• Title/Summary/Keyword: Salt Intake

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The Physiological Suppressing Factors of Dry Forage Intake and the Cause of Water Intake Following Dry Forage Feeding in Goats - A Review

  • Sunagawa, Katsunori;Nagamine, Itsuki
    • Asian-Australasian Journal of Animal Sciences
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    • v.29 no.2
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    • pp.159-169
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    • 2016
  • The goats raised in the barn are usually fed on fresh grass. As dry forage can be stored for long periods in large amounts, dry forage feeding makes it possible to feed large numbers of goats in barns. This review explains the physiological factors involved in suppressing dry forage intake and the cause of drinking following dry forage feeding. Ruminants consume an enormous amount of dry forage in a short time. Eating rates of dry forage rapidly decreased in the first 40 min of feeding and subsequently declined gradually to low states in the remaining time of the feeding period. Saliva in large-type goats is secreted in large volume during the first hour after the commencement of dry forage feeding. It was elucidated that the marked suppression of dry forage intake during the first hour was caused by a feeding-induced hypovolemia and the loss of $NaHCO_3$ due to excessive salivation during the initial stages of dry forage feeding. On the other hand, it was indicated that the marked decrease in feed intake observed in the second hour of the 2 h feeding period was related to ruminal distension caused by the feed consumed and the copious amount of saliva secreted during dry forage feeding. In addition, results indicate that the marked decreases in dry forage intake after 40 min of feeding are caused by increases in plasma osmolality and subsequent thirst sensations produced by dry forage feeding. After 40 min of the 2 h dry forage feeding period, the feed salt content is absorbed into the rumen and plasma osmolality increases. The combined effects of ruminal distension and increased plasma osmolality accounted for 77.6% of the suppression of dry forage intake 40 min after the start of dry forage feeding. The results indicate that ruminal distension and increased plasma osmolality are the main physiological factors in suppression of dry forage intake in large-type goats. There was very little drinking behavior observed during the first hour of the 2 h feeding period most water consumption occurring in the second hour. The cause of this thirst sensation during the second hour of dry forage feeding period was not hypovolemia brought about by excessive salivation, but rather increases in plasma osmolality due to the ruminal absorption of salt from the consumed feed. This suggests the water intake following dry forage feeding is determined by the level of salt content in the feed.

Effects of short-term supplementation of erythritol-salt on urinary electrolyte excretion in rats (단기간의 에리스리톨 소금 섭취가 흰쥐의 요 중 전해질 배출에 미치는 영향)

  • Kyung, Myungok;Lim, Ji Ye;Lee, Kyungsun;Jung, Sangwon;Choe, Keunbum;Yang, Chang-Kun;Kim, Yuri
    • Journal of Nutrition and Health
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    • v.47 no.2
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    • pp.99-105
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    • 2014
  • Purpose: This study was conducted in order to investigate the diuretic effects of Erythritol (ET) salt on urinary electrolyte excretion in Sprague-Dawley Rats. Methods: Animals were divided into two groups: Salt group (n = 7) and Salt + ET fed group (n = 7). Animals were provided food and water ad libitum. Supplements were administered orally to animals for one week. Results: Body weights were not statistically different between groups either on Day 1 or Day 7. However, water consumption of the Salt + ET group was significantly higher than that of the Salt group on Day 1 and Day 7. Urine volume of the Salt + ET group was approximately 27% and 38% higher than that of the Salt group on Day 1 and Day 7. In addition, we found that the total amounts of urinary electrolytes, such as sodium and potassium, of the Salt + ET group were significantly higher than those of the Salt group on Day 7. We also found that serum electrolyte concentrations did not differ between two groups. These results demonstrated that salt intake with ET was effective in increasing urinary electrolyte excretion, which might be caused by higher water intake and diuretic effect inhibiting reabsorption of water, sodium, and potassium in renal tubules. Conclusion: The results suggest that short-term supplementation of ET salt can be a potential diuretic agent by inhibiting sodium and potassium reabsorption and inducing loss of water.

