Dietary salt loading impairs arterial vascular reactivity 1-3

Todd, Alwyn S., MacGinley, Robert J., Schollum, John B. W., Johnson, Richard J., Williams, Sheila M., Sutherland, Wayne H. F., Mann, Jim I. and Walker, Robert J. 2010, Dietary salt loading impairs arterial vascular reactivity 1-3, American journal of clinical nutrition, vol. 91, no. 3, pp. 557-564.

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Title Dietary salt loading impairs arterial vascular reactivity 1-3
Author(s) Todd, Alwyn S.
MacGinley, Robert J.
Schollum, John B. W.
Johnson, Richard J.
Williams, Sheila M.
Sutherland, Wayne H. F.
Mann, Jim I.
Walker, Robert J.
Journal name American journal of clinical nutrition
Volume number 91
Issue number 3
Start page 557
End page 564
Publisher American Society for Nutrition
Place of publication Bethesda, Md.
Publication date 2010-03
ISSN 0002-9165
1938-3207
Summary BACKGROUND: Studies of sodium have shown improvements in vascular function and blood pressure (BP). The effect of chronic sodium loading from a low-sodium diet to a Western diet on vascular function and BP has been less well studied.

OBJECTIVE: The objective was to examine the effects of dietary salt intake on vascular function and BP.

DESIGN: Thirty-five hypertensive volunteers met the inclusion criteria. After a 2-wk run-in with a low-sodium diet (60 mmol/d), the participants maintained their diets and were randomly assigned to receive sequentially 1 of 3 interventions for 4 wk, with a 2-wk washout between interventions: sodium-free tomato juice (A), tomato juice containing 90 mmol Na (B), and tomato juice containing 140 mmol Na (C). The outcomes were changes in pulse wave velocity (PWV), systolic BP (SBP), and diastolic BP (DBP).

RESULTS: The difference in PWV between interventions B and A was 0.39 m/s (95% CI: 0.18, 0.60 m/s; P = 0.001) and between C and A was 0.35 m/s (95% CI: 0.13, 0.57 m/s; P = 0.01). Differences in SBP and DBP between interventions B and A were 4.4 mm Hg (95% CI: 1.2, 7.8 mm Hg; P = 0.01) and 2.4 mm Hg (95% CI: 0.8, 4.1 mm Hg; P = 0.001), respectively, and between interventions C and A were 5.6 mm Hg (95% CI: 2.7, 8.4 mm Hg; P = 0.01) and 3.3 mm Hg (95% CI: 1.5, 5.0 mm Hg; P = 0.001), respectively. Changes in PWV correlated with changes in SBP (r = 0.52) and DBP (r = 0.58).

CONCLUSIONS:
Dietary salt loading produced significant increases in PWV and BP in hypertensive volunteers. Correlations between BP and PWV suggest that salt loading may have a BP-independent effect on vascular wall function. This further supports the importance of dietary sodium restriction in the management of hypertension. This trial was registered with the Australian and New Zealand Clinical Trials Registry as ACTRN12609000161224.
Language eng
Field of Research 110312 Nephrology and Urology
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2010, American Society for Nutrition
Persistent URL http://hdl.handle.net/10536/DRO/DU:30043883

Document type: Journal Article
Collection: School of Medicine
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