Search Results (161)

Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt technologies while maintaining product quality has become a research focus. Alkaline amino acids regulate protein conformation and intermolecular interactions through charge shielding, hydrogen bond topology, metal chelation, and hydration to compensate for the defects of solubility, gelation, and emulsification stability in the low-salt system. This article systematically reviews the mechanisms and applications of alkaline amino acids in reducing salt and maintaining quality in surimi. Research indicates that alkaline amino acids regulate the conformational changes of myofibrillar proteins through electrostatic shielding, hydrogen bond topology construction, and metal chelation, significantly improving gel strength, water retention, and emulsion stability in low-salt systems, with the results comparable to those in high-salt systems. Future research should optimize addition strategies using computational simulations technologies and establish a quality and safety evaluation system to promote industrial application. This review provides a theoretical basis for the green processing and functional enhancement of surimi products, which could have significant academic and industrial value. Full article

Background/Objectives: High sodium consumption increases the risk of hypertension and cardiovascular disease. Although food remains the primary source of intake, elevated sodium levels in drinking water can further contribute to excessive intake, particularly in populations already exceeding recommendations. This review examines the extent to which national drinking water standards account for sodium-related health risks and aims to inform discussion on the need for enforceable, health-based sodium limits. Methods: National standards for unbottled drinking water in 197 countries were searched for using the WHO 2021 review of drinking water guidelines, the FAOLEX database, and targeted internet and AI searches. For each country, data were extracted for the document name, year, regulatory body, regulation type, sodium limit (if stated), and rationale. Socio-geographic data were sourced from World Bank Open Data. A descriptive analysis was conducted using Microsoft Excel. Results: Standards were identified for 164 countries. Of these, 20% (n = 32), representing 30% of the global population, had no sodium limit. Among the 132 countries with a sodium limit, 92% (n = 121) adopted the WHO’s palatability-based guideline of 200 mg/L. Upper limits ranged from 50 to 400 mg/L. Only twelve countries (9%) cited health as a rationale. Three countries—Australia, Canada, and the United States—provided a separate recommendation for at-risk populations to consume water with sodium levels below 20 mg/L. Conclusions: Globally, drinking water standards give inadequate attention to sodium’s health risks. Most either lack sodium limits or rely on palatability thresholds that are too high to protect health. Updating national and international standards to reflect current evidence is essential to support sodium reduction efforts. Health-based sodium limits would empower communities to better advocate for safe water. Amid rising water salinity, such reforms must be part of a broader global strategy to ensure universal and equitable access to safe, affordable drinking water as a basic human right. Full article

During the processing of marinated braised beef, excessive sodium intake is likely to occur, which can lead to various health issues. Exogenous L-lysine (L-Lys), as an essential amino acid for the human body, has the capability to enhance the quality of low-sodium meat products. This study aimed to investigate the effects of exogenous L-Lys on the quality of low-sodium plain boiled beef and marinated braised beef, as well as its underlying mechanisms of action. Among them, the substitution rate of KCl was 60%. This study was conducted with three batches of experiments, each batch serving as an independent parallel. For low-sodium plain boiled beef, the optimal addition level of L-Lys was screened out through the research on the effects on meat quality indicators, water distribution, microstructure, and sensory evaluation. For the quality of low-sodium plain boiled beef, in terms of microstructure, the addition of L-Lys reduced muscle fiber breakage and voids, thereby improving its microstructural characteristics. Combined with quantitative descriptive analysis (QDA), the optimal level of additional L-Lys was subsequently determined to be 0.6%. It was further processed into marinated braised beef in soy sauce, and a comparative analysis was conducted with low-sodium marinated braised beef in soy sauce without L-Lys addition for shear force, meat color, thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) during the storage periods of 0, 3, 6, 9, and 12 d. The results show that the redness (a*) value significantly increased within 0–12 d (p < 0.05), leading to a more stable meat color. Moreover, the addition of L-Lys significantly reduced the shear force and thiobarbituric acid reactive species (TBARS) values in the marinated braised beef (p < 0.05), thereby optimizing the tenderness of the marinated braised beef and inhibiting lipid oxidation. Although the total viable count (TVC) of the L-Lys group was higher than that of conventional low-sodium marinated braised beef in soy sauce from 9 to 12 d, both groups of products had undergone spoilage by day 12; therefore, the addition of L-Lys had no effect on the shelf life of the products. Comprehensive analysis suggested that the addition of exogenous L-Lys could optimize beef quality by enhancing hydration, improving muscle structural properties, and exerting antioxidant synergistic effects. Full article

