodium content of foods sold in restaurants. Component 3 is another national survey, this time on a sample 1,200 individuals to obtain data on knowledge, attitudes and practices regarding salt consumption and estimation of urinary sodium excretion. Component 4 is a validation study to assess the level of agreement between spot urine sodium estimates and 24-hour urinary sodium from 120 individuals from Component 3. This study will provide important baseline data on salt consumption in Jamaica and will fulfil the first components of the World Health Organization SHAKE Technical Package for Salt Reduction. The findings will serve as a guide to Jamaica's Ministry of Health and Wellness in the development of a national salt reduction program. Findings will also inform interventions to promote individual and population level sodium reduction strategies as the country seeks to achieve the national target of a 30% reduction in salt consumption by 2025.

JS-WHL-ISH-RTSL-2: WHY SHOULD WE WORRY ABOUT SODIUM INTAKE, IF WE INCLUDE A DIURETIC IN THE HYPERTENSION TREATMENT REGIMEN ?

The causal role of sodium intake on blood pressure level has been long recognized. While the pathophysiological link between hypertension and cardiovascular, cerebrovascular, and renal disease events are clear, there is evidence that sodium has an independent direct effect on target organs through multiple mechanisms including vascular damage, oxidative stress, hormonal alterations, the immune system and the gut microbiome. Thus, reduction in salt and sodium intake is an important global strategy to reduce disease burden. Certainly sodium is an essential element for homeostasis, but the levels of consumption far exceed the amount needed for physiological function. Likewise, considerable evidence indicates reduction in sodium consumption is associated with significant reduction in blood pressure in all individuals at the population level. Individual response to sodium intake is variable, but should be considered a risk factor when consumption is excessive. Interventions such as the DASH-sodium (Dietary Approaches to Stop Hypertension) study has clearly demonstrated benefit from sodium reduction. In nearly all populations acculturated to an industrialized lifestyle, blood pressure increases with age resulting with an increasing hypertension prevalence. Thus, salt intake becomes increasingly relevant at all ages.. Nonetheless the levels of salt consumption that are recommended remain debated. Contributing to the varying study results are the individual differences in salt sensitivity. Therefore, for salt-sensitive risk groups in the population, stricter limits of salt consumption should be implemented, with a specific target to the young before target organ damage. Maximum prevention benefit for reduced sodium consumption should target children. The magnitude of blood pressure lowering achieved with sodium reduction has a dose-response relationship with greater impact in older, non-white, and hypertensive populations. Many factors contribute to blood pressure and risk reduction with salt consumption leading to unclear and less precise results and conclusions. Individuals with salt-sensitive hypertension and/or low-renin hypertension typically have factors conducive to treatment with a diuretic. As salt-sensitive hypertension is more common in black patients, older adults, patients with more severe hypertension, and patients with co-morbidities, diuretics have been shown to be particularly effective with salt reduction adding additional benefit.

The Effects of Salt Particle Size and The Formulation of Nagara Bean Tempeh Flour with White Oyster Mushroom on Salty and Umami Taste Perception

The prevalence of hypertension in South Kalimantan based on the health development program in 2018 reached 44.1%, which means South Kalimantan is the province with the highest prevalence of hypertension in Indonesia. Excessive consumption of salt (sodium) can cause a direct impact on blood pressure: people with high levels of salt consumption have an increase in blood pressure. Efforts to reduce salt consumption must also pay attention to the level of acceptance by consumers. Seasoning reformulation should maintain the product taste. Among various seasoning reformulation technologies are reducing salt particle size and blending salt with other ingredients as a flavor enhancer. This study aimed to determine the roles of salt (NaCl) size and the addition of the Nagara bean tempeh flour and oyster mushroom formulation in enhancing the umami taste to reduce salt use. Reducing the salt particle size down to 100 mesh had not given any significant effect yet on the strengthening of the perception of salty and umami taste. On the other hand, the formulation of Nagara bean tempeh flour and white oyster mushroom in a ratio of 100:0 could give a strong perception of umami taste to the seasoning powder, which was no different from the formulation in a ratio of 90:10. In conclusion, the glutamate component contained in Nagara bean tempeh flour can be an alternative source of good umami taste.

