Category Archives: salt

Put that salt shaker down! New possible risk factor for multiple sclerosis has been identified … high sodium diets

Salt-Watch_111It really does seem that sugar and salt are in the news weekly with new research uncovering new links between them any number of avoidable health conditions. FoodFacts.com honestly doesn’t think we need any more motivation than what we’ve already had to start monitoring the amount of sugar and salt we consume on a daily basis. But just in case you need an additional push in the right direction, read the latest surprising association between too much sodium and your health.

New research in mice shows that diets high in sodium may be a novel risk factor in the development of multiple sclerosis (MS) by influencing immune cells that cause the disease. Although this research does implicate salt intake as a risk factor, it is important to note that dietary salt is likely just one of the many environmental factors contributing to this complex disease, and very much influenced by one’s genetic background. This finding was published in the August 2015 issue of The FASEB Journal.

“We hope to provide a comprehensive understanding of how and why environmental factors interact with individuals’ unique genetic make up to influence autoimmune diseases such as MS,” said Dimitry N. Krementsov, Ph.D., a researcher involved in the work from the Department of Medicine, Immunobiology Program at the University of Vermont in Burlington, Vermont.

To make this discovery, Krementsov and colleagues fed a high salt diet or a control diet to three genetically different groups of mice. Researchers then induced a disease in these mice that mimics human MS. In one genetic group, both males and females fed a high salt diet showed worse clinical signs of the disease. In the other genetic group, only females showed a negative response to salt. In the third genetic group, there was no response to salt. Genetics were the critical factor. In the mice that did respond to salt, there were no direct changes in the function of their immune cells, but they showed signs of a weakened blood-brain barrier.

“As is the case with other things, you need to get enough salt so your body functions properly, but not too much or things start to go haywire,” said Gerald Weissmann, M.D., Editor-in-Chief of The FASEB Journal. “This report helps shed light on what can go wrong in individuals with genes that make one susceptible to autoimmune disease. It also helps us understand how much salt is just right for any given individual.”

High salt intake and MS. There’s another really good reason to go easy on the salt. Let’s learn to enjoy the actual taste of our food again. Let’s avoid fast food and fast casual chains where one component of any one meal might contain your entire day’s recommended daily sodium intake. Let’s read labels vigilantly. Let’s stay healthy.

http://www.sciencedaily.com/releases/2015/08/150805110204.htm

New York City proposes new sodium rules for restaurants

image3Salt is in the news often these days. And even if you don’t have any apparent reasons to be careful of your sodium intake, it’s probably a good idea to become more salt sensitive. It’s definitely a culprit in health problems that can “sneak up on you.” Honestly, we’re all eating too much salt, even if we don’t know we are.

And that’s where New York City comes in. New York is no stranger to proposing regulations surrounding food and beverages. New York City has banned trans fats at restaurants, posted calorie counts on menus and tried, unsuccessfully, to limit the size of sodas. Now the city is taking aim at a new edible adversary: sodium.

Under a plan to be presented by the de Blasio administration on Wednesday, many chain restaurants would have to post a warning label on the menu beside any dish that has more than 2,300 milligrams of sodium, the daily limit recommended by many nutritionists.

The amount is akin to a teaspoon of salt, and foods that contain it — like a half-rack of ribs at T.G.I. Fridays (2,420 milligrams), or the chicken fajitas at Applebee’s (4,800 milligrams) — would be denoted by a small icon of a saltshaker.

The measure, which requires approval by the Board of Health, could take effect as soon as December. It is the first foray by Mayor Bill de Blasio into the kind of high-profile public health policies championed by his predecessor, Michael R. Bloomberg.

“It’s quite difficult for consumers to understand which products might have too much sodium in them,” said Dr. Sonia Angell, a deputy commissioner at the city’s Health Department, who pointed to links between high sodium intake and a greater risk of heart disease and high blood pressure.

Attempts by the city to regulate New Yorkers’ eating habits have often been resisted by restaurant groups, which call such rules onerous and an infringement on consumer rights. Mr. de Blasio’s sodium proposal was no exception.

“Restaurants in New York City are already heavily regulated at every level,” said Melissa Fleischut, president of the New York State Restaurant Association. Pointing to various federal and local rules, she added, “The composition of menus may soon have more warning labels than food products.”

