10 results on '"Arcand, JoAnne"'
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2. Dietary sodium reduction in Canada: more action is needed to reach the 2025 global targets
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Arcand, JoAnne and Campbell, Norm R.C.
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Health promotion -- Planning ,Public health -- Laws, regulations and rules ,Nutrition policy -- Planning ,Salt-free diet -- Social aspects -- Political aspects ,Health ,Government regulation ,Company business planning ,Planning ,Social aspects ,Political aspects ,Laws, regulations and rules - Abstract
Key points * The World Health Organization prioritized dietary sodium reduction and declared a "30% reduction in population sodium intakes by 2025" as 1 of 9 global targets for noncommunicable [...]
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- 2022
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3. Adequate intake of potassium does not cause hyperkalemia in hypertensive individuals taking medications that antagonize the renin angiotensin aldosterone system
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Malta, Daniela, Arcand, JoAnne, Ravindran, Anju, Floras, Vanessa, Allard, Johane P., and Newton, Gary E.
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Hyperkalemia ,Enzymes ,Hypertension ,Aldosterone ,Enzyme inhibitors ,Corticosteroids ,Angiotensin ,Fruit ,Steroids ,Food/cooking/nutrition ,Health - Abstract
Background: Reduced potassium excretion caused by angiotensinconverting enzyme inhibitors (ACEis) and angiotensin receptor blockers (ARBs) may increase the risk of hyperkalemia (serum potassium concentration >5 mmol/L) in the setting of increased potassium intake. Objective: The purpose of this study was to assess the effect of increasing dietary potassium on serum potassium concentration in hypertensive individuals with normal renal function treated with an ACEi or ARB. We hypothesized that an increase in dietary potassium would not provoke hyperkalemia in this population despite treatment with either an ACEi or ARB. Design: We conducted a controlled, parallel-design clinical trial in 20 hypertensive subjects with normal renal function treated with an ACEi or ARB, with random assignment to a usual diet or a high-potassium diet (HKD). Fruit and vegetable intake was used to increase potassium intake. Seram potassium concentration, 3-d food records, and 24-h urine collections were completed at baseline and 4 wk. Results: In the usual-diet group there were no statistically significant differences for potassium excretion, intake, or serum levels at end of study compared with baseline. The HKD group had significant differences in urinary potassium excretion (83 [+ or -] 26 mmol/d at baseline compared with 109 [+ or -] 35 mmol/d at 4 wk, P = 0.01) and dietary potassium intake (3775 [+ or -] 1189 mg/d at baseline compared with 5212 [+ or -] 1295 mg/d at 4 wk, P = 0.02). Despite increased potassium intake in the HKD group, serum potassium concentrations did not significantly increase from baseline at midpoint or end of study (4.1 [+ or -] 0.6, 4.3 [+ or -] 0.3, and 4.2 [+ or -] 0.4 mmol/L, respectively). Conclusion: This study demonstrates that an increase in dietary potassium over a 4-wk period is safe in hypertensive subjects who have normal renal function and are receiving ACEi and/or ARB therapy. This trial was registered at www.clinicaltrials.gov as NCT02759367. Keywords: angiotensin-converting enzyme inhibitor, [beta]-blocker, hypertension, nutrition, potassium doi: 10.3945/ajcn.115.129635
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- 2016
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4. Sodium-Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Food Additives
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Parpia, Arti Sharma, Goldstein, Marc B., Arcand, JoAnne, Cho, France, L'Abbe, Mary R., and Darling, Pauline B.