Background/Objectives: Potomania and beer potomania are rare but important causes of dilutional hyponatremia, resulting from excessive fluid intake combined with low solute consumption. This systematic review aimed to identify and describe the clinical presentations, underlying causes, complications, and management approaches in published case reports of these conditions. Methods: A systematic search was conducted in PubMed, Embase, Web of Science, and Scopus. Inclusion criteria were case reports and letters to the editor with confirmed diagnoses of potomania or beer potomania. The Joanna Briggs Institute (JBI) checklist was used to evaluate study quality. The SPIDER framework guided the selection process. A qualitative, narrative synthesis was performed. Results: Forty-four cases were included. Hyponatremia was the most frequent finding, commonly accompanied by neurological symptoms such as confusion and seizures. Beer potomania was more prevalent among male patients and associated with alcohol consumption and poor nutrition. Potomania was linked to restrictive diets, psychiatric disorders, or excessive intake of various non-alcoholic fluids. Management typically involved fluid restriction, correction of electrolytes, nutritional support, and psychiatric care. Five cases developed osmotic demyelination syndrome due to rapid sodium correction. Conclusions: Increased clinical awareness of potomania and beer potomania is essential to prevent severe outcomes. Early identification, individualized management, and cautious correction of serum sodium are crucial. Despite the limitations of case report evidence, this review provides meaningful insights into diagnosis and treatment. Full article

Background: Excessive sodium consumption is a major contributor to hypertension and cardiovascular disease (CVD), yet most nutrition surveillance systems focus primarily on average intake measurements, neglecting patterns of extreme sodium consumption. Public health strategies need to consider how high sodium intake patterns evolve across the entire population over time. Objective: The study analyzed sodium consumption patterns across US populations through NHANES data from 2003 to 2018 while focusing on percentiles and extreme consumption levels. The study evaluated the accelerations and decelerations of sodium consumption while analyzing its trends in vulnerable groups (people with self-reported hypertension, CVD, heart attack, and stroke) along with chronological time and age changes. Methods: The analysis of NHANES data involved 60,663 participants between ages 5–80 years from eight survey cycles (2003–2018). The research used non-linear Gaussian regression to model sodium intake (mg/day) with age and the NHANES cycle treated as continuous predictor variables. We classified intake curves into four main intake patterns, increase with acceleration (IA), increase with deceleration (ID), decrease with acceleration (DA), and decrease with deceleration (DD), and estimated turning points to reflect critical risk periods in 16 selected subgroups defined by age, sex, and self-reported health conditions. We also examined temporal trends in intake extremes through individual-level and population-level data. Results: In most adult subgroups, we observed a non-linear pattern over time, indicating that sodium intake initially increased and then plateaued or declined around the turning point of ~20–30 years. Only girls demonstrated a steady decline in sodium intake over time, while in boys, we detected an alarming accelerating increase. The intake at upper percentiles remained extremely high: approximately 10% of the population consumed more than 5000 mg of sodium per day, which is more than twice the recommended limit of 2300 mg/day. Participants with CVD, heart attack, and stroke had a lower average intake than those without, but intake remained above recommended levels. Conclusions: From 2003 to 2018, sodium intake in the U.S. showed no signs of meaningful decline, especially at the upper extreme. These findings suggest that current efforts are insufficient to meet the WHO’s global target of a 30% sodium reduction by 2030. Full article