If passed, the proposal, which was reported by The Associated Press, would affect mainly restaurants with 15 establishments or more in New York City, along with some movie theaters and ballpark concession stands. Officials said about 10 percent of menu items would require labels.

Still, many fast-food staples would escape the labeling threshold, like a Whopper with cheese at Burger King (1,260 milligrams of sodium) or KFC’s chicken potpie (1,970 milligrams).

“It’s a rather conservative choice of benchmark,” said Michael Jacobson, executive director of the Center for Science in the Public Interest, a nutrition group. “It seems pretty generous to the restaurant industry: Up to a whole day’s worth of sodium, and you don’t have to put an icon on your menu,” Mr. Jacobson said. But, he added, “Hopefully it will guide people away from these kinds of meals.”

This is not the first time that a New York City mayor has taken on salty foods. Mr. Bloomberg introduced the National Salt Reduction Initiative to encourage chains to lower the amount of sodium in their products voluntarily.

By the end of this year, Mr. Bloomberg’s effort to print calorie counts on menus is going national: The Food and Drug Administration is to require calorie counts in national restaurant chains, movie theaters and pizza parlors.

Those rules could pose a legal wrinkle for the city’s sodium plan, since states and localities would be forbidden to add their own nutrition labels to places covered under federal rules. City officials said their plan would pass muster because the saltshaker functions as a “warning label,” not a nutritional one.

There are a few things that FoodFacts.com takes issue with – like someone saying that soon there will be more warning labels than food items listed on menus. Here’s a thought. Perhaps restaurants should commit to preparing and serving foods with livable sodium levels. Then they wouldn’t have to “litter” their menus with small salt shaker images. The health of consumers should be a significant concern for all kinds of restaurants – fast food, fast casual, and sit down establishments alike. Consumers are responsible for the popularity and profitability of all of them. You’d think they’d be more concerned about helping consumers stay healthy, and able and capable of patronizing their locations for years to come. Until they are, it’s probably a good idea to use those images of salt shakers on their menus (not just in New York City, but everyplace else as well) so we know what we’re eating.

http://www.nytimes.com/2015/06/10/nyregion/de-blasio-administration-wants-high-sodium-warnings-on-menus.html?_r=1

Ever wonder what the saltiest foods in America are?

ssaltWe know we eat too much sodium. Salt is in every processed food that’s in a box or a can or on a fast food menu. The only way we can really avoid consuming too much sodium is cooking fresh foods in our own kitchens. FoodFacts.com knows, though, that we’re all guilty (some of us less than others) of relying on convenience foods when we’re too busy to get ourselves in the kitchen.

Maybe we should start with the foods we should obviously avoid as we attempt to decrease the sodium in our diets. So what are the saltiest foods in America?

Pizza Hut Meat Lovers 9” Personal Pizza
No one should be eating this. The saltiest fast-food menu item in America right now is the Meat Lovers 9” Personal PANormous Pizza from Pizza Hut, with an insane 3,670 milligrams of sodium; that’s more than 1,000 milligrams more than the daily recommended allowance. Pizza is one of the saltiest foods around, so there really aren’t any low-sodium options at Pizza Hut, but we’d suggest sticking to a small portion of the 12” Medium Cheese Pan Pizza, which contains 530 milligrams per slice.

Subway Spicy Italian Sub
Not far behind Pizza Hut — Cured meats are loaded with sodium, and Subway’s Spicy Italian is loaded with them. Pepperoni, salami, and cheese are all included in this sandwich, and a footlong contains 2,980 milligrams of sodium. Choose a six-inch roast beef (660 milligrams) or a six-inch turkey breast (670 milligrams) sandwich instead.

Sonic Chili Cheese Tots
These didn’t sound like a great idea to begin with. Topping the daily recommended sodium allowance with one dish, Sonic’s large chili cheese tots is the saltiest item on their menu, with 2,760 milligrams of sodium (not to mention 59 grams of fat). If you must have chili and cheese on your tots, opt for a small, which contains 970 milligrams.

Taco Bell Smothered Beef Burrito
The Smothered Beef Burrito is the most sodium-heavy item on Taco Bell’s Menu, with 2,260 milligrams.

KFC Mashed Potato with Gravy Bowl
Out of all the individual items on KFC’s menu, it’s the Mashed Potato with Gravy Bowl that contains the most sodium, with 2,040 milligrams. The snack-size bowl, which contains just 790 milligrams is a better option.

