Health effects of salt

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The health effects of salt are conditions associated with too much or too little salt intake. Salt is a mineral consisting mainly of sodium chloride (NaCl) and is used in food for preservation and flavor. Sodium ions are required in small amounts by most living things, as are chloride ions. Salt is involved in regulating the water content (fluid balance) of the body. The sodium ion itself is used for electrical signaling in the nervous system.

The Centers for Disease Control and Prevention (CDC) states that excess sodium can increase blood pressure and the risk of heart disease and stroke in some individuals. Therefore, health authorities recommend restrictions on sodium diets. The Department of Health and Human Services of the United States recommends that people consume no more than 1,500-2,300 mg of sodium (3750-5750 mg of salt) per day depending on race, medical condition and age. The World Health Organization recommends that adults consume no more than 5 g of salt per day.

As an essential nutrient, sodium is involved in various cellular and organ functions. Excessive salt intake, below 3 g per day, may also increase the risk of cardiovascular disease and premature death.

Video Health effects of salt

Acute effects

Hypernatremia, blood sodium levels above 145 mEq/L, causes thirst, and because brain cell shrinkage can cause confusion, muscle twitching or seizures. With severe elevation, seizures and coma may occur. Death can be caused by the consumption of large amounts of salt at one time (about 1 g per kg body weight). Death is also caused by the use of saline solution as emetic, usually after suspicion of poisoning.

Hyponatremia, or blood sodium levels below 135 mEq/L, causes brain cells to swell; the symptoms may be subtle and may include changing personalities, lethargy, and confusion. In severe cases, when blood sodium falls below 115 mEq/L, fainting, twitching or seizures, seizures, coma, and death can occur. Acute hyponatremia is usually caused by drinking too much water, with insufficient salt intake.

Maps Health effects of salt

Long-term effects

Although many health organizations and recent reviews suggest that high salt intake increases the risk of some diseases in children and adults, the effect of high salt intake on long-term health remains controversial. Some argue that the effect of high salt intake is not significant.

Excessive consumption of sodium can increase blood pressure. Most studies show a "U" shaped relationship between salt intake and health, with an increase in mortality associated with too low and too high salt intake.

The health effects associated with excessive consumption of sodium include:

Stroke and cardiovascular disease.
High blood pressure: Evidence shows the relationship between salt intake and blood pressure among different populations and age ranges in adults. Reduced salt intake also results in a small but statistically significant reduction in blood pressure.
Left ventricle hypertrophy (heart enlargement): "Evidence suggests that a high salt intake leads to left ventricular hypertrophy.This is a strong risk factor for cardiovascular disease, regardless of the effect of blood pressure." "... there is ample evidence that a high salt intake can predict left ventricular hypertrophy." Excessive salt intake (sodium), combined with inadequate water intake, can cause hypernatremia. This can worsen kidney disease.
Edema: Reduced salt intake has been suggested to treat edema (fluid retention).
Stomach cancer is associated with high levels of sodium, "but evidence is generally unrelated to foods normally consumed in the UK." However, in Japan, the consumption of salt is higher.
Kidney disease: A US committee of experts reports in 2013 a general recommendation by some authorities "to reduce daily sodium intake to less than 2,300 milligrams and subsequently reduce intake to 1,500 mg among people 51 and older old and people of any age who are African-American or have hypertension, diabetes, or chronic kidney disease, "but concluded that there is no health-based reason to reduce intake below 2,300 mg, and has no recommendation for the upper limit.

One report states that people spend less salt (so, perhaps less swallowing) are at an increased risk of death from heart disease. However, a recent meta-analysis conducted by the Cochrane Hypertension group found this article to be subject to methodological deficiencies, and is very cautious when interpreting their results.

Other meta-analyzes investigated the relationship between sodium intake and health outcomes, including all causes of death and incidence of cardiovascular disease (CVD). Sodium intake rate is a mean of & lt; 115 mmol (2645 mg), ordinary sodium intake is 115-215 mmol (2645-4945 mg), and high sodium intake & gt; 215 mmol (4945 mg), concluded: "Both low sodium intake and high sodium intake were associated with increased mortality, consistent with the U-shaped association between sodium intake and health outcomes".

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Dietary recommendations

The recommended salt intake is usually expressed in sodium intake as Adequate Intake (AI) and a tolerable upper intake level (Upper or UL). Salt (such as sodium chloride) contains 39.3 percent sodium by weight.

In 2009 average sodium consumption in 33 countries was in the range of 2,700 to 4,900 mg/day. It revolves around many cultures, and together with animal studies, it shows that sodium intake is tightly controlled by the feedback loop inside the body. This makes the recommendation to reduce sodium intake below 2,700 mg/day potentially in vain. Upon examination, the committee of experts commissioned by the Institute of Medicine and the Centers for Disease Control and Prevention reported that there is no health-based reason to reduce the daily intake of sodium below 2,300 milligrams, as recommended by previous dietary guidelines. ; the report has no recommendation for the upper limit of daily sodium intake.

