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Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
For completeness, the word “salt” is imprecise because there are many salts, all forming from reactions between acids and bases. Nutritionists and dieticians use the term to mean table salt, the ionic compound sodium chloride (NaCl). It forms a crystal from union of the metal sodium (Na) and the nonmetal chlorine (Cl) in a 1:1 ratio. Such arrangements typify ionic compounds. Although sodium has a dismal reputation among nutritionists, it and chlorine are nutrients. In excess, however, both weaken health. The section on minerals examines them.
Nutritional Ergogenic Aids — Macronutrients
Published in Luke Bucci, Nutrients as Ergogenic Aids for Sports and Exercise, 2020
After exercise, electrolyte repletion should be accomplished easily by normal diets. For those who consume a low-salt diet, adding table salt to foods may be beneficial. Electrolyte replacement drinks are also adequate for consumption after an event.
Raw veganism
Published in Carlo Alvaro, Raw Veganism, 2020
There are many food items that are raw, but are not necessarily healthful. Since research is elusive about the nutritional benefits of these foods, I will refrain from cherry-picking scientific studies. In my view, these are not necessarily harmful foods if consumed occasionally; at the same time, they are not healthful foods, and should not be a staple in any healthful diets. These foods can be grouped under at least three categories: The first category is fermented foods. Raw foodists may consume fermented foods and beverages, such as krauts, kombucha, and other pickled products. These products may be slightly alcoholic, and contain various amounts of sodium chloride (table salt). Our bodies need sodium but not sodium chloride. Sodium chloride is a mineral—a rock. Our bodies can be seriously damaged by table salt. Sodium, on the other hand, is a mineral that is naturally occurring in plants. Plants can absorb rock minerals more efficiently than humans, but the human body can absorb only minerals from organic sources. Thus, the ideal situation is to consume sodium by eating organic sources, i.e., celery, coconut water, tomatoes, melons, leafy greens, etc. The bottom line is that salt was introduced as a preservative because salt kills bacteria, especially during times when refrigerators did not exist, to prevent meats from rotting. In practical terms, salt is not a food.
Dietary Patterns and Their Association with CVD Risk Factors among Bangladeshi Adults: A Cross-Sectional Study
Published in Journal of the American College of Nutrition, 2021
Farhana Aktar Shammi, Suvasish Das Shuvo, Md Shahariea Karim Josy
In this study, it is observed that the practice of the respondents toward CVD was not good. About 35.20% of respondents took table salt regularly at the time of eating and around 49.20% of patients took sugar regularly. The majority of the patients had high blood pressure but no one follows the DASH diet. Adherence to the DASH dietary pattern is associated with a decrease of CVD (37). Smoking is also considered as a risk factor to increase CVD. It also increased the serum concentration of cholesterol, serum triglycerides, and VLDL triglycerides and attenuated HDL cholesterol in the smoker (38). From this study, it is seen that 51.60% of respondents smoked sometimes (Table 4). This study assessed that respondents had good knowledge, positive attitude but poor practice (Figure 1). Mirza et al., (2016) reported in his study that knowledge, attitude, and practice among Bangladeshi patients toward CVD is not good (22, 39). The study also shows a positive correlation between knowledge, attitude, and practice of CVD patients.
The role of dietary salt and alcohol use reduction in the management of hypertension
Published in Expert Review of Cardiovascular Therapy, 2021
Subsequently, low dietary sodium has a BP-lowering effect which is significant for community health. However, there was no distinguished clear dose–response relationship [192]. The American heart Association/American College of Cardiology (AHA/ACC) guidelines recommend the dietary sodium intake to be limited to 2300 mg/d (1500 mg/d if hypertensive or pre-hypertensive) [203]. This recommendation is supported by the study done by (Whelton et al. 2012) [204]. One gram of table salt is equal to 400 mg of sodium whereas 1 g of sodium is equal to 2.5 g of table salt and 1 g of salt contains 400 mg of sodium. Thus, the recommended 5 g of daily salt intake is equivalent to 2 g of sodium [151]. According to JNC 7, dietary sodium intake is recommended not to take more than 100 mmol [2.4 g sodium or 6 g sodium chloride] per day. This is associated with an estimated SBP decrease by 2–8 mmHg [2]. Overall, the role of dietary salt and alcohol use reduction in the prevention and management of Hypertension are summarized below (Figure 1).
Heavy metals in edible salt from Ghana with special reference to potential human health risk
Published in Toxin Reviews, 2021
Manganese (Mn) is ubiquitous element in the environment and is widely used throughout the industry. Although Mn is an essential element and has a relatively low toxicity, overexposure has been linked with neuropsychological and neurological squeal (Bowler et al.2015). The Mn concentrations in refined and unrefined salts in this study were found to be less than 0.51 µg/g. Mn content of refined and unrefined table salt from Turkey, Egypt, and Greece is reported to range 0.26–4.68 µg/g (Soylak et al.2008). Shariatifar et al. (2017) reported that the mean concentration of Mn in table salt from Iran was 0.192 µg/g while those from China, India, Korea, and France were 2.33, 1.33, 5.58, and 1.98 µg/g, respectively (Hwang et al.2016).