Functional Foods: Bioavailability, Structure, and Nutritional Properties
Hafiz Ansar Rasul Suleria, Megh R. Goyal in Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Food industries are developing and designing food products with reduced salt content [8, 60]. Besides its natural presence in many food products, sodium is also present in processed and prepared foods or other sodium-containing ingredients, e.g., sodium bicarbonate (leavening agent). Consumers want sodium content to be reduced in food and the same time to be tasty. It is of utmost importance for the food technologists to gain an understanding of the basic taste of salty. There is no other salt, which is capable mimicking the saltiness of sodium chloride by 100%. Thus, it is quite arduous to find an acceptable substitute that brings about the same taste characteristics. As different colors are mixed, a new shade is formed; similarly, if different substances are mixed, a new taste is created.
Nutritional Composition of the Main Edible Algae
Leonel Pereira in Therapeutic and Nutritional Uses of Algae, 2018
Sodium (Na) is vital for certain functions in the body. However, it is very easy to consume far more than is required, as salt is also often “hidden” in commodity/processed foods. There is a large body of evidence to show that too much sodium causes high blood pressure, which is one of the most significant contributors to both heart disease and stroke. Too much dietary salt raises the risk of developing eye problems and kidney disease. A natural alternative to salt is a very good way to cut down sodium intake. Seaweed has, on average, between 9-12% sodium (Na), versus table and gourmet salts, which have as much as 98% sodium (Na). However, what about all that salty “flavor” that “tastes so good”? A healthy alternative to the consumption of sodium (Na) is the consumption of algae naturally rich in potassium (K) (see Table 2.4). All living cells need potassium (K) all the time to function and stay alive; there are no exceptions (Krotkiewski et al. 1991, Dhemla and Varma 2015, Jakobsen 2016).
Intake of Selected Nutrients and Some Morphological and Biochemical Blood Parameters of Professional Athletes
Datta Sourya, Debasis Bagchi in Extreme and Rare Sports, 2019
Data from our study has shown all canoeists exceeded the tolerable sodium upper intake level. However, the concentration of sodium in the athlete serum was within the reference values and showed a high positive correlation with the percentage of the recommended dietary sodium. Sodium plays an important role in regulation of the acid/base balance as well as the functioning of the nervous and muscular systems. In the human body, the excessive amounts of sodium are excreted through the urine, and to a lesser extent through faeces and sweat. Moreover, high physical performance promotes the removal of sodium through sweat. Too high sodium dietary intake may increase blood pressure and in turn elevates the risk of developing cardiovascular diseases and diabetes, kidney damage, liver problems, elevated cholesterol content and fatigue (Caquet, 2009).
Diet Quality and Survival in a Population-Based Bladder Cancer Study
Published in Nutrition and Cancer, 2022
Reno C. Leeming, Margaret R. Karagas, Diane Gilbert-Diamond, Jennifer A. Emond, Michael S. Zens, Alan R. Schned, John D. Seigne, Michael N. Passarelli
In our study, lower sodium intake was associated with better overall and bladder cancer-specific survival after NMIBC diagnosis. Sodium is an essential nutrient that aids in normal physiological function and cellular homeostasis (39). Since the 1980s, the USDA and the United States Department of Health and Human Services have encouraged reduced sodium consumption to prevent hypertension and cardiovascular disease (40). The association between dietary sodium intake and survival after urothelial carcinoma, however, has not been well studied. While animal models have reported that sodium may promote bladder cancer proliferation, the mechanism between high sodium intake and bladder cancer remains poorly defined (41). In contrast to our findings, a retrospective hospital-based cohort study in Japan of 179 MIBC patients reported that preoperative serum sodium concentration ≤139 mEq/L was associated with poorer survival following radical cystectomy (42). The difference between their findings and ours could be due to differences in the distribution of stage and treatment or the fact that circulating serum sodium concentration is tightly regulated and an imprecise measurement of dietary sodium consumption (43). Furthermore, food frequency questionnaires may not accurately estimate dietary sodium (44).
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.
Calcium, magnesium, potassium, and sodium oxybates oral solution for cataplexy or excessive daytime sleepiness associated with narcolepsy
Published in Expert Opinion on Pharmacotherapy, 2023
The relationship between sodium intake and cardiovascular disease is complex [66,67]. The American Heart Association recommends sodium intake of no more than 2300 mg/day of sodium and suggests an ideal limit of 1500 mg/day for most adults. The typical American diet is high in sodium (~3400 mg/day). Increased sodium intake from food and medications is linked to increased risk of hypertension, stroke, stroke mortality, and coronary disease mortality [68–71]. Various meta-analyses of sodium intake and cardiovascular risk concluded that high sodium intake is associated with increased risk of cardiovascular disease [72–75]. Given the deleterious effects of high sodium consumption, it would be prudent to opt for a lower sodium formulation in narcolepsy patients at risk for cardiovascular diseases (hypertension, heart failure, stroke, prior myocardial infarction, revascularization, prior cardiac arrest) and renal failure.
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