These are just a few of the fast food options out there with sodium levels that are jaw dropping. There are certainly many more. It’s a good idea to do some research and take a look before you decide to indulge.

http://www.foxnews.com/leisure/2015/05/28/america-saltiest-fast-foods/

Too much processed packaged food contains too much sodium

KFC_Bandung_Supermall-300x199Just last week we learned that packaged processed foods account for the majority of grocery spending in America. We’re already aware that Americans consume too much sodium. So this new information shouldn’t be too surprising.

According to a recent study conducted by the US Center for Disease Control and Prevention (CDC) packaged and processed foods contain too much salt. Around 80 percent of the excessive salt intake is caused by the packaged grocery store food.

CDC stated that 77% of the excessive salt consumption was due to restaurant meals and other packaged foods that were all found to contain a very high amount of salt. They found that home cooked food had lesser amount of salt hence good for health.

“Americans consume an average of 3,500 milligrams (mg) of sodium each day (excluding salt added at the table). But the Dietary Guidelines for Americans, 2010, recommend limiting sodium to less than 2,300 mg a day. About six in 10 adults should further limit sodium to 1,500 mg a day,” states CDC in its official report.

“Although most of the regional differences found did not have a clear direction or contributor, some may relate to regional variations in the popularity of specific types of products within a food category,” CDC said.

“We looked at bread, cold cuts, pizza, poultry, soup, sandwiches, cheese, pasta-mixed dishes, meat-mixed dishes and savory snacks,” she said.

It may become a surprise for many people that bread is actually a high offender when it comes to salt but in fact most of the sodium people intake comes from bread.

“A lot of foods that people don’t think taste salty do actually have a lot of sodium in them. So, we recommend people just read those nutrition labels, make comparisons, try to choose lower sodium options, be sure to eat more fresh fruits, vegetables and meats and cook more at home because that way you have more control over the amount of sodium.”

FoodFacts.com wants to emphasize the idea that America’s salt problem isn’t a result of the salt in their salt shakers. It’s a result of the salt in the processed foods in our grocery stores. Shop carefully. Understand the differences in processed foods and if you can’t eliminate them completely from your diet, stay away from highly processed items. Shop for ingredients you need to prepare meals, not prepared meals. We can get sodium consumption under control with understanding, awareness and action. We’ll all be healthier for it.

http://www.theamericanregister.com/cdc-says-packaged-processed-food-contains-too-much-sodium/10491/

It’s not just about high blood pressure: the effects of salt on other organs

salt sprinkled on tableWe all know that salt can have negative health effects. We know that’s true, and yet, FoodFacts.com doesn’t see any decrease in the sales of processed foods and millions are still walking through the doors of major fast food chains every day.

You may think you’re one of the lucky ones who can eat all the salty snacks and convenience foods you want and still register low numbers on the blood pressure cuff. But, new research suggests you may not be so lucky after all.

A review paper co-authored by two faculty members in the University of Delaware College of Health Sciences and two physicians at Christiana Care Health System provides evidence that even in the absence of an increase in blood pressure, excess dietary sodium can adversely affect target organs, including the blood vessels, heart, kidneys and brain.

Authors of the paper, “Dietary Sodium and Health: More Than Just Blood Pressure,” include William Farquhar and David Edwards in UD’s Department of Kinesiology and Applied Physiology; William Weintraub, chief of cardiology at Christiana Care; and Claudine Jurkovitz, a nephrologist epidemiologist and senior scientist in the Value Institute Center for Outcomes Research at Christiana Care.

The paper was published in the Journal of the American College of Cardiology.

“Blood pressure responses to alterations in dietary sodium vary widely, which has led to the concept of ‘salt-sensitive’ blood pressure,” says Farquhar. “There are no standardized guidelines for classifying individuals as having salt-sensitive blood pressure, but if blood pressure increases during a period of high dietary sodium or decreases during a low-sodium period, the person is considered salt sensitive. If there’s no change in blood pressure with sodium restriction, an individual is considered salt resistant.”

However, the research cited in the paper points to evidence of adverse effects on multiple target organs and tissues, even for people who are salt resistant.

Potential effects on the arteries include reduced function of the endothelium, which is the inner lining of blood vessels. Endothelial cells mediate a number of processes, including coagulation, platelet adhesion and immune function. Elevated dietary sodium can also increase arterial stiffness.

