Don’t Take Excessive Salt, it May Induce Gastric and Duodenal Ulcers Bacteria
A pinch and a dash of salt can quickly add up to unhealthy levels of sodium, especially when many foods already contain more than enough sodium. About 11 percent of the sodium in the average U.S. diet comes from adding salt or other sodium-containing condiments to foods while cooking or eating. But the majority of the sodium — 77 percent — comes from eating prepared or processed foods that contain the mineral. So even though you may limit the amount of salt you add to food, the food itself may already be high in sodium.The bigger problem is that salt hides in a range of foods – including soup, cereal, frozen dinners and canned vegetables – and the result can be even higher blood pressure in people with hypertension.
Salt is a flavor enhancer, composed primarily of sodium chloride, and is one of the few minerals commonly eaten by humans. There are different forms of edible salt: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt. Many people with high blood pressure find that cutting down on sodium lowers their blood pressure. A low-sodium diet limits the amount of sodium in your diet to no more than 2300 milligrams a day. One teaspoon of salt has about 2300 milligrams of sodium.Our taste for salt is mainly a habit. When you gradually lower the amount of salt in your diet, your taste begins to change. After a while, food begins to taste better without salt than it did with it.
Most Americans eat far more sodium than they need, and less sodium helps lower blood pressure in some people. Your doctor may recommend a low-salt diet if your blood pressure is too high.People with high blood pressure are three times more likely to develop heart disease and stroke, and twice as likely to die from these diseases than those with normal levels This means you'll have to avoid salty foods and cut down on how much salt you use in cooking and at the table. Start reading package labels regularly to learn about the sodium content of prepared foods. You'll also discover that herbs and spices give food flavor and avoid the risk of high-sodium intake.
Experts suggest eating frequent small meals with no more than 3 hours between snacks. It is important to avoid overeating. Unfortunately many women not only overeat during the premenstrual stage but they also tend to eat sugar-rich foods or high-fat salty snack foods--the worst choices for PMS. Overeating such foods worsens some PMS symptoms, including water retention and negative moods.
The effects of magnesium are not as significant as with calcium, but some evidence suggests that it may be helpful in reducing fluid retention in women with mild PMS.A number of conditions can cause magnesium deficiencies, including intake of too much alcohol, salt, soda, coffee, as well as profuse sweating, intense stress, and excessive menstruation.
Items such as cereals, canned soups, canned vegetables, processed rice that comes with seasoning packages, salad dressings and prepared frozen foods, especially light products can all have very high salt contents.Ask their server in the restaurant how foods have been prepared and what has been added to them in the process of getting them ready to serve. And check the foods that they're using at home as well.
A study mentioned that dizziness and sudden fainting attacks were the main symptoms of hypertension, and that blood pressure should be checked for diagnosis. High fat, salty diet and mental stress (e.g. anger) were mentioned to be the main causes. Most foods in their natural state contain sodium. But most sodium in our diet is added to food while it's being commercially processed or prepared at home. That’s why you need to be aware of both natural and added sodium content when you choose foods to lower your sodium intake.
A report for public interest released that says high-salt diets cause 150,000 premature deaths in the U.S. each year and that urgent action is required from federal health authorities to reduce Americans' sodium consumption.Children should be taught to limit high-calorie soft drinks and foods such as candy and deserts, and salty snacks such as potato chips and french fries.
One report shows that a high salt diet does reduce bone density in girls. Yet While high salt intakes have been associated with detrimental effects on bone health, there are insufficient data to draw firm conclusions.Evidence suggests that high salt intake causes left ventricular hypertrophy, a strong risk factor for cardiovascular disease, independently of blood pressure effects.There is accumulating evidence that high salt intake predicts left ventricular hypertrophy.Excessive salt (sodium) intake, combined with an inadequate intake of water, can cause hypernatremia. It can exacerbate renal disease.A decrease in salt intake has been suggested to treat edema (fluid retention)
GASTRIC cancer was once the leading cause of cancer-related death in most countries, including the United States.In 1994, gastric cancer was the eighth leading cause of cancer-related deaths in the United States, with 6.3 deaths from gastric cancer per 100,000 men and 4.2 per 100,000 women. Although the reason for the decline is uncertain, decreased consumption of salt-preserved foods and increased consumption of fresh vegetables and fruits after the widespread introduction of refrigeration have been proposed as important contributing factors.
The foods that make up a healthy diet are usually simple to prepare. The difficult part is breaking away from ingrained cooking habits. To manage your blood pressure better and improve your health, learn to cook with less salt and fats.Roughly 75 percent of the daily sodium intake of the U.S. population comes from salt in processed and restaurant foods. Only 10 percent comes from foods’ natural content. That makes it extremely difficult for consumers to follow a low-sodium diet.
Various dietary factors have been thought to have either a causative or a protective role with respect to gastric cancer. There is strong evidence that the consumption of salty foods, such as salted pickles and salted fish, increases the risk of gastric cancer, whereas the consumption of vegetables and fruits has protective effects.
A high-salt diet may increase the risk of developing gastric and duodenal ulcers, a U.S. study finds recently.
Researchers found that high concentrations of salt in the stomach appear to induce gene activity in the ulcer-causing Helicobacter pylori bacterium that causes it to become more virulent. About 20 percent of Americans age 40 and about 50 percent of those over age 60 are infected with H. pylori, but only a small percentage of them develop ulcers.
"Apparently the stomach pathogen H. pylori closely monitors the diets of those people whom it infects. Epidemiological evidence has long implied that there is a connection between H. pylori and the composition of the human diet. This is especially true for diets rich in salt," researchers Hanan Gancz, of the Uniformed Services University of the Health Sciences in Bethesda, Md., said in a prepared statement.
"We noted that H. pylori growth rate shows a sharp decline at high salt concentrations. Moreover, bacterial cells exposed to increased salt exhibited striking morphological changes: Cells became elongated and formed long chains," Gancz said. "We conclude that H. pylori exposed to high levels of salt in vitro exhibit a defect in cell division."
The researchers also found that high-salt conditions increased transcription of two genes responsible for the virulence of H. pylori.
"The altered expression patterns of some virulence genes may partially explain the increased disease risk that is associated with a high-salt diet in H. pylori infected individuals," Gancz said.
The findings were to be presented Tuesday at the American Society for Microbiology's general meeting in Toronto.
- Sodium compounds to avoid
- Salt (sodium chloride) — Used in cooking or at the table; used in canning and preserving.
- Monosodium glutamate (also called MSG) — A seasoning used in home, restaurant and hotel cooking and in many packaged, canned and frozen foods.
- Baking soda (sodium bicarbonate) — Sometimes used to leaven breads and cakes; sometimes added to vegetables in cooking; used as alkalizer for indigestion.
- Baking powder — Used to leaven quick breads and cakes.
- Stop adding salt to food at the table. One third to one half of the sodium people eat is added at the table or during cooking. Try flavoring your food with other spices or salt substitutes that do not contain sodium.
- Use little or no salt during food preparation and cooking. Use other spices instead of salt.
- Check the sodium content in snack foods, especially the ones that taste salty but even those that aren't obviously salty.
- Don't use a lot of sauces and condiments on foods.