나트륨 저감화에 따른 된장의 품질 특성

Background: People with type 2 diabetes (T2D) and hypertension are at high risk for cardiovascular events, and a minority achieve recommended blood pressure (BP) goals. While trials have established the benefits of antihypertensive drug therapy in T2D, few studies have tested the BP-lowering effects of diet, and there is a need to optimize BP-lowering diets for people with T2D. Here, we report the main findings of the Dietary Approaches to Stop Hypertension for Diabetes (DASH4D) trial, a randomized crossover feeding study that tested the effects of the DASH4D diet and dietary sodium reduction on BP in adults with T2D. Methods: The DASH4D diet was developed by our multidisciplinary team, optimizing the original DASH diet for T2D by including lower carbohydrate content, higher unsaturated fat, and lower potassium for safety with kidney disease. Major inclusion criteria were age ≥18 years, T2D, systolic blood pressure (SBP) 120-159 mmHg, and diastolic blood pressure (DBP) <100 mmHg. Participants were randomized to a sequence of four diets, each for five weeks: 1) DASH4D diet with lower sodium, 2) DASH4D diet with higher sodium, 3) comparison (typical American) diet with lower sodium, and 4) comparison diet with higher sodium. Participants were provided all of their food, prepared in the study metabolic kitchen, and ate no outside food. Weight was held constant. The primary and secondary outcomes were end-of-period SBP and DBP, respectively. The primary dietary contrast compared the effects of the DASH4D diet with lower sodium vs. comparison diet with higher sodium using linear mixed effects regression with a modified intention-to-treat approach. Results: Of 102 participants, 85 completed all four diet periods. Mean age was 66 years, 66% were women, 88% were non-Hispanic Black, mean baseline BP was 135/75 mmHg, and 66% used ≥2 antihypertensive medications. Compared to the comparison diet with higher sodium, the DASH4D diet with lower sodium reduced end-of-period SBP (mean Δ -4.5 mmHg, 95% CI: -7.1 to -1.9, p<0.001) and DBP (mean Δ -2.2 mmHg, 95% CI -3.6 to -0.8). The majority of SBP reduction occurred in the first 3 weeks of each diet, and the effect of sodium reduction appeared stronger than the effect of the DASH4D diet (Figure). Adverse events were infrequent on all diets. Conclusions: In adults with T2D, most treated with multiple antihypertensive medications, the DASH4D diet combined with sodium reduction achieved a clinically significant reduction in BP.

IntroductionHigh dietary sodium is a leading contributor to hypertension, and hypertension is the leading underlying cause of death globally. There is a robust body of evidence supporting the health benefits...

Obesity and Atherogenic Dyslipidemia

Calibration of Cystatin C in the National Health and Nutrition Examination Surveys (NHANES)

Epidemiology of latex sensitization

The influence of moderate reduction in dietary sodium on human salivary sodium concentration