Farquhar and Edwards have done previous work in this area, with one study showing that excess salt intake in humans impairs endothelium-dependent dilation and another demonstrating that dietary sodium loading impairs microvascular function. In both cases, the effects are independent of changes in blood pressure.

They review their work and the growing body of evidence to support a deleterious effect of dietary salt on vascular function independent of blood pressure in a recent invited paper in Current Opinion in Nephrology and Hypertension.

“High dietary sodium can also lead to left ventricular hypertrophy, or enlargement of the muscle tissue that makes up the wall of the heart’s main pumping chamber,” Edwards says. “As the walls of the chamber grow thicker, they become less compliant and eventually are unable to pump as forcefully as a healthy heart.”

Regarding the kidneys, evidence suggests that high sodium is associated with reduced renal function, a decline observed with only a minimal increase in blood pressure.

Finally, sodium may also affect the sympathetic nervous system, which activates what is often termed the fight-or-flight response.

“Chronically elevated dietary sodium may ‘sensitize’ sympathetic neurons in the brain, causing a greater response to a variety of stimuli, including skeletal muscle contraction,” Farquhar says. “Again, even if blood pressure isn’t increased, chronically increased sympathetic outflow may have harmful effects on target organs.”

Jurkovitz points out that studying the effects of salt restriction on clinical outcomes is not easy. Challenges include accurate assessment of intake, long-term maintenance on a defined salt regimen, and the need for large numbers of patients and extended follow-up to obtain enough outcomes for meaningful analysis.

However, she says, “A large body of evidence confirms the biological plausibility of the association between high sodium intake and increases in blood pressure and cardiovascular events.”

This evidence has resulted in the American Heart Association’s recommendation that we consume less than 1,500 mg of sodium a day.

Taking the salt shaker off the table is a good way to start, but it’s probably not enough, says Weintraub, whose work focuses on cardiology outcomes.

“Approximately 70 percent of the sodium in our diets comes from processed foods, including items that we don’t typically think of as salty such as breads and cereals,” he says. “Also, restaurant food typically contains more salt than dishes prepared at home, so eating out less can help reduce salt intake, especially if herbs and spices — instead of salt — are used to add flavor to home-cooked meals.”

But the authors acknowledge that shaking the salt habit won’t be easy, and it won’t happen overnight.

“Reducing sodium will take a coordinated effort involving organizations like the AHA, food producers and processors, restaurants, and public policy aimed at education,” Weintraub says.
FoodFacts.com thinks we should all remember this research the next time we reach for a processed food product or think to ourselves that our favorite bowl of soup from our favorite casual restaurant can’t be that bad. All of us need to be more conscious of our salt consumption and try our best to work towards a meaningful reduction of sodium in our diets.

http://www.medicalnewstoday.com/releases/290734.php

Our addictions to salt and sugar may start with baby food

baby-eatingFoodFacts.com has been advocating for better childhood nutrition for quite some time. We’ve watched as commercially prepared baby food extended to include commercially prepared toddler food. Snacks for babies and toddlers increasingly include packaged products from our grocery stores. It’s a tough situation for parents as their schedules become busier and busier. In a two-parent working household, these products save time, which is the most precious commodity for any busy family in 2015. But it may come with a high price.

A new study from the Centers for Disease Control and Prevention finds the majority of pre-packaged meals and snacks for toddlers in the US contain high levels of salt or sugar, which researchers say could be putting children’s health at risk.

Study leader Mary Cogswell, of the Division of Heart Disease and Stroke Prevention at the Centers for Disease Control and Prevention (CDC), and her team used a 2012 US nutrient database to analyze the sodium and sugar content of 1,074 commercial foods for infants and toddlers.

Within their analysis, they included pre-packaged dinners – such as macaroni cheese and mini hot dogs – snacks, fruits, vegetables, dry cereals, juices and desserts.

Their findings, published in the journal Pediatrics, revealed that 72% of the pre-packaged toddler meals assessed were high in sodium, containing an average of 361 milligrams (mg) per serving.

According to recommendations set by the Institute of Medicine (IOM), toddlers should consume no more than 210 mg of sodium per food serving, meaning that the pre-packaged toddler meals analyzed in this study contained sodium at levels almost 1.5 times higher.

IOM recommendations for school foods also state that children should consume no more than 35% of calories from sugar in each food portion.

