NUTR100 Lecture Notes - Lecture 16: Dash Diet, Essential Hypertension, Dietary Reference Intake
13 Jun 2018
School
Department
Course
Professor
Chpater 10 Part 2
Sodium
- Modern diet is high in salt, low in potassium, because of processed foods
o 70% is from processed foods
- Functions:
o Fluid and electrolyte balance
▪ Na-K ATPase pumps Na out of cell and K into cell
▪ Associated with blood pressure and pH balance in the body
• Na in blood increases blood volume and pressure
o Nerve impulse transmission and muscle contraction
o Assists in the transport of certain nutrients (glucose) into body cell
- Kidneys are main regulator of sodium and potassium in the body
- Recommended levels: Adequate intake (19-50 years) is 1500 mg per day
o Upper level is 2300 mg per day. Equivalent to 1.5 tsp
- Hyponatremia: abnormally low blood sodium level
o Can occur from sickness/exercise
o Can result from prolonged vomiting, diarrhea and sweating
o Has been seen in endurance athletes who consume too much water with little or
no electrolytes, usually accompanied with increased sodium loss
- Avg Canadian intake: found 3100mg of sodium per day
o At least ¾ of Canadians have sodium intakes that exceed the UL
o 90% of male and 66% of females consume above the upper limit
- If sodium intake is too high can cause hypertension
o High blood pressure > 140/90mm
▪ Increased risk of stroke
▪ Increased heart attack risk
▪ Major concern for people with medical conditions
o Essential hypertension (HTN):no obvious cause, most likely resulting from the
disturbance of one or more mechanisms that control fluid balance
o Secondary Hypertension: occurs as a result of other disorders
o Risk of HTN affected by genetics, existing disease conditions, lifestyle factors
o 1/3 of the population is salt sensitive
▪ believed to be because of a defect in the kidneys
- Hypertension: associated with excess body weight, inadequate K intake, suboptimal
dietary patterns/intakes, high alcohol intake
o 80% of people over 75 y have hypertension
o 17% of Canadians don’t kno they hae it
o 20% have pre-hypertension (120/80 – 139/89mm)
- High blood pressure damages artery walls
- Majority of sodium in diet comes from restaurant and processed food (77%), 12% added
at the table or in cooking, occurs naturally in foods is 11%
- DASH diet(Dietary approaches to stop hypertension)
o Low in saturated fat, cholesterol, low fat dairy
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Modern diet is high in salt, low in potassium, because of processed foods: 70% is from processed foods. Kidneys are main regulator of sodium and potassium in the body. Recommended levels: adequate intake (19-50 years) is 1500 mg per day: upper level is 2300 mg per day. Avg canadian intake: found 3100mg of sodium per day: at least of canadians have sodium intakes that exceed the ul, 90% of male and 66% of females consume above the upper limit. If sodium intake is too high can cause hypertension: high blood pressure > 140/90mm. Hypertension: associated with excess body weight, inadequate k intake, suboptimal dietary patterns/intakes, high alcohol intake: 80% of people over 75 y have hypertension, 17% of canadians don"t kno(cid:449) they ha(cid:448)e it, 20% have pre-hypertension (120/80 139/89mm) Majority of sodium in diet comes from restaurant and processed food (77%), 12% added at the table or in cooking, occurs naturally in foods is 11%