Background/Objectives: Poor diet is a leading modifiable cause of chronic disease in the US. In addition to targeting nutrients of concern (saturated fat, added sugars, and sodium), nutrients with both inadequate intakes and associations with major health outcomes require identification. We aimed to identify priority nutrients to address both malnutrition and diet-related disease in the US population. Methods: An established method for identifying priority nutrients across multiple demographic groups was adapted for the US population. This method evaluates and scores nutrients consumed at insufficient or excessive levels, with proposed revised requirements, and shows associations with established health priorities, based on the degree of deviation from recommendations and the number of linked health priorities. Priority nutrients were defined as those scoring in the top 25%. For each priority nutrient, a comparison of intake levels against the Dietary Reference Intake (DRI) was conducted. Results: There were 21 of 24 nutrients with consumption below recommended levels in at least one demographic group. Certain nutrients, such as dietary fiber, vitamin D, and choline, exhibited particularly high inadequacy rates, exceeding 90% throughout different life stages. The highest priority nutrients included vitamin D, vitamin E, calcium, magnesium, and dietary fiber, with vitamin D, omega-3 fatty acids, zinc, folate, and potassium showing priority for specific demographic groups. Comparing current intake levels with those known to benefit health priorities indicated that higher intakes of vitamin D, vitamin E, and calcium could be beneficial. Conclusions: Ten essential nutrients play a role in the prevention of diet-related disease, yet are consumed inadequately across the US population, suggesting that the prioritization of these nutrients can help to address the burden of chronic disease. Priority nutrients should be considered in diet and nutrition policies and guidelines. Full article

Sodium consumption is a well-established risk factor for the development of hypertension. Nevertheless, current recommendations for reducing dietary sodium intake are challenging to implement. Consequently, alternative approaches that would reduce the harmful health effects of excessive sodium consumption on blood pressure are highly desirable. The scientific evidence suggests that dietary fibre intake and human intestinal microbiota may affect blood pressure regulation, potentially through interactions with sodium. This narrative review aims to explore the complex interactions between microbiota, fibre, and the fate of sodium in the human body, as well as the implications of these interactions in the prevention and treatment of hypertension. The relevant literature, published up to March 2025, was searched across databases including Google, Google Scholar, PubMed, and Web of Science. A total of 160 most relevant references were included. Gathered evidence suggests that while dietary fibre may reduce sodium uptake into the bloodstream by binding sodium ions and bile salts, microbiota may also contribute to lowering sodium bioavailability thanks to multiple metabolites with anti-inflammatory and intestinal sodium transporter-modulating properties. Despite these promising findings, further work is needed to allow the translation of these insights into effective therapeutic approaches, particularly for salt-sensitive, hypertensive individuals. Full article

Salt as sodium chloride is an essential mineral present in food which is involved in physiological functions such as nutrient intestinal absorption, nerve conduction, and muscle contraction. It plays a critical role in food flavoring and ingestive behavior, serving as the basis of one of the five basic tastes. However, excessive salt intake is widely recognized as a risk factor for lifestyle-related diseases, such as hypertension, making salt reduction a key strategy in terms of public health. In that overall context, the aim of this review is to recapitulate the various approaches for salt intake reduction which have been implemented, with a focus on the use of L-glutamate in umami as a sodium substitute. Umami substances, like salt, are one of the five basic tastes and have the potential to enhance the flavor of food while simultaneously reducing salt intake. Several clinical trials have shown that L-glutamate can compensate for the reduction in saltiness while improving the overall palatability of food. This characteristic makes umami substances a valuable element in the context of salt reduction. By incorporating L-glutamate into the diet, it becomes possible to maintain a balanced nutritional intake while reducing salt, making it an effective approach toward a healthier diet. At the same time, L-glutamate-induced salt intake reduction potentially alleviates stress-related indicators associated with salt reduction. Thus, the strategic use of L-glutamate as compound involved in umami taste can help compensate for changes in taste perception due to salt reduction, enabling individuals to maintain meal satisfaction while transitioning to healthier dietary habits with lower salt. Full article

