Sodium Intake and Related Diseases 2.0
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: closed (15 October 2022) | Viewed by 5105
Special Issue Editors
Interests: natural compounds; nutraceuticals; natural products; food science and nutrition; food composition databases; bioaccesibility; dietary intake
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; natural products; nutraceuticals; antioxidants; dietary supplements; food quality; nutrition; food composition databases; bioavailability, metabolic pathway; nanoformulations
Special Issues, Collections and Topics in MDPI journals
Interests: natural compounds; nutraceuticals; natural products; food science and nutrition; food composition databases; bioaccessibility; dietary intake; healthy diet
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants; food supplements; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Moderation in the use of salt prevents the tendency of blood pressure to increase with age. In contrast, the abuse of salt frequently leads to increases in blood pressure and contributes to the development of hypertension, particularly in overweight or obese people, in diabetics, in the elderly and in genetically predisposed subjects.
Given the well-known relationship between high blood pressure and the risk of cardiovascular disease, high salt consumption is also associated with an increased risk of fatal or otherwise debilitating cardiovascular events with a high impact on health expenditure.
The reduction of salt consumption leads to a decrease in blood pressure—more so in hypertensive, elderly and obese subjects—and consequently to a reduction in cardiovascular risk.
Significant associations have also been demonstrated between high salt consumption, the risk of gastric cancer (particularly in subjects with Helicobacter pylori infection) and the risk of calcium nephrolithiasis (probably due to the increase in urinary calcium associated with high sodium intake).
The nutritional goal for the adult population has been set as not more than 2000 mg of sodium or 5 g of salt per day, in keeping with the WHO recommendation (2012) that applies to all adult individuals, including the elderly, in the absence of different medical/nutritional indications.
At least half of the salt taken individually comes from processed foods and foods purchased and/or consumed outside the home, which is why an effective reduction in salt consumption requires the active participation of the food industry and the constant attention of the consumer to the sodium content of the products purchased and consumed.
This Special Issue is focused on the role of sodium (salt) in the body’s physiological processes. Generally, complex mechanisms regulate sodium concentrations in bodily fluids; these mechanisms involve the cardiovascular and endocrine systems, the central nervous system, and the autonomic nervous system. The mechanisms involved in the regulation of sodium homeostasis will be at the center of this Special Issue. Some example topics are the mechanisms that influence the action of the sodium–potassium pump, the renal tubular reabsorption mechanisms regulated by hormones such as angiotensin II and norepinephrine, and those of elimination, regulated by dopamine and cyclic AMP. The molecular-level mechanisms of the relationship between sodium intake–blood pressure–cardiovascular disease and stomach cancer will be one of the focuses of the Special Issue.
The main topics include, but are not limited to:
- Levels of intake and main sources of sodium from the diet: effect on the health status and description of the biochemical processes involved;
- Salt and related risks: studies on the management and treatment of sodium-intake-related diseases;
- Epidemiological studies of the relationship between salt intake and related diseases: focus on the mechanism of action;
- Delineation of mechanisms of action: in vitro and in vivo studies.
- Salt and sapidity: mechanisms of taste perception.
Dr. Massimo Lucarini
Dr. Alessandra Durazzo
Dr. Ginevra Lombardi-Boccia
Prof. Dr. Antonello Santini
Guest Editors
Manuscript Submission Information
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Keywords
- sodium intake
- salt
- food sources
- intake levels
- in vitro and in vivo studies
- mechanisms of action
- epidemiological studies
- salt replacement
- technological solutions
- community strategies
- non communicable diseases
- risk factor