Living Science of Table Salt in Human Ecology -Common Salt, Health and Environment- (인간생태계에서의 소금의 생활과학 - 소금. 건강. 환경 -)

  • Fujino, Yasuhiko
    • Journal of the East Asian Society of Dietary Life
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    • v.9 no.2
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    • pp.230-244
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    • 1999
  • 1) Table salt (=NaCl=common salt=salt) is scientifically characterized, and the significant role in dietary and daily life has generally been discussed from the standpoint of human ecology. 2) In dietary life, salt fundamentally gives a deliciousness to dishes and nutro-physiologically functions to keep homeostasis in the body. Meanwhile, the excessive intake of salt often causes the high blood pressure and induces several fatal diseases. 3) In daily life, salt derivatives(Na-, Cl-compound) are quite useful widely over food, clothing and housing. Meanwhile, some of them especially organochlorine compounds often pollute the environment and damage the humans and or ecology as so-called environmental hormone resulting in dioxins. 4) For the ambivalence of salt in health and environment, humans, but not salt, are wholly responsible. The fact would go not only to salt but also generally to resources on the earth. 5) Humans should adequately be moderate in utilizations and consumptions of salt and or resources. Everything must be kept with in bounds. This conception would surely bring the stable maintenance and the sound development to the system of human ecology as well as global ecology.

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Surprisingly, traditional purple bamboo salt, unlike other salts does not induce hypertension in rats

  • Kim, Young-Sick;Lee, Eun-Hee;Kim, Hyung-Min
    • CELLMED
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    • v.3 no.2
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    • pp.16.1-16.5
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    • 2013
  • Hypertension induces many of the social costs related by cardiovascular diseases. Sodium is known as a crucial factor in inducing type I hypertension. In traditional Korean medicine, bamboo salt (BS) has been used in the attenuation of salts toxic coldness and nowadays it has shown various therapeutic effects. It contains mostly sodium chloride (about 91.7% of BS); however, the effect of BS on hypertension is still not completely understood. Thus, we investigated the effect of BS on blood pressure for the first time. Two group of BS, sun-dried salt (SDS), NaCl, or distilled water (DW, vehicle control) was administrated orally for 8 weeks. Although BS had no effect on body weight and food intake, it increased water intake (p < 0.05). The BS groups, in terms of blood pressure, was similar to the DW group; whereas the SDS and NaCl groups showed significantly increased blood pressure levels (p < 0.05). BS also decreased sodium-chloride cotransporter (NCC) mRNA expression, unlike SDS or NaCl. These observations indicate that BS may be a promising strategy for the prevention of various diseases including salt-related diseases.

Sodium Chloride Regulation of COX-2 gene expression is independent of aldosterone activated mineralocorticoid receptor

  • Lim, Won-Chung;Park, Wan-Kyu;Lee, Young-Joo
    • Proceedings of the PSK Conference
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    • 2003.04a
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    • pp.190.2-191
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    • 2003
  • Production of prostaglandins involved in renal salt and water homeostasis is modulated by regulated expression of the inducible form of cyclooxygenase-2 (COX-2) at restricted sites in the rat kidney. COX-2 expression in the kidney is regulated by dietary salt intake, but the mechanism of its action is not fully understood. We have previously that high salt regulates COX-2 expression in rat kidney. (omitted)

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The Role of Corticotropin-Releasing Factor and Urocortin in Brain Mechanisms Controlling Feed Intake of Sheep

  • Sunagawa, K.;Weisiger, R.S.;McKinley, M.J.;Purcell, B.S.;Thomson, C.;Burns, P.L.
    • Asian-Australasian Journal of Animal Sciences
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    • v.13 no.11
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    • pp.1529-1535
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    • 2000
  • The aim of the present study was to determine whether brain corticotropin-releasing factor (CRF) and a new peptide, urocortin (UCN) have a direct action in brain mechanisms controlling feed, water and salt intake in sheep. We gave a continuous intracerebroventricular (ICV) infusion of the peptide at a small dose of $5{\mu}g/0.2ml/hr$ for 98.5 hrs from day 1 to day 5 in sheep not exposed to stress. Feed and water intake during ICV infusion of CRF or UCN decreased significantly compared to those during artificial cerebrospinal fluid (CSF) infusion. NaCl intake during infusion of CRF or UCN was the same as that during CSF infusion. Mean carotid arterial blood pressure (MAP) and heart rate during ICV infusion of CRF or UCN were not significantly different from that during CSF infusion. On the other hand, the plasma glucose concentration during ICV infusion of CRF or UCN tended to be higher than that during CSF infusion. These observations indicate that decreased feed intake induced by CRF and UCN infusion is not mediated by the activation of both the pituitary-adrenal axis and the sympathetic nervous system. The results suggested that brain CRF and UCN act directly in brain mechanisms controlling ingestive behavior to decrease feed and water intake, but do not alter salt intake in sheep.

