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Prenatal Care
Published in Vincenzo Berghella, Obstetric Evidence Based Guidelines, 2022
Gabriele Saccone, Kerri Sendek
Leg cramps are reported to occur in 34% of pregnant women in the mid-trimester [136, 137]. Magnesium lactate or citrate chewable tablets 5 mmol in the morning and 10 mmol in the evening for 3 weeks are associated with one-third of women not having persistent leg cramps compared to 94% of placebo controls having persistent cramps. A multivitamin with a mineral supplement might decrease leg cramps, but it is unclear which one of the 12 ingredients (or combination) is beneficial. Sodium chloride is associated with a slight reduction, although consideration must be given to the potential effect on blood pressure. Calcium supplements do not decrease leg cramps compared to placebo. However, it is unclear whether any of the interventions studied (i.e., oral magnesium, oral calcium, oral vitamin B, or oral vitamin C) provide an effective treatment for leg cramps due to poor study design and trials being too small to address the question satisfactorily.
Hypertension
Published in Jahangir Moini, Matthew Adams, Anthony LoGalbo, Complications of Diabetes Mellitus, 2022
Jahangir Moini, Matthew Adams, Anthony LoGalbo
Lifestyle changes are important for any elevations of BP. There should be more physical activity, in a structured program of exercise. Weight loss must occur in obese or overweight people. The diet must contain fruits, vegetables, low-fat dairy products, whole grains, and reduced saturated fat as well as total fat. Dietary sodium must be less than 1,500 mg/day, which is less than 3.75 g of sodium chloride, or if this is not possible, at least a 1,000 mg/day reduction. Alcohol intake must be no more than 2 drinks per day for men and no more than 1 drink per day for women. Per serving, this means 12 ounces of beer, 5 ounces of wine, and 1.5 ounces of distilled spirits. Smoking must be stopped. Dietary changes help manage diabetes mellitus, dyslipidemia, and obesity. If uncomplicated hypertension is present, activities do not need to be restricted as long as BP is under control.
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.
Protocol with non-toxic chemicals to control biofilm in dental unit waterlines: physical, chemical, mechanical and biological perspective
Published in Biofouling, 2022
Rachel Maciel Monteiro, Viviane de Cassia Oliveira, Rodrigo Galo, Denise de Andrade, Ana Maria Razaboni, Evandro Watanabe
In dentistry, the use of high concentrations of citric acid has been associated with antimicrobial activity. Its effectiveness is attributed to the low pH that acts as a chelating agent (Georgopoulou et al. 1994). Sodium bicarbonate, another lower toxicity chemical, is frequently employed as a cleansing agent by its ability in loosening debris and dissolving mucus (Moharamzadeh 2017). Toothpastes containing a concentration of 20% or more of sodium bicarbonate enhance mechanical plaque removal and improved gingival health (Ghassemi et al. 2020). It has already been reported that a high concentration of sodium chloride increases the external osmotic pressure that may perturb water efflux and dehydration (Wood 2015). Hypertonic saline solution is capable of inhibiting replication of SARS-CoV-2 by disturbing ionic interactions (Machado et al. 2021). Taking these aspects into consideration, it has been hypothesized that a protocol with increased anti-biofilm action could be achieved when associating citric acid, sodium bicarbonate and sodium chloride.
Heavy metals in edible salt from Ghana with special reference to potential human health risk
Published in Toxin Reviews, 2021
For most people, diet is the major path of exposure to environmental contaminants (Zukowska and Biziuk 2008). Food contamination by heavy metals has become a peril in recent years because of their potential accumulation in biosystems through contaminated water and soil sources. It is therefore very important to assess the related risks of dietary intake of these elements in food to human health. Salt is a mineral that is principally made up of sodium chloride. It is added to most foods as a flavoring agent and as a preservative. It contains many essential minerals that are required for various physiological and metabolic processes in living organisms (Mertz 1981, Kagaya et al.2009). The production of salt has been in existence for several years and is one of the most popular industries worldwide. Salt is produced mainly by mining of solid rocks and by evaporation of seawater. The physical and chemical composition of salt from different sources varies widely depending upon the manufacturing technique and the composition of the raw material (Drake and Drake 2011).
Food and beverages undermining elderly health: three food-based dietary guidelines to avoid or delay chronic diseases of lifestyle among the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Yasaman Jamshidi-Naeini, Gugulethu Moyo, Carin Napier, Wilna Oldewage-Theron
The normal daily physiological requirement for sodium is estimated to be between 0.1 and 1.0 g.112 Sodium is mainly consumed as salt (sodium chloride), mostly from discretionary salt, which is salt added during cooking, at mealtimes and also from salt used for processed foods.113 About 41% of the population has a high discretionary salt intake114 and about half of daily salt intake in SA comes from processed foods, with bread being the largest contributor,113 providing 5–35% of sodium intake, depending on ethnic group under study.102 Other sources of sodium in the diet may be from fast foods such as pizza, pasta dishes and crumbed fried chicken. Another contributor to sodium intake is sodium glutamate, used as a condiment,115 salt in soup and gravy powders (17%), margarine (13.0%) and atchar, a spicy condiment providing up to 5% of the total sodium intake.116 Other foods consumed in SA that one might not expect to have salt are biscuits/cookies, cakes and breakfast cereals.117 Recently, many flavouring and spice mixes (e.g. bobotie spice mix, braai mix) have become available on the market and these usually contain salt. Although no national data or data for the elderly specifically exist for stock cubes, stock powder, or spice and flavouring mix consumption patterns, a study undertaken has found that 97% of the more than 800 participants used stock cubes and/or powder on a daily basis in cooking.118 High stock cube consumption has also been observed in the community nutrition studies undertaken by the authors.