Comparison of Salt Iodization Requirements in National Standards with Global Guidelines

ABSTRACTBackgroundFood fortification is the addition of 1 or more micronutrients to commonly consumed foods and is utilized by many countries as a public health intervention to prevent and control micronutrient deficiencies. As iodine deficiency was a major public health issue globally, the WHO developed evidence-based guidelines for the fortification of salt with iodine. The implementation of salt iodization has been highly successful in reducing iodine deficiency disorders worldwide and is recommended as the main strategy to prevent iodine deficiency.ObjectivesThis analysis compared salt iodization requirements specified in countries’ salt standards with WHO 2014 Guidelines on salt fortification.MethodsFor countries with mandatory salt iodization legislation, data from the Global Fortification Data Exchange regarding iodine amounts and iodine compounds, to be added to salt per the country standard and corresponding national salt intake quantities, were compared with 2014 WHO Guidelines.ResultsAs of 4 September 2021, 110 countries with mandatory salt iodization legislation had national salt standards that specified iodine amounts and compounds and salt intake data. All but 1 specified at least 1 recommended iodine compound, but the majority specified higher iodine amounts in salt standards than indicated in the guidelines, taking salt consumption levels into account. Our analysis did not find excess iodine intake as a result; however, we did not have data on the extent of compliance with national salt standards.ConclusionsExisting iodization requirements in salt standards appear to be appropriate for most countries. Countries in which iodine amounts in salt standards are significantly higher than those recommended in the 2014 Guidelines, in particular those with low compliance with national standards or excess iodine intake, may wish to review program process and output indicators and assess whether current iodine amounts in standards would result in excessive intake if implementation was improved.

The Jamaica salt consumption, Knowledge, Attitudes and Practices (Salt-KAP) study: A research protocol

Background: Excess dietary salt consumption is a major contributor to hypertension and cardiovascular disease. Public education programs on the dangers of high salt intake, and population level interventions to reduce the salt content in foods are possible strategies to address this problem. In Jamaica, there are limited data on the levels of salt consumption and the population’s knowledge and practices with regards to salt consumption. This study therefore aims to obtain baseline data on salt consumption, salt content in foods sold in restaurants, and evaluate knowledge, attitudes, and practices of Jamaicans regarding salt consumption. Methods: The study is divided into four components. Component 1 will be a secondary analysis of data on urinary sodium from spot urine samples collected as part of a national survey, the Jamaica Health and Lifestyle Survey 2016-2017. Component 2 will be a survey of chain and non-chain restaurants in Jamaica, to estimate the sodium content of foods sold in restaurants. Component 3 is another national survey, this time on a sample 1,200 individuals to obtain data on knowledge, attitudes and practices regarding salt consumption and estimation of urinary sodium excretion. Component 4 is a validation study to assess the level of agreement between spot urine sodium estimates and 24-hour urinary sodium from 120 individuals from Component 3. Discussion: This study will provide important baseline data on salt consumption in Jamaica and will fulfil the first components of the World Health Organization SHAKE Technical Package for Salt Reduction. The findings will serve as a guide to Jamaica’s Ministry of Health and Wellness in the development of a national salt reduction program. Findings will also inform interventions to promote individual and population level sodium reduction strategies as the country seeks to achieve the national target of a 30% reduction in salt consumption by 2025.

공간분석을 활용한 식 행동 및 관련요인을 이용한 예측분석: 2016 지역사회건강조사자료

This study was carried out to investigate the magnitude and pattern of small area variations as defined by Si-gun-gu and to predict factors related to eating behavior and chronic disease using the 2016 Community Health Survey (CHS) data. The subjects of the analysis were the population of 254 counties surveyed in the 2009 CHS. The magnitude and pattern of area variations in the given eating behavior and chronic diseases were examined using Extremal Quotient (EQ) and Coefficients of Variation (CV) of Small Area Variation Analysis (SAVA). A spatial autocorrelation regression model was used to examine the related factors with these variations. Assessment of breakfast eating frequency in each community indicated that the lowest eating frequency per week was 4.624 while the highest eating frequency was 6.739. People in urban areas had a lower number of breakfast eating days than those in rural areas. When a spatial analysis of general characteristics and breakfast eating frequency was conducted, it was predicted that the people in the areas with a higher female population, age, and income level would have a higher number of breakfast eating days. As for the correlation between chronic disease diagnosis and breakfast eating days, it was predicted that those who were diagnosed with diabetes would eat breakfast. The analysis of general characteristics and usual salt consumption levels predicted that the people in areas with a higher male population, age, and income level would consume less salt. As for the correlation between chronic diseases and salt consumption levels, it was predicted that those who were never diagnosed with hypertension would take less salt. These results will help us in the development of policies for population-based health promotion through a reduction of the gap in eating behavior indices between areas. Further research is needed to build accurate and reliable models of CHS data.