Introduction Product reformulation has been a key strategy to address high sodium intakes in many countries, the US FDA has proposed category specific sodium reduction targets per 100g. At the same time the update of Recommended Amounts Customarily Consumed (RACCs) highlights that Americans are now eating larger portions than they used to which in turn impacts their sodium and sugar intakes. Literature to date is inconclusive on whether nutrient reduction targets for reformulation are best set per 100g or per serving (RACCs). Objective To assess the capacity of reformulation targets per serving to successfully drive sugar and sodium reductions in the US food supply, and the impact of the RACCs update on such capacity. Methods Foods commonly consumed in the USA were identified using the FNDDS 2011–12 food composition dataset (n=7,618). The Nestlé Nutritional Profiling System (NNPS) was used to classify products as in‐ or out‐of‐scope for reformulation and then split them in 35 products categories each with category specific nutrient targets for energy, total fat, saturated fat, sodium, added sugar, protein, calcium and fiber. The NNPS has a dichotomous Pass/Fail outcome based on whether all nutrient targets are met or not. In a modelling scenario all NNPS Fail products were ‘reformulated’ to meet the NNPS standards. For categories with an updated RACCs the system performance was measured by comparing pass rates with the current versus the updated RACC. Results A total of 3,111 products (40.8% of the total) were identified as in scope for reformulation. Sodium carriers such as complete meals, side dishes, meat and fish entrees, sandwiches, hors d'oeuvres, mini mixed dishes and other small meals made up 37.8% of all products in scope, with an additional 15.6% coming from sugar carriers such as beverages, cakes, cookies, desserts and ice creams. Overall, 38% of all products met all nutrient targets (NNPS Pass) with most products failing multiple nutrients rather than just one (55%). 28% and 14% of products failed the sodium and added sugars targets, respectively. If all products were reformulated in order to achieve the NNPS targets there would be on average an 8% reduction in sodium content and a 14% reduction in added sugars. The RACC update impacted 500 products in the database. Overall as shown in & , increases in the RACCs were linked with increases in the reformulation intensity both in absolute and relative sodium and sugar reductions and vice versa. Discussion The NNPS has good capacity to drive sodium and added sugars reductions by setting targets that are feasible and likely to be within the margin of organoleptic acceptance (~10% reductions). Setting reformulation targets per serving is a relevant public health approach as it allows to address simultaneously issues in the nutrient compositions of foods as well as their consumption pattern. A serving size approach would put priority in the reformulation of products consumed in large servings. Support or Funding Information This study was funded by Nestec SA Proposed RACC updates in the impacted categories and average changes in sodium content and reformulation intensity of the relevant categories Sodium (mg/serving) Meeting Sodium targets ( %) Potential Sodium reduction (%) Potential Sodium reduction (mg/serving) NEW RACCs categories OLD RACC NEW RACC OLD RACC NEW RACC OLD RACC NEW RACC OLD RACC NEW RACC OLD RACC NEW RACC Bagels, toaster pastries, muffins (excluding English muffins) (n=48) 55g 110g 231.6 463.2 71% 60% 20% 56% 49.5 246.6 Carbonated and noncarbonated beverages, wine coolers, water, coffee or tea, flavored and sweetened (n=172) 240 mL 360 mL 41.4 62.1 91% 81% 38% 38% 81.8 102.6 Yogurt (n=21) 225 170 176.9 117.9 86% 100% 30% 0% 100.8 0 Ice cream, ice milk, frozen yoghurt, sherbet: all types, bulk and novelties (n=104) 1/2 cup 160 mL 73.8 98.5 92% 85% 29% 29% 67.8 74.8 Frozen flavored and sweetened ice and pops, frozen fruit juices : all types, bulk and novelties (n=12) 85 mL 17.2 26.9 100% 100% 0% 0% 0 0 Appetizers, hors d'oeuvres, mini mixed dishes, e.g., mini bagel pizzas, breaded mo

Comparative changes in protein, free amino and keto acids have been studied in different seedling parts ofCyamopsis tetragonolobus plants in light and dark. Endosperm recorded higher level of free amino acids in darkness than in light, while a low concentration of protein was exhibited both, in light and dark. The breakdown of soluble protein was more in darkened cotyledon due to higher protease activity. The large increase in the free amino acids in the hypocotyl during seedling growth in the dark may be due to its restricted capacity to incorporate all the amino acids into proteins. Root samples from light recorded higher soluble protein as well as a higher free amino acid pool. α-Oxoglutaric acid (α-oga) was recorded in low levels and at few growth stages in both light and dark. In light raised cotyledon samples, the dominating keto acids are phosphoenolpyruvate and pyruvic acid. Low levels of oxaloacetate in light, like α-oga, indicate its rapid utilization during growth, but its accumulation in the dark may suggest sluggish protein synthesis thus sparing the utilization towards the synthesis of amino acids. Utilization of asparagine and glutamine was also affected in dark.

To assess the association between vigorous physical activity, participation on sport teams and in exercise programs, television watching, family environment, and weight status in youth. Cross-sectional data from the Third National Health and Nutrition Examination Survey. A group of 2791 youth between the ages of 8 and 16 years who were enrolled in the Third National Health and Nutrition Examination Survey. Overweight was defined using age- and sex-specific 85th percentile of body mass index using Center for Disease Control and Prevention growth charts. Both males and females who had an overweight mother and or father were more likely to be overweight compared with youth who did not have an overweight parent. Females who watched 4 or more hours of television were more likely to be overweight than those who watched less than 4 hours. Males and 14- to 16-year-old females who participated in sport team and exercise programs were less likely to be overweight than their counterparts who did not participate. Also, females with larger families and males from families with higher family incomes were less likely to be overweight. These results suggest that family environment is associated with overweight in youth and that sport and exercise program participants are less like to be overweight and that, for females, increased television watching is related to overweight.