This study aimed to investigate diet quality in a population of male competitive athletes by comparing their total energy and macro- and micronutrients intake assessed by a food frequency questionnaire (FFQ) to current nutritional recommendations for this specific population. An additional goal was to assess athletes’ sodium-to-potassium (Na-to-K) ratio. This cross-sectional study involved 31 healthy competitive male athletes. Subjects’ body mass index, body composition, arterial blood pressure, as well as red blood count (RBC) and serum lipid profile measurements showed that all subjects were lean and normotensive and had normal RBC and serum lipid levels. All subjects completed a cross-culturally adapted, translated, and validated EPIC–Norfolk FFQ. The total energy intake reported in the FFQ was below the recommended values; however, 71% of subjects were classified as low energy reporters (LERs). Energy intake from proteins was within and from carbohydrates was below the recommended interval, while the total energy intake from fats (and also saturated fatty acids) exceeded the recommendations. Suboptimal intakes of vitamin D and folate were observed, indicating the necessity for monitoring (and supplementing) in this population. High Na intake, which despite adequate K intake resulted in a higher Na-to-K ratio, highlighted concerns over excessive salt consumption, but also accentuated the need for monitoring sodium (and potassium) intake in competitive athletes with consideration for sweat-related losses. Full article

Background: Interdialytic weight gain (IDWG), defined as the accumulation of salt and water intake between dialysis sessions, is a critical parameter of fluid management and a marker of adherence to dietary and fluid restrictions in hemodialysis patients. Excessive IDWG has been strongly associated with increased cardiovascular risk, including left ventricular hypertrophy, cardiac dysfunction, and cerebrovascular complications. Additionally, it necessitates more aggressive ultrafiltration, potentially compromising hemodynamic stability, impairing quality of life, and escalating healthcare costs. Despite international guidelines recommending an IDWG target of <4–4.5% of body weight, many patients struggle to achieve this due to barriers in adhering to dietary and fluid restrictions. This review explores the current state-of-the-art strategies to mitigate IDWG and evaluates emerging diagnostic and therapeutic perspectives to improve fluid management in dialysis patients. Methods: A literature search was conducted in PubMed/MEDLINE, Scopus, and Web of Science to identify studies on IDWG in hemodialysis. Keywords and MeSH terms were used to retrieve peer-reviewed articles, observational studies, RCTs, meta-analyses, and systematic reviews. Non-English articles, case reports, and conference abstracts were excluded. Study selection followed PRISMA guidelines, with independent screening of titles, abstracts, and full texts. Data extraction focused on IDWG definitions, risk factors, clinical outcomes, and management strategies. Due to study heterogeneity, a narrative synthesis was performed. Relevant data were synthesized thematically to evaluate both established strategies and emerging perspectives. Results: The current literature identifies three principal strategies for IDWG control: cognitive–behavioral interventions, dietary sodium restriction, and dialysis prescription adjustments. While educational programs and behavioral counseling improve adherence, their long-term effectiveness remains constrained by patient compliance and logistical challenges. Similarly, low-sodium diets, despite reducing thirst, face barriers to adherence and potential nutritional concerns. Adjustments in dialysate sodium concentration have yielded conflicting results, with concerns regarding hemodynamic instability and intradialytic hypotension. Given these limitations, alternative approaches are emerging. Thirst modulation strategies, including chewing gum to stimulate salivation and acupuncture for autonomic regulation, offer potential benefits in reducing excessive fluid intake. Additionally, technological innovations, such as mobile applications and telemonitoring, enhance self-management by providing real-time feedback on fluid intake. Biofeedback-driven dialysis systems enable dynamic ultrafiltration adjustments, improving fluid removal efficiency while minimizing hemodynamic instability. Artificial intelligence (AI) is advancing predictive analytics by integrating wearable bioimpedance sensors and dialysis data to anticipate fluid overload and refine individualized dialysis prescriptions, driving precision-based volume management. Finally, optimizing dialysis frequency and duration has shown promise in achieving better fluid balance and cardiovascular stability, suggesting that a personalized, multimodal approach is essential for effective IDWG management. Conclusions: Despite decades of research, IDWG remains a persistent challenge in hemodialysis, requiring a multifaceted, patient-centered approach. While traditional interventions provide partial solutions, integrating thirst modulation strategies, real-time monitoring, biofeedback dialysis adjustments, and AI-driven predictive tools represent the next frontier in fluid management. Future research should focus on long-term feasibility, patient adherence, and clinical efficacy, ensuring these innovations translate into tangible improvements in quality of life and cardiovascular health for dialysis patients. Full article

