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... moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new cochrane review ... there is not yet enough evidence to show that reducing salt intake reduces the incidence of heart disease ... “intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months … [however] there was not enough information to understand the effect of these changes in salt intake on deaths or cardiovascular disease,” said the authors ... salt reduction taylor and colleagues noted that there is lots of evidence to suggest that reducing dietary salt intake reduces blood pressure ... “the relationship of salt intake to blood pressure is the basis for the belief that restriction in dietary sodium intake will prevent blood pressure related cardiovascular events,” they added ... as a result, current public health recommendations in many countries are to reduce salt intake by about half, to around five grams per day ... “intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months,” said taylor ... “what we wanted to see was whether this dietary change also reduced a person’s risk of dying or suffering from cardiovascular events,” he added ... taylor and his colleagues also noted that an earlier cochrane review of dietary advice, published in 2004, did not provide enough evidence to allow the researchers to draw conclusions about the effects of reducing salt intake on mortality or cardiovascular events

... many positive opinions, many more negative in the latest batch of efsa health claim missives probiotic claims continued to be rejected under the nutrition and health claims regulation (nhcr), but there were positive opinions including: dietary fibres and blood cholesterol; cereal fibre and bowel function; carbohydrate-electrolyte drinks and endurance performance; low sodium and blood pressure; dietary fibre and blood glucose; melatonin and sleep; very low calorie diets and body weight ... reduced dietary sodium intake helps maintain normal blood pressure ... sodium maintains normal muscle function but claim not approved because deficiencies leading to impaired muscle function in eu populations not demonstrated ... dietary intake of fats helps normal absorption of fat-soluble vitamins but claim not approved due to absence of fat deficiency in eu diets ... carbohydrate-electrolyte solutions enhance water absorption during exercise and maintain endurance performance (when drink contains 80-350kcal/l from carbohydrates, at least 75% of the energy from high-gi carbohydrates and 20-50mmol/l sodium) ... reduced lactose food content may help decrease gastro-intestinal discomfort caused by lactose intake in lactose intolerant individuals ... sodium alginate does not reduce post-prandial glycaemic responses without disproportionally increasing post prandial insulinaemic responses ... sodium phosphate does not increase endurance performance or capacity ... sodium bicarbonate does not help maintain normal blood pressure

... ” “therefore, we investigated the effect of low dietary sodium in models of depression and anxiety, on chronic mild stress (cms), and on acute unpredictable stressors,” said prof ... “the psychological dimensions of salt intake are only now being addressed experimentally, and the ramifications for its control, and for individuals vulnerable to depression or stress, require clarification,” he added ... study details leshem reported that dietary sodium intake of 0 ... 04 per cent (the equivalent of 3 grams per day salt intake in a 70 kg man) slightly reduces body weight, increases adrenal and heart weight, and increases mortality to 55 per cent in rats ... he added that, despite its minimal effect on growth, the sodium deficient diet “exacerbated measures of anxiety, specifically decreasing time, activity, and the ratio of activity ... ” the research findings showed that high salt intake may be an adaptive response for coping with adversity, finding that low dietary sodium induces anxiety in rats

... salt reduction excess dietary sodium intake has been linked to the development of hypertension, cardiovascular disease and other health problems ... because of this, reducing the sodium content in food products has become a major issue for the processed-food sector ... the authors noted that extensive research on low-salt food has been necessary, since sodium chloride has a number of technical functions in foods – including preservation, water and fat binding and an important role in flavour enhancement ... previous studies have shown that salt-associated odours can enhance saltiness in solutions containing a low level of sodium chloride

... reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research ... salt reduction processed foods provide approximately 80 per cent of dietary sodium ... people consuming westernised diets take in concentrations of sodium well in excess of recommended intakes, which according to lisa lucas and colleagues at deakin university: “is presumably driven by our liking of higher sodium concentrations ... ” excessive intake of dietary sodium has been strongly linked to hypertension, a risk factor for the development of cardiovascular disease (cvd) and stroke ... the authors said that there is also evidence suggesting that excess sodium intake is linked to gastric cancer, decreased bone density, and higher rates of obesity ... because the majority of sodium intake is via processed foods, many believe the most effective strategy to reduce sodium intake is to reduce the levels of sodium contained in processed foods ... study details the researchers reported no overall association between dietary sodium intake, liking of hash browns, and hash brown intake