HUBUNGAN KONSUMSI GARAM DAN TEKANAN DARAH PADA WANITA DI DESA BATUR JAWA TENGAH

Background: Excessive salt consumption is a factor that can contribute to the incidence of hypertension and trigger coronary heart disease and stroke
 Objective: to determine the level of salt consumption, nutritional status, clinical examination, and the relationship between salt consumption and blood pressure in women in Batur Village
 Method: Quantitative descriptive with design cross-sectional for 106 women aged 35-55 years. The research instrument is Recall 1x24 hours, Body Mass Index (BMI), Mid-Upper Arm Circumference (MUAC), waist-hip circumference ratio, blood pressure, uric acid test, Blood Sugar Level (BSL) and Fasting Glucose (FG).
 Results: The average salt consumption of respondents is 4.5 grams’/day shows that it does not exceed the recommended limit of Regulation of Minister of Health No. 30 of 2013 (5 grams/day). The majority of BMI is level 1 obesity (39.6%), MUAC (93%) has a normal category. BMI and Waist-Hip Circumference Ratio (WHCR) (65.1%) has a risk category. Blood pressure with the highest criteria (47% systolic; 35% diastolic) has a pre-hypertensive category. Uric acid level, BSL and FG are normal. There is no significant relationship between salt consumption and systolic blood pressure (p =0.373), and there is a significant relationship between salt consumption and diastolic blood pressure (p = 0.002; r = 0.471)
 Conclusion: the salt consumption of respondents is normal below the recommended limit, the nutritional status of most respondents has a level 1 obesity category and there is a significant relationship between salt consumption and diastolic blood pressure in women in Batur Village

From the Literature

From the Literature

P6221Salt consumption as a predictor of cardiovascular events among hypertensive patients: a 5-year follow-up study

Abstract Background/Introduction Salt intake is linked to hypertension but data on its association with incident cardiovascular events, especially among hypertensives, is limited. Purpose To examine the prospective association of different salt consumption levels with cardiovascular morbidity in a hypertensive population. Methods We followed 2130 hypertensive patients (age 57±12 years, 11.2% untreated) without a history of cardiovascular disease for a mean period of 5.3±3.3 years. At the baseline examination, salt intake was evaluated by a structured validated questionnaire. Accordingly, the study population was divided into three groups: hypertensives with a low (1079 patients, 51% of the population), a moderate (895 patients, 42%) and a high salt consumption (146 patients, 7%). During follow-up, patients underwent clinic visits at least yearly for management of hypertension and risk factors. The outcome studied was the composite of non-fatal cardiovascular events. Results The composite endpoint (19 strokes and 65 cases of coronary artery disease) occurred in 84 patients (3.9%). At baseline, increasing salt consumption was significantly associated with age, body mass index, office blood pressure and renal function. Unadjusted Cox regression analysis showed that, compared to the reference group, the risk for cardiovascular morbidity was similar in patients with moderate salt consumption (HR: 1.1, 95% CI: 0.71–1.77) but significantly higher in patients with high salt consumption (HR: 2.12, 95% CI: 1.09–4.38). This pattern was clearly sustained after adjusting for multiple risk factors including baseline blood pressure levels. Conclusions Among hypertensive patients, heavy salt consumption is associated with an increased cardiovascular risk, while moderate consumption does not affect patient outcome.

Modification of the daily blood pressure profile in hypertensive patients with type 2 diabetes mellitus