Background/Objectives: Patients with psoriasis exhibit endothelial dysfunction (EDy), which increases their cardiovascular risk. Excessive salt intake impairs endothelium-dependent vascular reactivity. However, research on EDy in psoriasis has focused primarily on larger vessels, leaving skin microcirculation unexplored. This study aimed to investigate the effects of a low-salt diet (LS diet, ~3.75 g/day) on microvascular reactivity in patients with chronic plaque psoriasis. Methods: Laser Doppler flowmetry was used to assess skin microcirculation blood flow in response to vascular occlusion (postocclusive reactive hyperemia, PORH), acetylcholine (acetylcholine-induced dilation, AChID), sodium nitroprusside (SNP-induced dilation, SNPID), and local heating (local thermal hyperemia, LTH). Blood and 24 h urine samples were collected for biochemical and inflammatory parameters and dietary adherence monitoring. Results: The results showed significant reductions in systolic (p = 0.021) and mean arterial blood pressure (p = 0.007) after the LS diet. AChID increased by 16% (p = 0.029) regardless of blood pressure changes, especially in normolipemic, normotensive patients without excess visceral fat. Importantly, significant sex differences were observed, with significant improvement in endothelial function observed only in women (p = 0.031 vs. p = 0.477). PORH did not change significantly; however, a Fourier transformation analysis revealed that the endothelial component of the PORH was significantly improved following the LS diet protocol. The duration of psoriasis negatively correlated with changes in AChID (R = −0.46, p = 0.036) and LTH (R = −0.45, p = 0.041) after the LS diet, indicating that prolonged low-grade inflammation reduced endothelial function reversibility. Additionally, lower triglyceride, uric acid, and BMI levels were significant predictors of better endothelial function improvement following the LS diet. Conclusions: This study supports the beneficial effect of the early introduction of an LS diet in the treatment protocols for patients with psoriasis. Full article

Gel-based meat products have appealing market potential due to their unique texture, elasticity, and tender taste. Sodium chloride (NaCl) is commonly used in these products to enhance flavor, improve texture, ensure food safety, and extend shelf life. However, excessive long-term NaCl intake is connected with health issues such as hypertension and cardiovascular diseases, raising concerns about its impact on human health. As a result, the reduction of NaCl in these products, while maintaining their flavor and texture, has become a key area in the food industry. Salt reduction strategies often compromise product quality, limiting the search for substitutes. Consequently, there is growing interest in developing new salt substitutes. Recently, basic amino acids (BAA) have emerged as a viable alternative to NaCl in low-salt gel-based meat products. Studies have shown that BAAs not only enhance the solubility, gelation, and emulsification properties of salt-soluble proteins but also reduce protein and lipid oxidation in low-salt conditions, improving sensory characteristics and texture. When combined with chloride salts, BAAs can further lower salt content while improving the quality of the products. In addition, adding modern processing techniques (such as ultrasound, pulsed electric fields) has indicated positive effects on the taste and texture of low-salt meat products. Future studies should deploy advanced tools to dissect the micro-/macro-level impacts of BAAs on low-salt gel products. Furthermore, integrating modern food processing and information technologies could lead to the development of personalized, intelligent low-salt meat products that satisfy consumer demands for both health and taste. Full article

Excessive dietary sodium intake is a major risk factor for hypertension, prompting interest in potassium chloride (KCl) as a sodium chloride (NaCl) alternative. While KCl preserves saltiness, its neural processing compared to NaCl remains underexplored. This study investigates the neural correlates of taste perception for NaCl, KCl, and their mixture using gustatory event-related potentials (ERPs) in a sample of 28 healthy young adults. Participants rated the intensity, saltiness, and pleasantness of the stimuli, which were matched for iso-intensity and iso-pleasantness. High-density EEG data revealed distinct microstate patterns associated with each condition, particularly in the later stages of processing, which align with the endogenous phases of taste perception. Source localization identified the insula and opercular regions as primary sites for gustatory processing, with specific differences in activation patterns between NaCl and KCl. These findings suggest that while KCl elicits comparable behavioral responses to NaCl, its neural representation involves unique processes that may reflect its distinct chemical properties. This study advances our understanding of the neural dynamics of salt taste perception, providing insights into the potential use of KCl as a potentially healthier alternative in dietary interventions. Full article