However, the researchers found that dry fruit-based snacks included in the study contained an average of 60 g of sugar per portion, meaning around 66% of calories were coming from sugar. Sugar made up an average of 47% of calories among mixed grains and fruit and accounted for more than 35% of calories in dairy-based desserts.

At least one added sugar – including glucose, high-fructose corn syrup and dextrose – was found in around 32% of pre-packaged infant and toddler meals, as well as the majority of dry-based fruit snacks, cereal/breakfast bars and pastries, desserts and fruit juices.

While around 7 out of 10 meals for toddlers contained too much sodium, the researchers found most foods for infants were low in sodium – only two of the 657 infant foods contained sodium at levels higher than 140 mg per serving.

It is estimated that 79% of children aged 1-3 years in the US consume sodium at levels higher than the recommended 1,500 mg per day, which can increase the risk of high blood pressure – a risk factor for heart attackand stroke. Approximately 1 in 6 children in the US have high blood pressure.

In addition, a 2009 study from the American Heart Association found that the average child aged 1-3 years consumes around 12 teaspoons of sugar each day, while recommendations from the organization state that children this age should consume no more than 3-4 teaspoons of sugar each day.

As well as high blood pressure, excess sugar and salt intake can increase the risk of obesity. In the US, more than a third of children and adolescents are obese.

As such, Cogswell and her team say the high sodium or sugar content of infant and toddler foods assessed in their study are worrying:

“Commercial toddler foods and infant or toddler snacks, desserts and juice drinks are of potential concern due to sodium or sugar content. Pediatricians should advise parents to look carefully at labels when selecting commercial toddler foods and to limit salty snacks, sweet desserts and juice drinks.”

The researchers add that excess intake of foods high in sugar and salt early in life may cause children to develop a preference for such foods later in life, increasing their risk of obesity and related diseases. Limiting the intake of these foods for infants and toddlers, however, may reduce this risk.

So what are busy parents supposed to do? Great advice is given right here. Read labels as carefully as you can. Take note of sodium and sugar levels in the products you buy for your children. And whenever you have time, make food for your children in your own kitchen. Before baby and toddler food ever existed in the grocery store, parents did exactly that. And toddlers can and should be eating whatever you are in smaller amounts and smaller pieces. Let’s do our best to make sure that our kids grow up without demanding additional salt and sugar in their diets because they’ve been over-exposed from the time they were first introduced to foods. They’ll be happier and healthier in the long run!

http://www.medicalnewstoday.com/articles/288837.php

Panera Bread brings back the Steak & White Cheddar Panini

panera_horiz_logoWe know that Panera Bread has plenty of fans. There’s plenty of variety on the menu. The food is tasty. And people feel as though a meal from Panera is a better choice than a meal from McDonalds. The chain carries its own “health halo” — the food is fresher, it tastes like actual food and so Panera has been deemed a better option than average fast food.

In some ways fans are right — Panera Bread isn’t McDonald’s. But to be honest, it’s not that far away from it. And the reintroduction of the Steak & White Cheddar Panini proves the point.

Let’s take a look at the sandwich and find out what’s really going on in there.

The nutrition facts apply to a whole sandwich. Remember that at Panera, you can order a half sandwich as part of a combo with pasta, salad or soup. If you simply order the sandwich, though, it will come full size. Let’s get to those facts:

Calories:                     960
Fat:                             36 grams
Sodium:                     1860 mg.

Wow. That’s just too much of everything! After eating this sandwich, you’ve only got another 540 mg to consume for the rest of the day. And you’ll be spending 960 calories out of your average 2000 calorie a day diet on one sandwich.

Here are the ingredients:

French baguette (unbleached enriched wheat flour [flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, salt, natural base [calcium diphosphate, malted barley flour, dextrose, distilled monoglycerides, rye flour, sunflower lecithin, wheat flour, enzymes, ascorbic acid], yeast [yeast, sorbitan monostearate, ascorbic acid]), beef sirloin tip (beef sirloin, seasoning [spice, dehydrated garlic, sea salt, canola oil]), white cheddar cheese (pasteurized milk, cheese culture, salt, microbial enzymes), caramelized red onions (red onions, balsamic vinaigrette [water, soybean oil, sugar, balsamic vinegar, distilled vinegar, contains less than 2% of salt, spices, xanthan gum, dehydrated garlic, natural flavors]), horseradish sauce (soybean oil, water, prepared horseradish [horseradish, vinegar, salt], egg yolks, distilled vinegar, corn starch- modified, salt, sugar, xanthan gum, natural flavors including mustard oil).

