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Low dietary sodium potentially mediates COVID-19 prevention associated with whole food plant-based diets
This article presents evidence that low dietary sodium potentially mediates the association of plant-based diets with COVID-19 prevention. Processed meats and poultry injected with sodium chloride contribute considerable amounts of dietary sodium in the Western diet, and the avoidance or reduction of these and other processed foods in whole food plant-based diets could help lower overall dietary sodium intake. Moreover, high amounts of potassium in plant-based diets increase urinary sodium excretion, and preagricultural diets high in plant-based foods were estimated to contain much lower ratios of dietary sodium to potassi...
Source: The British Journal of Nutrition - August 1, 2022 Category: Nutrition Authors: Ronald B Brown Source Type: research

Temporal trend analysis of stroke and salt intake: a 15-year population-based study
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Source: Nutritional Neuroscience - September 12, 2019 Category: Nutrition Authors: Shahram Arsang-Jang Marjan Mansourian Noushin Mohammadifard Alireza Khosravi Shahram Oveis-Gharan Fatemeh Nouri Nizal Sarrafzadegan Source Type: research

Taste perception and diet in people of Chinese ancestry.
CONCLUSIONS: There was a salty-sour confusion among Singaporean Chinese unlike the bitter-sour confusion reported for Caucasians. Most sodium came from sauces and was added during food preparation. In programs to address sodium: potassium ratio excess among Chinese prone to hypertension and stroke, sour as well as salty taste may need to be considered. PMID: 29384339 [PubMed - in process]
Source: Asia Pacific Journal of Clinical Nutrition - February 2, 2018 Category: Nutrition Authors: Leong CS, Forde CG, Tey SL, Henry CJ Tags: Asia Pac J Clin Nutr Source Type: research

Salt substitution is a promising but unproven intervention for stroke management Editorials
Source: American Journal of Clinical Nutrition - November 1, 2017 Category: Nutrition Authors: Neal, B., Wu, J. H. Tags: Editorials Source Type: research

Intake of potassium- and magnesium-enriched salt improves functional outcome after stroke: a randomized, multicenter, double-blind controlled trial Vitamins, minerals, and phytochemicals
Conclusions: This study suggests that providing the DRI amount of magnesium and potassium together long term is beneficial for stroke patient recovery from neurologic deficits. This trial was registered at clinicaltrials.gov as NCT02910427.
Source: American Journal of Clinical Nutrition - November 1, 2017 Category: Nutrition Authors: Pan, W.-H., Lai, Y.-H., Yeh, W.-T., Chen, J.-R., Jeng, J.-S., Bai, C.-H., Lin, R.-T., Lee, T.-H., Chang, K.-C., Lin, H.-J., Hsiao, C.-F., Chern, C.-M., Lien, L.-M., Liu, C.-H., Chen, W.-H., Chang, A. Tags: Research Need: Role of Nutrition in Medical Management Vitamins, minerals, and phytochemicals Source Type: research

Salt substitution is a promising but unproven intervention for stroke management.
PMID: 29046303 [PubMed - as supplied by publisher]
Source: The American Journal of Clinical Nutrition - October 18, 2017 Category: Nutrition Authors: Neal B, Wu JH Tags: Am J Clin Nutr Source Type: research

Intake of potassium- and magnesium-enriched salt improves functional outcome after stroke: a randomized, multicenter, double-blind controlled trial.
Conclusions: This study suggests that providing the DRI amount of magnesium and potassium together long term is beneficial for stroke patient recovery from neurologic deficits. This trial was registered at clinicaltrials.gov as NCT02910427. PMID: 28877896 [PubMed - as supplied by publisher]
Source: The American Journal of Clinical Nutrition - September 6, 2017 Category: Nutrition Authors: Pan WH, Lai YH, Yeh WT, Chen JR, Jeng JS, Bai CH, Lin RT, Lee TH, Chang KC, Lin HJ, Hsiao CF, Chern CM, Lien LM, Liu CH, Chen WH, Chang A Tags: Am J Clin Nutr Source Type: research

Salt (sodium chloride) content of retail samples of Nigerian white bread: implications for the daily salt intake of normotensive and hypertensive adults
ConclusionsThe consumption of some brands of bread by normotensive and hypertensive adults puts them at great risk of exceeding their recommended daily allowance for salt. Thus, there is an urgent need to regulate the amount of salt added to bread. In the interim, compelling bakers to declare the salt content of their products on the packaging could help consumers, especially hypertensive adults, avoid brands with a high salt content.
Source: Journal of Human Nutrition and Dietetics - February 1, 2013 Category: Nutrition Authors: B. C. Nwanguma, C. H. Okorie Tags: Research Paper Source Type: research