Study on the Eating Habits and Practicability of Guidelines for Reducing Sodium Intake according to the Stage of Change in Housewives (주부의 나트륨 저감화 행동변화 단계에 따른 식행동 특성 분석 및 저나트륨 식사 방법의 실천용이도에 관한 연구)

  • Ahn, So-Hyun;Kwon, Jong-Sook;Kim, Kyungmin;Yoon, Jin-Sook;Kang, Baeg-Won;Kim, Jong Wook;Heo, Seok;Cho, Hea-Young;Kim, Hye-Kyeong
    • Korean Journal of Community Nutrition
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    • v.17 no.6
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    • pp.724-736
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    • 2012
  • This study was intended to investigate the sodium-related perception, dietary behavior, and practicability of methods for reducing sodium intake(RSI) according to the stage of change in consumers. The survey was conducted to 770 housewives, among them 553 subjects who answered the key questions for the stage of change were categorized into 'Maintenance (M)' stage (maintaining reduced salt intake for more than 6 months; n = 287, 51.90%), 'Action (A)' stage (maintaining reduced salt intake for less than 6 months; n=139, 25.14%), and 'Pre-Action (P)' stage (not starting reduced salt intake; n = 127, 22.97%). The subjects in M and A were significantly older than those in P (p < 0.01). The scores of desirable dietary habit and dietary balance were the highest in M followed by A and P. When eating out, the subjects in P considered 'price' more and 'healthiness of food' less than those in M and A did. Among the guidelines for RSI, 'Avoid Processed Foods', 'Eat enough vegetables and fruits' and 'Add little amount of dipping sauce for fried food' were selected as the three easiest items to perform. With regard to the sodium-related perception, the subjects in M considered eating-out food to be more salty than homemade dishes, read nutrition labels more, avoided table salt or dipping sauce for fried food more, and had 'own low-sodium recipe' than those in P (p < 0.001). It is suggested that practicability of actions for RSI and the stage of change should be considered to develop effective personalized education program and nutrition guidance.

Distribution of Nitrate Content in Vegetables for Kimchi Raw Material and Changes of Nitrate Content by Salting of Chinese Cabbage and by Cooking Process of Kimchi (김치 모재료 채소의 질산염 함량 분포와 배추 염장처리 및 김치 조리방법에 따른 질산염 함량 변화)

  • 손상목;이윤건;김영호;박양호
    • Korean Journal of Organic Agriculture
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    • v.6 no.1
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    • pp.63-75
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    • 1997
  • This study aims to find out the devices to minimize the amount of nitrate ingested from kimchi, the main way of vegetable intake for Koreans, and the basic data to deliver to calculate the total daily intake for Korean, investigating the year-round changes of nitrate content in vegetables for Kimche raw material, and changes of nitrate content by salting of chinese cabbage, and stewed kimchi through the use of different cooking methods. The results obtained were summarized as follow: over between 205-6655mg/kg f.w. in chinese cabbage, 480-3970mg/kg f.w. in chinese radish, 157-5820mg/kg f.w. in lettuce and 29-520mg/kg f.w. in cucumber respectively. Therefore it was strongly adviced to introduce the nitrate limit value of vegetables in Korea if the nitrate content in Kimchi should be reduced to meet the nitrate ADI(Acceptable Daily Intake, 219mg60kg b.w) of FAO.WHO, because the nitrate content in Kimchi reflects the nitrate content in vegetables. In order to keep the low nitrate content in Kimchi. it was adviced to remove the outer leaf which contains 2-3 times higher nitrate content compare to the inner leaf at the time of preparation, i.e. chinese cabbage, before the soaking treatment in salt solution for Kimchi making process. The dehydration by soaking treatment in salt solution occurred at 0.9%~4.7% in leaf midrib and more than 13%~24% in leaf blade. The nitrate content after soaking in salt solution was increased 107%~123% compared with before soaking, increasing rates of nitrate content in the outer and inner leaf midrib were higher than those in leaf blade. The increase of nitrate content in salt solution after soaking due to the dehydration of chinese cabbage by soaking treatment. The Kimchi stew(Kimchi JJige) was processed with and without animal oil, but the amount of nitrate in kimchi stew did not decrease both treatments, but it increased after the processing since the water in Kimchi stew has got low by boiling.

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Salinity and Sweetness of Korean Jang Products related to Taste Threshold, Preferences of Food Group and Nutrient Intakes in the Rural Elderly (전통 장류의 염도 및 당도가 농촌 노인의 맛 감지도와 식품섭취행태에 미치는 영향)

  • Oh, Se In;Lee, Mee Sook
    • The Korean Journal of Food And Nutrition
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    • v.30 no.4
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    • pp.780-787
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    • 2017
  • The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and-spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.