Objective. To evaluate the effect of combinations azilsartan medoxomil / chlorthalidone (Az-M/Chl) vs. perindopril / indapamide (Pr / Yn) regarding the modification of the daily blood pressure profile (BP) and augmentation index level in hypertensive patients (hypertension 2 nd degree, HTN), the blood pressure profile “nondipper” or “night-peaker” and type 2 diabetes mellitus (DM). Design and methods . The study included 51 HTN (mean age 73 ± 11,7 years) patients (25 patients in the group Az-M / Chl and 26 patients in the group Pr / Yn, the groups were comparable by the main clinical parameters) with blood pressure profile “non-dipper” or “night-peaker”, DM (compensation stage). All patients have been receiving stable but ineffective antihypertensive therapy for at least 3 months before inclusion. The level of salt consumption was defined by the questionnaire “Charlton: SaltScreener”. Ambulatory 24-hour blood pressure monitoring (ABPM) was performed using BPLab® device (software Vasotens, Russia) which enables analysis of central hemodynamics. Statistica 10.0 software and software R using readxl, psych, ggplot2, ggpubr, gridExtra packages were used for statistical data processing. Results. Twenty-seven (53 %) patients reported consumption of more than 6 g of salt per day: 14 (56 %) patients in the Az-M / Chl group, and 13 (50 %) patients in the Pr / Yn group. Mean daily BP was 161,2 / 102 ± 8,77 / 9,31 mm Hg in the Az-M / Chl group, and 158,3 / 96,7 ± 10,4 / 7,21 mm Hg in the group Pr / In (p > 0,05); mean daily systolic BP (MAP) was 161,2/102,0 ± 8,8 / 9,3 mm Hg and 158,3 / 96,7 ± 10,4 / 7,2 mm Hg, respectively (p > 0,05); aortic augmentation index — 4,88 ± 15,9 % and 2,7 ± 10,9 %, respectively (p > 0,05). At randomization (baseline), the non-dipping BP profile was found in 86,3 % (n = 44) patients, and the night-peaker profile — in 13,7 % (n = 7) patients. At the final visit, all patients achieved target BP level; mean daily systolic BP was 130,2 ± 8,8 and 139,9 ± 8,2 mm Hg in the Az-M/Chl and Pr / In groups, respectively (W = 140, p-value = 0.000497). The Az-M / Chl group demonstrated a more significant reduction in arterial stiffness. In addition, in the AZ-M / Chl group, 18 (72 %) patients showed change to a dipping BP profile, while only 5 (19 %) patients demonstrated the change in the Pr / Yin group. Conclusion . The combination of azilsartan medoxomil/chlorthalidone showed a more significant compared with the combination of perindopril/indapamide: (1) a decrease in mean blood pressure per day; (2) the effect on the modification of the daily profile of blood pressure; (3) alteration of GI in aorta.

The influence of opioid dependence on salt consumption and related psychological parameters in mice and humans

The consumption of dietary salt (NaCl) is controlled by neuronal pathways that are modulated by endogenous opioid signalling. The latter is disrupted by chronic use of exogenous opioid receptor agonists, such as morphine. Therefore, opioid dependence may influence salt consumption, which we investigated in two complimentary studies in humans and mice. Human study: three groups were recruited: i. Individuals who are currently opioid dependent and receiving opioid substitution treatment (OST); ii. Previously opioid dependent individuals, who are currently abstinent, and; iii. Healthy controls with no history of opioid dependence. Participants tasted solutions containing different salt concentrations and indicated levels of salt 'desire', salt 'liking', and perceptions of 'saltiness'. Mouse study: preference for 0.1 M versus 0.2 M NaCl and overall levels of salt consumption were recorded during and after chronic escalating morphine treatment. Human study: Abstinent participants' 'desire' for and 'liking' of salt was shifted towards more highly concentrated salt solutions relative to control and OST individuals. Mouse study: Mice increased their total salt consumption during morphine treatment relative to vehicle controls, which persisted for 3 days after cessation of treatment. Preference for 'low' versus 'high' concentrations of salt were unchanged. These findings suggest a possible common mechanistic cross-sensitization to salt that is present in both mice and humans and builds our understanding of how opioid dependence can influence dietary salt consumption. This research may help inform better strategies to improve the diet and overall wellbeing of the growing number of individuals who develop opioid dependence.

SALT CONSUMPTION AS A PREDICTOR OF CARDIOVASCULAR EVENTS AMONG HYPERTENSIVE PATIENTS

Objective:Salt intake is linked to hypertension but data on its association with incident cardiovascular events, especially among hypertensives, is limited. We examine the prospective association of different salt consumption levels with cardiovascular morbidity in a hypertensive population.Design a

Mean Dietary Salt Intake in Vanuatu: A Population Survey of 755 Participants on Efate Island.