Although sea salt is sometimes promoted as healthier than table salt, both forms have the same sodium content.

Studies have found some micro-plastic contamination in sea salt from the US, Europe and China.

Common Table Salt Side Effects Health of Sodium Chloride.

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Label

UK: The Food Standards Agency defines the level of salt in foods as follows: "Higher than 1.5 g of salt per 100 g (or 0.6 g of sodium) 0.3 g of salt or less per 100 g (or 0.1 g sodium). If the amount of salt per 100 g between these numbers, then it is a moderate salt level. "In the UK, food produced by some supermarkets and producers has a 'traffic light' color on the front of the package: red (high ), amber (medium), or green (low).

USA: The FDA Food Labeling Guide determines whether food can be labeled "free" "low," or "minus/less" with respect to sodium. When other health claims are made about food (eg, low in fat, calories, etc.), a disclosure statement is required if the food exceeds 480Ãƒ,Ã‚ mg of sodium per 'portion'.

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Campaign

The Consensus Action on Salt and Health (CASH), established in England in 1996, is actively campaigning to raise awareness of the health effects of salt. The focus of 2008 includes raising awareness of high levels of salt hidden in sweet foods marketed for children. In 2004, the UK Food Standards Agency started a public health campaign called "Salt - Watch it", which recommended no more than 6 g of salt per day; it features a character called Sid the Slug and is criticized by the Association of Salt Producers (SMA). The Advertising Standards Authority does not uphold the high school complaints in adjudication. In March 2007, the FSA launched the third phase of their campaign with the slogan "Salt. Is your food full of it?" fronted by comedian Jenny Eclair.

The Menzies Research Institute The University of Tasmania manages a website to educate the public about dietary problems that contain salt. In Australia, Campaign "Drop Salt!" Aims to reduce salt intake by Australians to 6 g per day for the five years ending in 2012.

In January 2010, New York City launched the National Salt Reduction Initiative (NSRI). It is the only coordinated, voluntary effort to reduce sodium in the United States, an effort supported by the Institute of Medicine as a temporary goal before federal action on sodium reduction.

In 2013, over 90 state and local health authorities and health organizations have registered as NSRI partners. Together, the NSRI partnership encourages food producers and chain restaurants to voluntarily commit to NSRI sodium reduction targets for 2012 and 2014. NSRI aims to reduce sodium in food supplies by 25 percent in five years and reduce the population sodium intake by 20 percent when the same, thereby reducing the risk of heart attack and stroke.

Twenty-one companies fulfill their 2012 NSRI commitments. Important reductions include: 15 percent reduction in sodium in Heinz tomato sauce; 32 percent reduction in sodium in a Subway Club Subway sandwich; 33 percent reduction in sodium in Teddy Grahams Nabisco Honey; 18 percent reduction in sodium Kraft Single American Slices; and a 20 per cent reduction in the World-Style Tomato Sauce.

Apart from NSRI, a number of major food producers have pledged to reduce sodium content from their diet. Pepsi is developing a slightly more powdery "salt designer" than commonly used salt. The company hopes the new salt form will reduce sodium levels by 25 percent in Lay potato chips. NestlÃƒÆ' Ã‚ Â© fast food company, which produces frozen food, announces that it will reduce sodium in its diet by 10 percent by 2015. General Mills announced that it will reduce sodium content from 40 percent of its food by about 20 percent by 2015. A number of restaurants chain has promised to lower the sodium from time to time. MenuStat, a free online database of past and current nutritional data from chain restaurants developed by the NYC Department of Health, is available to monitor and evaluate this appointment.

In the United States, sodium taxation has been proposed as a method to reduce sodium intake and thereby improve health in countries where typical salt intake is high. Taking the alternative view, the Salt Institute, a North American-based salt industry body, is active in promoting the use of salt, and questions or opposes the recommended restrictions on salt intake.

Best Benefits and uses of Rock salt - Health Sutra - YouTube

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Dietary reduction

Low-sodium diet reduces sodium intake with careful food selection. The use of salt substitutes can provide a sense of offsetting a taste of the low-salt food blandness; Potassium chloride is widely used for this purpose. The World Health Organization (WHO) recommends a daily potassium intake of not less than 3,510 mg. Excessive potassium intake can damage health, and it is recommended that potassium chloride is not used by those taking certain prescription drugs. The use of seaweed grains in the manufacture of processed foods is being studied as an alternative to salt.

A Cochrane systematic review of randomized controlled trials reported that low dietary salt intake lowers blood pressure in people with hypertension by about 3.5%, suggesting that it may be a useful adjunct to hypertension. In people with normal blood pressure, the decrease after lowering dietary salt intake is less than 1%. The effect on Asians and blacks with hypertension is greater than in whites, but more research is needed to confirm the conclusion. The effect of lowering salt intake on hormones and lipids is similar in normotensive individuals and hypertension.

The study found that too low sodium intake, below about three grams of salt per day, was associated with increased mortality and a higher risk for cardiovascular disease.