... the research suggests there is a strong genetic correlation between blood pressure responses to high and low sodium intakes that could help to identify the genes that regulate blood pressure ... “our study found that blood pressure responses to cold pressor test might share the same genetic mechanisms of blood pressure responses to dietary sodium intake ... “in addition, blood pressure responses to low- and high-sodium intake might share the same genetic mechanism,” said lead author dr ... “[these] findings indicate that the same gene(s) may influence blood pressure responses to dietary low- and high-sodium intervention ... sodium intake low dietary intakes of sodium, in conjunction with high potassium intakes have been shown by several studies to be an effective approach in the prevention and treatment of hypertension ... however, blood pressure responses to dietary sodium and potassium intakes are known to vary among individuals ... such variation in sodium and potassium sensitivity may be partially determined by individual genetic predisposition, noted the authors ... a recent study also reported responses to the cold pressor test were significantly related to blood pressure responses to dietary sodium and potassium interventions ... however, whether these associations are because of genetic determinants or environmental factors is unclear, as genetic correlations between blood pressure responses to the cold pressor test and dietary sodium and potassium intake have not been studied ... the new study investigated genetic associations between blood pressure responses to dietary sodium and potassium intervention and to cold pressor test in a large family-based dietary feeding study

... however, these meals contain relatively high levels of salt and health agencies throughout the world are recommending a reduction in non-discretionary sodium from salt- and sodium-containing additives used in the manufacture of these meals ... “sodium, or salt, is essential for life processes and is quite simply something we cannot live without! however, a substantial body of evidence now exists to suggest that high dietary sodium intake is a key factor in the rise in blood pressure with age in industrialised countries such as ireland,” explains dr nigel brunton, teagasc food research ashtown ... a recent survey of salt levels in ready meals conducted by teagasc food research ashtown revealed that the average irish ready meal contained 71 per cent of the recommended dietary allowance (rda) for salt

... seventy-nine percent of consumers are unaware of the recommended daily intake for sodium and 65 percent have concerns about sodium intake, according to a new study from recent healthfocus® international (hfi) ... according to the study, 29 percent of shoppers look for the sodium content consistently in each individual food they eat ... fifty-five percent reduce salt at the table when, in reality, it is only a small contributor to actual dietary sodium intake ... sodium concerns are lowest when consumers cook from scratch at home, which allows them to better monitor their sodium intake by reading nutritional labels and controlling the amount of salt they add while preparing food ... consumers correctly identify processed packaged foods and fast food restaurants as the two big contributors to sodium intake ... most shoppers say that they are interested in purchasing lower sodium products ... when presented with a list of 10 potential sodium claims such as “low sodium,” “sodium free” and “reduced salt,” there was little difference between the levels of interest in each claim ... ” consumers clearly want to be assured that lower sodium does not mean less taste

... public policy to reduce salt intake has clear health benefits, despite claims that intake is physiologically determined and cannot be controlled by policy, says a uk expert ... a new study published in the clinical journal of the american society of nephrology (cjasn) questions the scientific logic and feasibility of the decades-long effort to limit salt intake, claiming that such policies have not reduced salt intakes because sodium appetite is controlled by the brain ... evaluation of 24-hour urinary sodium excretion, the standard measure of daily sodium intake, in 19,151 individuals collected in 62 previously published surveys from 33 countries worldwide revealed that daily sodium intake across a wide range of ‘food environments’ was in the "relatively narrow range" 2,700 to 4,900 mg, leading the authors to conclude that salt appetite is physiologically controlled, despite measures in some countries to curb intake ... “it is unrealistic to attempt to regulate america's sodium consumption through public policy when it appears that our bodies naturally dictate how much sodium we consume to maintain a physiologically set normal range,” said lead author david mccarron, md, from the university of california, davis ... in countries like the uk, ireland and the usa, over 80 per cent of salt intake comes from processed food, and people therefore do not realize they are consuming it ... the study, published in the american heart association’s hypertension journal found that reducing salt intake from 9 ... the uk’s policy has been “most successful” said macgregor, with 2008 statistics showing that salt intake in the uk since the introduction of the fsa’s targets in 2004 has been reduced by one gram ... indeed, a spokesperson for the fsa told foodnavigator: "the article states that uk survey data shows no change in sodium intakes over 25 years ... “frankly, [mccarron’s] article contains no evidence that reducing salt intake is not beneficial,” said macgregor

... replacing sodium chloride with potassium chloride does not affect the sensory quality, or shelf-life of fish fillets, says new research ... writing in the international journal of food science and technology , korean researchers report that potassium chloride can partially replace sodium chloride in mackerel fish fillets, with ascorbic acid (vitamin c) added to ensure antioxidant preservation ... fish formulation hwang and his co-workers formulated fish fillets using different ratios of sodium chloride (nacl) to potassium chloride (kcl), including 2:0, 1 ... according to results from sensory quality tests, the optimal reduction of sodium chloride, while simultaneously maintaining the sensory qualities, was observed for 50 per cent replacement with potassium chloride ... salt reduction earlier this year, scientists from harvard medical school reported in the archives of internal medicine that higher sodium and lower potassium intakes may increase the risk of heart disease by 24 per cent ... the trials of hypertension prevention (tohp) i and ii – looked at the effects of sodium reduction and other interventions on the risk of cardiovascular disease (cvd) ... researchers, led by nancy cook from harvard medical school, found that increasing levels of sodium in the urine increased the risk of cvd ... “the totality of evidence suggests that lowering dietary sodium intake, while increasing potassium consumption, at the population level might reduce the incidence of cvd,” wrote cook