So it’s not McDonald’s. The ingredient list is a far cry from the Big Mac. But there are still far too many items in the list — and we’re not fans of natural flavor. Especially when all those ingredients cost 960 calories and come with three quarters of our daily sodium.

We can think of better lunch options. And while we understand that many find Panera Bread to be a solution to the fast food dilemma, FoodFacts.com just can’t get on board.

https://www.panerabread.com/en-us/menu-categories/sandwiches-panini.html#steak-white-cheddar-panini

90% of children in the United States are eating too much salt!

?????????????????????????????????????More news about the over consumption of salt here in the United States … and it’s definitely not what we want to hear.

American kids are eating far too much salt, mostly from processed foods sold in stores, putting them at risk for high blood pressure and heart disease later in life, federal health officials said last week.

A report from the U.S. Centers for Disease Control and Prevention found that more than 90 percent of American children ages 6 to 18 consume too much sodium daily.

Those children eat an average of about 3,300 mg of sodium daily even before salt is added at the table, according to the CDC study based on national surveys in 2009 and 2010. That exceeds dietary guidelines calling for less than 2,300 mg per day.

The CDC noted that one in six young Americans already has elevated blood pressure – a condition closely linked to high sodium intake and obesity that can lead to heart attack and stroke.

The report found that 43 percent of the sodium came from 10 popular types of foods, including pizza, sandwiches like cheeseburgers, cold cuts and cured meats, pasta with sauce, cheese, salty snacks like potato chips, chicken nuggets and patties, tacos and burritos, bread and soup.

“Most sodium is from processed and restaurant food, not the salt shaker,” CDC Director Tom Frieden said in a statement. “Reducing sodium intake will help our children avoid tragic and expensive health problems.”

Dinner was the largest single source of sodium, accounting for nearly 40 percent of the daily intake, the study found.

The report said 65 percent of the sodium intake came from foods purchased in stores, with most of the sodium already in the products when purchased. Fast food restaurants including pizza places accounted for another 13 percent, the CDC said.

Meals offered at school accounted for 9 percent of total sodium consumption. Teenagers ate more sodium than younger children, according to the study that drew from interviews with more than 2,000 school-aged children.

The study found a need to reduce sodium “across multiple foods, venues and eating occasions,” the CDC researchers said. In particular, processed foods should have less sodium, the researchers said, citing efforts in Britain that reduced total sodium consumption
by 15 percent over seven years.

This new information is so concerning for future generations of Americans. FoodFacts.com wants to emphasize that this report echos the idea that the majority of sodium in our diets does not come from the salt shakers on our kitchen tables. Instead, sodium is coming from the processed foods on our grocery shelves, restaurants and fast food restaurants. Our kids are not strangers to any of those sources. And the list detailed here is pretty eye-opening. While we can’t confine our kids to our kitchens, we can commit to cooking more fresh, healthy foods in our homes and making them readily available to our children. Our kids’ healthy futures depend on it.

http://www.foxnews.com/health/2014/09/09/in-10-us-children-eat-too-much-salt-says-cdc/

Can high salt intake be related to the risk for multiple sclerosis?

World Multiple Sclerosis DaySalt. It seems like it’s always in the news. Too much is unhealthy. Too little might be unhealthy. The majority of our sodium intake is coming from the processed foods in our grocery stores, not from the salt shakers in our kitchens. Certain food products are just about guaranteed to contain more sodium than others. The list goes on. But no matter how the latest news is reported, a few basic ideas remain consistent. We need sodium in our diets to help our bodies function properly, but too much is unhealthy — and the majority of us are getting much too much. And much too much can result in things like high blood pressure and the buildup of fluid in people with congestive heart failure and kidney disease. But are there any other health problems that can be linked to our excessive salt habit?

A novel study has unveiled that there might be an association between salt consumption and multiple sclerosis (MS) risk.

Currently, multiple sclerosis is considered to be an autoimmune disease. Previous studies have indicated that salt may alter the autoimmune disease. Keeping that factor in mind, researchers carried out the study to know if salt has a direct effect on the course of the disease.

The study was of observational nature. For the study, participants with relapsing-remitting MS were recruited and were divided into two groups. The first group had 70 patients. For two years in the follow-up period, clinical, radiology and sodium intake data was gathered.

