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... the study, published in the journal neurobiology of aging, reports that older adults who lead sedentary lifestyles and consume a lot of sodium in their diet may be putting themselves at risk for more than just heart disease ... “we have generated important evidence that sodium intake not only impacts heart health, but brain health as well,” said fiocco ... “the results of our study showed that a diet high in sodium, combined with little exercise, was especially detrimental to the cognitive performance of older adults,” she explained ... study details the study followed the sodium consumption and physical activity levels of 1,262 healthy older men and women living in quebec, canada, over three years ... participants were assessed as low, mid or high level sodium consumers based on a food frequency questionnaire they each completed ... while a sedentary lifestyle and high salt intake was found to be associated with cognitive decline, the researchers noted that individuals with low activity levels, but low sodium intake were associated with cognitive maintenance over 3 years

... 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 ... 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

... this is because salt intake can’t be measured precisely either by taking blood samples or by estimating the amount eaten from a food diary ... salt is the major source of sodium in the diet, and the key evidence for the association with blood pressure relates to sodium ... therefore, we measure sodium in the urine ... the body normally keeps sodium levels steady in the blood and so the sodium excreted in urine reflects the sodium intake from the diet

... ” “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 excessive intake of dietary sodium is strongly linked to hypertension, a risk factor for the development of cardiovascular disease and stroke ... whilst there is also evidence suggesting that high sodium intake is linked to gastric cancer, decreased bone density, and higher rates of obesity ... webster and co-workers noted that most strategies “are led by government organizations, involve industry-led food reformulation of food, have clear daily intake targets, and have strong communication strategies designed to change consumer behaviour ... webster and co-workers said that with processed and catered foods contributing to between 75 and 80 per cent of salt in the diet in developed countries, targets to reduce sodium levels in these foods represents a key component of any reduction strategy

... changing consumer demands around reformulation for health: prioritising salt reductionthe world health organization (who) is linking high levels of sodium intake with the increase in cerebrovascular disease, prompting governments around the globe to deal with salt consumption levels

... for the first time, the agriculture and health and human services departments, which issue the guidelines every five years, are telling people who are 51 and older, all african-americans and anyone suffering from hypertension, diabetes or chronic kidney disease to reduce daily sodium intake to little more than half a teaspoon ... that group includes about half of the population and those who are most at risk of having higher blood pressure due to sodium intake ... the assault on salt is aimed strongly at the food industry, which is responsible for the majority of sodium most people consume ... most salt intake doesn't come from the shaker on the table; it's hidden in foods such as breads, chicken and pasta ... it has long been known that too much sodium increases the risk of high blood pressure, stroke and other problems ... " several large food companies have already introduced initiatives to cut sodium and introduced low-sodium alternatives, but it's unclear if the industry will be able to cut enough to satisfy the new guidelines ... to reduce the risk of disease from high sodium intake, the guidelines say people should: -read nutrition labels closely and buy items labeled low in sodium ... -gradually reduce sodium intake over time to get used to the taste ... other recommendations in the guidelines are similar to previous years - limit trans fats, reduce calorie intake from solid fats and added sugars, eat fewer refined grains and more whole grains, consume less than 300 mg per day of cholesterol

... 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

... certain sea salts with high salty flavour intensity or lower sodium content may be used to lower sodium levels in food formulations, according to new research ... the study, published in the journal of sensory studies, reveals distinct differences in salty taste intensity and sodium content between sea salts harvested in different locations ... the researchers said that the results of the study may be of use when looking to produce new low salt products, or when reformulating exiting products with lower sodium content ... “due to the different time intensity profiles, it may be possible to use less of some sea salts to obtain the same salty taste as a food containing traditional salt, but having lower sodium content,” they added ... salt reduction excessive intake of dietary sodium is strongly linked to hypertension, a risk factor for the development of cardiovascular disease and stroke ... whilst there is also evidence suggesting that high sodium intake is linked to gastric cancer, decreased bone density, and higher rates of obesity ... much research into sodium reduction from sodium chloride has focused on using salt replacers – such as potassium salt – which may provide salty tastes with lower sodium levels ... previous studies have indicated that an increased intake of dietary potassium can exert a protective effect in individuals with sodium-induced hypertension, whilst others have shown that certain food products can reduce sodium chloride levels by up to 50 per cent through potassium salt replacement