‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure
Abstract
:1. Introduction
2. Materials and Methods
2.1. Subjects
2.2. Ethical Considerations
2.3. Design and Conduct of Study
2.4. Production of Low-Salt and Usual-Salt Bread and Luncheon Meats with No Added Salt
2.5. Blood Pressure Measurements
2.6. Preparation of Biological Samples
2.7. Biochemical Analysis
2.7.1. Urinary Creatinine
2.7.2. Urinary Calcium, Sodium, and Potassium
2.7.3. Urinary N-Telopeptides of Type I Collagen
2.7.4. Serum C-Telopeptide of Type I Collagen
2.7.5. Serum Osteocalcin and Bone-Specific Alkaline Phosphatase
2.7.6. Serum 25-Hydroxyvitamin D
2.7.7. Serum Intact Parathyroid Hormone
2.7.8. Plasma Lipids
2.8. Sample Size Calculation
2.9. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Mean (Number) | SD | |
---|---|---|
Age (years) | 47.8 | 9.3 |
Men:women | (55:41) | - |
Height (m) | 1.71 | 0.10 |
Weight (kg) | 81.8 | 14.6 |
BMI (kg/m2) | 27.2 | 6.4 |
Systolic blood pressure (mmHg) | 138.5 | 10.4 |
Diastolic blood pressure (mmHg) | 86.5 | 8.8 |
Urinary sodium (mmol/day) | 108.3 | 45.7 |
Current smokers | (11) | - |
Dietary Period | Usual-Salt | Reduced-Salt | p-Value 1 | ||
---|---|---|---|---|---|
Blood pressure: | |||||
Systolic (mmHg) | 134.3 | 12.1 | 131.0 | 11.0 | <0.0001 |
Diastolic (mmHg) | 84.7 | 8.5 | 84.6 | 8.2 | 0.815 |
Urine 2: | |||||
Sodium (mmol/day) | 106.0 | 53.6 | 77.6 | 35.6 | <0.0001 |
Potassium (mmol/day) | 97.6 | 51.5 | 95.9 | 51.5 | 0.771 |
Calcium (mmol/day) | 4.36 | 2.35 | 4.10 | 2.52 | 0.183 |
NTx (nmol BCE/mmol creatinine) | 55.0 | 36.7 | 54.6 | 42.9 | 0.654 |
Serum 3: | |||||
25(OH)D (nmol/L) | 53.6 | 16.7 | 52.6 | 14.7 | 0.414 |
BAP (U/L) | 27.2 | 9.3 | 27.7 | 9.5 | 0.137 |
Osteocalcin (g/L) | 12.5 | 4.3 | 13.0 | 5.6 | 0.208 |
CTx (g/L) | 0.69 | 0.31 | 0.69 | 0.29 | 0.964 |
PTH (pg/mL) | 64.2 | 31.0 | 62.1 | 30.9 | 0.271 |
Dietary Period | Usual-Salt | Reduced-Salt | p-Value 1 | ||
---|---|---|---|---|---|
Plasma 2: | |||||
Total cholesterol (mg/dL) | 192.9 | 33.7 | 195.9 | 33.9 | 0.262 |
LDL cholesterol (mg/dL) | 119.3 | 29.6 | 122.0 | 30.3 | 0.266 |
HDL cholesterol (mg/dL) | 54.4 | 14.9 | 53.9 | 14.7 | 0.451 |
TAG (mg/dL) | 96.0 | 44.9 | 100.9 | 46.9 | 0.184 |
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Cashman, K.D.; Kenny, S.; Kerry, J.P.; Leenhardt, F.; Arendt, E.K. ‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure. Nutrients 2019, 11, 1725. https://doi.org/10.3390/nu11081725
Cashman KD, Kenny S, Kerry JP, Leenhardt F, Arendt EK. ‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure. Nutrients. 2019; 11(8):1725. https://doi.org/10.3390/nu11081725
Chicago/Turabian StyleCashman, Kevin D., Sorcha Kenny, Joseph P. Kerry, Fanny Leenhardt, and Elke K. Arendt. 2019. "‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure" Nutrients 11, no. 8: 1725. https://doi.org/10.3390/nu11081725