Sodium

Follow the links below to find information on the effects of sodium and salt in the diet.

 

Reviewed October 2007

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16 Resources Found
Results 1 to 16 displayed.
Title:   Dietary salt reduction or exclusion for allergic asthma
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   Currently available limited evidence suggests that reducing the amount of dietary salt probably has little or no effect on asthma....
Date:   Feb 2004
Title:   Reduced salt intake compared to normal dietary salt, or high intake, in pregnancy
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   In the past women have been advised that lowering their salt intake might reduce their risk of pre-eclampsia. Although this practice has largely ceased, it remains important to assess the evidence about possible effects of advice to alter dietary salt intake during pregnancy.
Title:   Salt
Publisher:   Healthy Eating Club
Description:   Salt is a chemical compound that combines the elements sodium and chlorine. Sodium is the principal cation (a positively charged ion) of the circulating blood and tissue fluids of animals. Normal sodium content is needed to maintain the correct volume of these fluids and the chemical balance of the body.
Date:   Mar 2001
Title:   Advice to reduce dietary salt for prevention of cardiovascular disease
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   Intensive support and encouragement to reduce salt intake did lead to reduction in salt eaten. It also lowered blood pressure but only by a small amount (about 1 mmHg for systolic blood pressure, less for diastolic) after more than a year. This reducti...
Date:   Nov 2003
Title:   Salt
Publisher:   Better Health Channel
Description:   Salt is made up of sodium and chloride. It is the main source of sodium in our diet. Sodium helps to regulate the amount of fluid in the body but too much sodium has been linked to high blood pressure. The average Australian eats many times more sodium than they need for good health, mainly in processed foods.
Date:   Nov 2007
Title:   Avoiding salt to prevent or treat high blood pressure and other salt-related conditions - detailed answer
Publisher:   Nutrition Australia
Description:   The following questions and answers explain how people can reduce salt consumption to (a) Treat such conditions as high blood pressure, swollen ankles ('idiopathic oedema'), premenstrual syndrome, carpal tunnel syndrome and the severe vertigo attacks of Meniere's syndrome; and (b) Help to prevent these conditions
Date:   Sep 2004
Title:   Salt
Publisher:   Child and Youth Health - CYH (South Australia)
Description:   The salt that we eat is called sodium chloride. It consists of 40% sodium and 60% chloride joined together chemically to make a compound we call salt. Both sodium and chloride are not safe by themselves, but when they join together they are not dangerous.
Date:   Sep 2008
Title:   Food to have sometimes
Publisher:   Better Health Channel
Description:   Some foods should only be eaten occasionally. These 'extra foods' (sometimes called junk food) are foods like potato chips, chocolate, cakes, lollies, soft drinks and some takeaway food like hamburgers and hotdogs. These foods are usually low in nutrients and high in salt, sugar or fat. They are 'extras' to be enjoyed occasionally.
Date:   Mar 2007
Title:   Summary faq on avoiding salt to prevent or treat high blood pressure and other salt-related conditions
Publisher:   Nutrition Australia
Description:   Most cases of high blood pressure are believed to result from inappropriate diet and lifestyle, especially high salt intake and low levels of physical activity.
Date:   Jan 2003
Title:   Healthy cooking tips
Publisher:   Better Health Channel
Description:   Healthy cooking is easy. In many cases, your favourite recipes can be modified so they offer a healthier alternative. Non-stick cookware can be used to reduce the need for cooking oil. To keep valuable nutrients, microwave or steam your vegetables instead of boiling them.
Date:   Nov 2007
Title:   Preventing stroke: is it time to change your lifestyle?
Publisher:   Multicultural Health Communication Service (NSW)
Description:   How diet and exercise can help prevent stroke.
Date:   Sep 1996
Title:   Nutrition: Student factsheet
Publisher:   Women's Health Queensland Wide Inc
Description:   Young women's eating habits often change due to part-time work, a generally more independent lifestyle and concerns about body image and weight. This student factsheet provides information on the nutritional requirements for a person of their age to help them make better food choices.
Date:   Nov 2007
Title:   What is 'Chinese Restaurant Syndrome' and what causes it?
Publisher:   Nutrition Australia
Description:   Discusses 'Chinese Restaurant Syndrome', a combination of symptoms that some people experience after eating a meal from a Chinese restaurant. Possible causes are monosodium glutamate (MSG) and salt.
Date:   May 1999
Title:   How to keep your blood pressure healthy
Publisher:   Multicultural Health Communication Service (NSW)
Description:   Why high blood pressure harms health.
Date:   Sep 1997
Title:   Iodised salt for preventing iodine deficiency disorders
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   Iodised salt supplementation improves iodine status but effect on other outcomes is unclearIodine deficiency causes mental retardation in children as well as enlarged thyroid glands (goitre) and deficiencies in thyroid hormones in people of all ages. It...
Date:   Sep 2004
Title:   Effect of longer-term modest salt reduction on blood pressure
Publisher:   John Wiley and Sons, Ltd. for The Cochrane Collaboration
Description:   Current public health recommendations in most developed countries are to reduce salt intake by about half, i.e. from approximately 10 grams per day to 5 grams per day. Our pooled analysis of randomised trials of 4 weeks or more in duration showed that r...
Date:   May 2005
Results 1 to 16 displayed.

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