Non-communicable diseases are responsible for 63% of global deaths, with a higher burden in low- and middle-income countries. Hypertension is the leading cause of cardiovascular-disease-related deaths worldwide, and approximately 1.7 million deaths are directly attributable to excess salt intake annually. There has been little research conducted on the level of salt consumption amongst the population of Vanuatu. Based on data from other Pacific Island countries and knowledge of changing regional diets, it was predicted that salt intake would exceed the World Health Organization’s (WHO) recommended maximum of 5 g per day. The current study aimed to provide Vanuatu with a preliminary baseline assessment of population salt intake on Efate Island. A cross-sectional survey collected demographic, clinical, and urine data from participants aged 18 to 69 years in rural and urban communities on Efate Island in October 2016 and February 2017. Mean salt intake was determined to be 7.2 (SD 2.3) g/day from spot urine samples, and 5.9 (SD 3.6) g/day from 24-h urine samples, both of which exceed the WHO recommended maximum. Based on the spot urine samples, males had significantly higher salt intake than females (7.8 g compared to 6.5 g; p < 0.001) and almost 85% of the population consumed more than the WHO recommended maximum daily amount. A coordinated government strategy is recommended to reduce salt consumption, including fiscal policies, engagement with the food industry, and education and awareness-raising to promote behavior change.

Mean Dietary Salt Intake in Urban and Rural Areas in India: A Population Survey of 1395 Persons.

BackgroundThe scientific evidence base in support of population‐wide salt reduction is strong, but current high‐quality data about salt intake levels in India are mostly absent. This project sought to estimate daily salt consumption levels in selected communities of Delhi and Haryana in north India and Andhra Pradesh in south India.Methods and ResultsIn this study, 24‐hour urine samples were collected using an age‐ and sex‐stratified sampling strategy in rural, urban, and slum areas. Salt intake estimates were made for the overall population of each region and for major subgroups by weighting the survey data for the populations of Delhi and Haryana, and Andhra Pradesh. Complete 24‐hour urine samples were available for 637 participants from Delhi and Haryana and 758 from Andhra Pradesh (65% and 68% response rates, respectively). Weighted mean population 24‐hour urine excretion of salt was 8.59 g/day (95% CI 7.68–9.51) in Delhi and Haryana and 9.46 g/day (95% CI 9.06–9.85) in Andhra Pradesh (P=0.097). Estimates inflated to account for the minimum likely nonurinary losses of sodium provided corresponding estimates of daily salt intake of 9.45 g/day (95% CI 8.45–10.46) and 10.41 g/day (95% CI 9.97–10.84), respectively.ConclusionsSalt consumption in India is high, with mean population intake well above the World Health Organization recommended maximum of 5 g/day. A national salt reduction program would likely avert much premature death and disability.

Analysis of the effects of different salt consumption levels on the urine protein composition during a 105-day isolation using the opoSOM program

The aim of the research was the study of changes in urine protein composition of healthy human under controlled living conditions during 105-day experiment (Mars-500 program) at different salt consumption levels. Modern proteomic methods based on chromatography–mass spectrometry, as well as different techniques of bioinformatics (including the opoSOM program), were used. Three time ranges with different dynamics of the protein detection were isolated: initial (weeks 1–6 of the experiment), intermediate (weeks 7–11), and final (weeks 12–15). About 10 different groups of jointly detectable proteins, directly associated with the periods of different salt consumption level, were identified during the work. In particular, their biological functions, tissue specificity, and signaling pathways, in which these proteins are involved in the human body, were determined.

Mean population salt consumption in India: a systematic review.

Member states of the WHO, including India, have adopted a target 30% reduction in mean population salt consumption by 2025 to prevent noncommunicable diseases. Our aim was to support this initiative by summarizing existing data that describe mean salt consumption in India. Electronic databases - MEDLINE via Ovid, EMBASE, CINAHL and the Cochrane Database of Systematic Reviews - were searched up to November 2015 for studies that reported mean or median dietary salt intake in Indian adults aged 19 years and older. Random effects meta-analysis was used to obtain summary estimates of salt intake. Of 1201 abstracts identified, 90 were reviewed in full text and 21 were included: 18 cross-sectional surveys (n = 225 024), two randomized trials (n = 255) and one case-control study (n = 270). Data were collected between 1986 and 2014, and reported mean salt consumption levels were between 5.22 and 42.30 g/day. With an extreme outlier excluded, overall mean weighted salt intake was 10.98 g/day (95% confidence interval 8.57-13.40). There was significant heterogeneity between the estimates for contributing studies (I = 99.97%) (P homogeneity ≤0.001), which was likely attributable to the different measurement methods used and the different populations studied. There was no evidence of a change in intake over time (P trend = 0.08). The available data leave some uncertainty about exact mean salt consumption in India but there is little doubt that population salt consumption far exceeds the WHO-recommended maximum of 5 g per person per day.