For a year after enrolment, blood and urine samples were taken. Researchers measured level of salt and creatinine, a marker of inflammatory activity, in urine samples. Other things measured were serum sodium and vitamin D levels, as low level of it has been linked with MS.

The second group had 52 volunteers. Urine samples were collected and were assessed as per the same procedure used in the first group. Researchers found that volunteers who had high salt intake were four times more like to have severe MS symptoms.

Researchers considered the factors like age, gender, disease duration, smoking status, vitamin D levels, body mass index and treatment. When comparison was done on individual basis, people having moderate or high salt were found to witness around three times more progression in the systems and four times more likely to experience exacerbating symptoms.
“Findings suggest further research into whether dietary salt reduction could ease MS symptoms or slow the progression of the disease might now be warranted”, affirmed researchers.

FoodFacts.com can’t help but mention the onslaught of research we’ve seen lately revealing new insights into our food and ingredient consumption. This particular study showing a link between sodium and the progression of of multiple sclerosis symptoms is eye-opening and very unexpected. As we learn more about the unfortunate effects of excessive sodium consumption, we are encouraged by the idea that the preparation of fresh foods, in our own kitchens contributes to our health and well being. Just another reason to avoid the processed foods that contain too many and too much of a long list of things that don’t contribute to our health.

http://newsmaine.net/20449-high-salt-intake-may-be-linked-increased-ms-disease-activity-study

When it comes to salt, too little may be just as bad as too much

iStock_000014891232SmallWe know that high levels of sodium in our food supply are a serious problem. As also know that most of the sodium we consume daily isn’t coming from the salt shakers on our kitchen tables. Instead sodium resides in the myriad of processed foods residing on our grocery store shelves. High salt intake is in the news often with reports of a variety of health problems that can result from a high-sodium diet. But now, it appears that too little daily sodium might be bad for us too.

If the body takes in too much salt, there is a higher risk of hypertension, kidney problems, heart failure, stroke, and heart attacks. In a study focused on the effects of salt on blood pressure, nutritionists found out that those with moderate salt intake did not benefit from lessening their salt consumption as much as those who have high salt intake did.

In another study that focused on heart disease and death, researchers concluded that those with extremely low salt diets are not necessarily healthier. In fact, they said that extremely low salt intake can lead to health hazards.

A third study, however, said that there is a connection between less salt intake and better health.

All three studies were published on the August 14 issue of the New England Journal of Medicine.

According to the American Heart Association (AHA), it is recommended that a person consume less than 1,500 mg of sodium per day, TIME reports. To have an idea, a teaspoon of salt has about 2,300 mg of sodium.

One of the things that all three studies have in common is that they all confirm that too much salt is indeed bad for the body.

New York Daily News reports that the average daily consumption of salt worldwide is about 7.5 to 15.0 grams, which translates to three to six grams of sodium. The number is well above the limit of 1.5 to 2.4 grams of sodium that is recommended by different organizations.

Dr. Andrew Mente of the McMaster University in Ontario and the chief author of the blood pressure study said:

“If people are eating a very high level of sodium and they reduce their intake, you get a large reduction in blood pressure. But if you’re eating moderate level of sodium—about what most North Americans eat—and you reduce it to a lower level, you’re not really getting much in return as far as blood pressure reduction is concerned.”

With the debate on salt still ongoing, one thing is for sure. The average salt intake worldwide is more than the recommended amount, and it should be changed. Dr. Dariush Mozaffarian of the Friedman School of Nutrition Science and Politcy at Tufts University said:

“The big picture is that high sodium is bad and should be reversed, and there’s just some controversy over how low you should go. Whether it should be 2 grams or 1.5 grams or 2.5 grams per day, that’s all theory. Right now it’s close to 4 grams per day. Let’s get it down below 3, and the we can argue how low it should go. But right now it’s clearly way too high.”

FoodFacts.com understands that the debate over the “perfect” amount of sodium we should consume daily may not yet be agreed upon by the experts. And while we understand the importance of that debate – especially in light of these new studies – we strongly believe and advocate for the preparation of fresh, whole foods at home in our own kitchens. The less we rely on processed products, the easier it will be for all of us to achieve a perfect balance of sodium in our daily diets.

http://www.inquisitr.com/1416601/salt-debate-too-little-salt-is-bad-too/#rQYF8IxstfDLzbU4.99