Contribution of metabolic factors to alanine aminotransferase activity in persons with other causes of liver disease

Background: Nearly all US adults exceed sodium recommendations, which increases cardiovascular risk, which is especially important for adults with hypertension. Understanding racial and ethnic differences in sodium sources and behaviors could lead to nuanced public health messaging, dietary interventions, and clinical guidance to more equitably achieve population-level sodium reduction. Methods: Using National Health and Nutrition Examination Survey 2017-2020 pre-pandemic data, racial and ethnic differences in sodium sources and sodium-related behaviors (e.g., salt use at the table and in food preparation, doctor advice to reduce sodium, attempts to reduce sodium, and label reading) were assessed using weighted chi-square. Results are reported for all adults, those with hypertension, and those aware of their hypertension status. Results: Pizza, soup, and chicken were top sources of sodium across racial and ethnic groups. For Asian Americans, 4 top sources were unique (e.g., soy-based condiments). Black adults reported the highest rates of reducing sodium (67% vs. 44% among White adults) and receiving physician sodium reduction advice (35% vs.18% among Asian Americans). Asian Americans were the most likely to frequently use salt during food preparation (66% vs. Other Race adults 32%) but reported not using salt at the table (43% vs. 23% among Other Race adults). Racial and ethnic differences persisted by hypertension and hypertension awareness status. Conclusions: While increasing provider advice, product reformulation targets, and front-of-pack nutrition labeling may help reduce sodium intake across groups, to equitably address sodium intake, culturally appropriate advice on sources of sodium and salt usage may be needed, particularly for Asian Americans and adults in the Other Race including Multiracial category.

Diabetic ketoacidosis (DKA) is typically characterized by low or low-normal serum sodium concentrations, which rise as hyperglycemia resolves. In retrospective studies, researchers found associations between declines in sodium concentrations during DKA and cerebral injury. We prospectively investigated determinants of sodium concentration changes and associations with mental status alterations during DKA. Using data from the Pediatric Emergency Care Applied Research Network Fluid Therapies Under Investigation in Diabetic Ketoacidosis Trial, we compared children who had declines in glucose-corrected sodium concentrations with those who had rising or stable concentrations. Children were randomly assigned to 1 of 4 intravenous fluid protocols that differed in infusion rate and sodium content. Data from the first 4, 8, and 12 hours of treatment were analyzed for 1251, 1086, and 877 episodes, respectively. In multivariable analyses, declines in glucose-corrected sodium concentrations were associated with higher sodium and chloride concentrations at presentation and with previously diagnosed diabetes. Treatment with 0.45% (vs 0.9%) sodium chloride fluids was also associated with declines in sodium concentration; however, higher rates of fluid infusion were associated with declines in sodium concentration only at 12 hours. Frequencies of abnormal Glasgow Coma Scale scores and clinical diagnoses of cerebral injury were similar in patients with and without declines in glucose-corrected sodium concentrations. Changes in glucose-corrected sodium concentrations during DKA treatment are influenced by the balance of free-water loss versus sodium loss at presentation and the sodium content of intravenous fluids. Declines in glucose-corrected sodium concentrations are not associated with mental status changes during treatment.

Halophytic species like Salicornia provide an intense salty taste which is unexplained by their sodium content alone. The objective of this study was to determine the composition of samphire extracts and relate this to the sensory profile of samphire fortified food product. Fresh samphire was freeze-dried and analysed for mineral and amino-acid content. Samphire extract was also added into a nachos base at 2.5% and 3.4% (w/w), while nachos with 0.7% and 1.0% salt (NaCl) were used as controls to be equivalent in sodium content. Sensory profiling was carried out by a trained sensory panel (n = 14) where a consensus vocabulary was developed, followed by samples being scored individually, in duplicate, using unstructured line scales.Samphire extracts were found to contain minerals, including Na (12–14 g/100 g), K (1–1.5 g/100 g) and Mg (0.3–0.5 g/100 g). Free amino acids, including lysine, glutamic-acid, aspartic-acid, arginine known to influence salty taste, were also present. The sensory results concluded that 2.5% addition of samphire extract significantly increased salty taste compared to the control product at the equivalent sodium level (0.7% NaCl) and reached comparable salty taste to the 1% salt control. Umami taste and green vegetable flavour were also significantly higher with samphire samples vs salt controls. In conclusion, the minerals and amino acids may collectively contribute to the salty taste of samphire extract, indicating that samphire can be used to achieve sodium reduction in snack products; however, the green vegetable flavour warrants further investigation as it may be inappropriate in some food products.

Uric acid and estimate of renal function. Let's stick together

Biosynthesis of amino acids from 3-[ 14C]-pyruvate in the fiddler crab, Uca pugilator