Exercise-associated hyponatremia (EAH) is commonly observed in endurance athletes, where prolonged physical exertion combined with being unaware of personal hydration needs can lead to excessive water consumption or inadequate sodium intake. Marching band (MB) is an emerging setting for sports medicine professionals. However, there is little research on non-musculoskeletal illnesses among these performing artists. This study is part of a larger cross-sectional study and seeks to examine whether MB artists have previously experienced EAH and the presence of known EAH risk factors (e.g., pre-existing medical conditions, medication use, nutritional behaviors). Active collegiate MB members (n = 1207; mean age = 19.6 ± 1.3 years) completed an online survey that characterized demographics, medical history, and nutrition behaviors. Statistical analyses included descriptives (mean, standard deviation) and frequencies for all data. Binomial logistic regressions analyzed the relationship and determined the odds ratio (OR) between previous EAH and EAH risk factors. Participants were from 23 different states, predominately White (82.9%), female (56.7%), and at NCAA Division I institutions (92%). A total of 74 (6.1%) participants reported previously experiencing EAH, 32 (43.2%) within the past year. Previous EAH occurrence was greatest among individuals who had kidney conditions (χ²(1) = 5.920, R² = 0.013, OR = 15.708, p = 0.015); mood/neurological conditions (χ²(1) = 7.508, R² = 0.017, OR = 2.154, p = 0.006), particularly anxiety (χ²(1) = 7.651, R² = 0.017, OR = 3.590, p = 0.006); used mental health medications (χ²(1) = 7.512, R² = 0.017, OR = 2.220, p = 0.006), particularly selective serotonin reuptake inhibitors (χ²(1) = 13.502, R² = 0.030, OR = 3.297, p < 0.001); and who dieted (χ²(1) = 6.121, R² = 0.014, OR = 1.913, p = 0.013) or perceived they had an eating disorder (χ²(1) = 9.502, R² = 0.021, OR = 2.729, p = 0.002). Healthcare providers should be aware that MB artists may have pre-existing medication conditions, use medication, and have inadequate nutrition. Targeted hydration and nutritional education for MB artists is essential for effective prevention and early EAH recognition, improving health and performance for MB artists within demanding environments. Full article

Ultra-processed foods (UPFs) is a food category within the NOVA system. The key feature of UPFs are foods that have been highly processed and contain various additives, especially those that are industrially produced. It is claimed that UPFs are inherently unhealthy. The classification system is highly controversial. This paper critically evaluates the evidence. In stark contrast to conventional systems for food classification, the NOVA system disregards the nutritional values of foods. As a result, many foods generally considered to be healthy are included as UPFs, whereas many unhealthy foods are excluded. Epidemiological studies, mainly prospective cohort studies, have consistently reported an association between the intake of UPFs and risk of obesity, cardiovascular disease (CVD), type 2 diabetes, common mental disorders (especially depression), and all-cause mortality. A similar association has been reported for cancer and hypertension, but the supporting evidence is weaker. The most plausible explanation for this is that the associations are largely due to a limited number of unhealthy foods, such as processed meat and sugar-sweetened beverages. Studies of the relationship between UPFs and obesity present a different picture. There is much evidence that suggests that UPFs play a major causal role in obesity. The high contents of fat, sugar, carbohydrates, and sodium commonly present in UPFs makes these foods hyperpalatable. In addition, UPFs typically have a high energy density. As a result of these two features of UPFs, most people consume an excessive energy intake when presented with UPFs. Because UPFs include a wide range of foods, many of which are healthy, it is likely that while many UPFs are obesogenic, many others are not. Full article