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Potassium in the body -- Health aspects ,Sodium in the body -- Health aspects ,Hyperkalemia -- Risk factors ,Arrhythmia -- Risk factors ,Food/cooking/nutrition - Abstract
To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jand.2017.10.025 Byline: Arti Sharma Parpia, Marc B. Goldstein, JoAnne Arcand, France Cho, Mary R. L'Abbe, Pauline B. Darling Abstract: Sodium-reduced packaged food products are increasingly available to consumers; however, it is not clear whether they are suitable for inclusion in a potassium-reduced diet. For individuals with impaired renal potassium excretion caused by chronic kidney disease and for those taking certain medications that interfere with the rennin-angiotensin aldosterone axis, the need to limit dietary potassium is important in view of the risk for development of hyperkalemia and fatal cardiac arrhythmias. Article History: Received 24 May 2016; Accepted 30 October 2017 Article Note: (footnote) STATEMENT OF POTENTIAL CONFLICT OF INTEREST F. Cho is an employee at Maxxam Analytics and has no financial interest in this research. No potential conflict of interest was reported by the other authors. The food products were chosen by the principal investigators at the University of Ottawa and Toronto., FUNDING/SUPPORT Funding for this research was provided by a research grant from the Canadian Foundation of Dietetic Research.
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- 2018
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5. Consumer attitudes and understanding of low-sodium claims on food: an analysis of healthy and hypertensive individuals
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Wong, Christina L., Arcand, JoAnne, Mendoza, Julio, Henson, Spencer J., Qi, Ying, Lou, Wendy, and L'Abbe, Mary R.
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Research ,Consumer behavior -- Research ,Food labeling -- Research ,Sodium restricted diet -- Research ,Hypertension -- Research ,Salt-free diet -- Research - Abstract
Background: Sodium-related claims on food labels should facilitate lower-sodium food choices; however, consumer attitudes and understanding of such claims are unknown. Objectives: We evaluated consumer attitudes and understanding of different types of sodium claims and the effect of having hypertension on responses to such claims. Design: Canadian consumers (n = 506), with and without hypertension, completed an online survey that contained a randomized mock-package experiment, which tested 4 packages that differed only by the claims they carried as follows: 3 sodium claims (disease risk reduction, function, and nutrient-content claims) and a tastes-great claim (control). Participants answered the same questions on attitudes and understanding of claims after seeing each package. Results: Food packages with any sodium claim resulted in more positive attitudes toward the claim and the product healthfulness than did packages with the taste control claim, although all mock packages were identical nutritionally. Having hypertension increased ratings related to product healthfulness and purchase intentions, but there was no difference in reported understanding between hypertensives and normotensives. In general, participants attributed additional health benefits to low-sodium products beyond the well-established relation of sodium and hypertension. Conclusions: Sodium claims have the potential to facilitate lower-sodium food choices. However, we caution that consumers do not seem to differentiate between different types of claims, but the nutritional profiles of foods that carry different sodium claims can potentially differ greatly in the current labeling environment. Additional educational efforts are needed to ensure that consumers do not attribute inappropriate health benefits to foods with low-sodium claims. This trial was registered at clinicaltrials.gov as NCT01764724. Am J Clin Nutr 2013;97:1288-98. doi: 10.3945/ajcn.112.052910.
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- 2013
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6. Nutritional Inadequacies in Patients with Stable Heart Failure
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Arcand, Joanne, Floras, Vanessa, Ahmed, Mavra, Al-Hesayen, Abdul, Ivanov, Joan, Allard, Johane P., and Newton, Gary E.
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Risk factors ,Research ,Complications and side effects ,Heart failure -- Risk factors ,Heart failure -- Research ,Malnutrition -- Complications and side effects ,Malnutrition -- Research - Published
- 2009
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7. Evaluation of 2 methods for sodium intake assessment in cardiac patients with and without heart failure: the confounding effect of loop diuretics
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Arcand, JoAnne, Floras, John S., Azevedo, Eduardo, Mak, Susanna, Newton, Gary E., and Allard, Johane P.
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Diagnosis ,Complications and side effects ,Risk factors ,Dosage and administration ,Health aspects ,Heart failure -- Diagnosis ,Heart failure -- Risk factors ,Diuretics -- Complications and side effects ,Sodium (Nutrient) -- Dosage and administration ,Sodium (Nutrient) -- Health aspects ,Sodium in the body -- Dosage and administration ,Sodium in the body -- Health aspects - Abstract
Background: Twenty-four-hour urine collections are considered the optimal method for sodium intake assessment. Whether a diagnosis of heart failure (HF) or the use of loop diuretic (LD) therapy for HF compromises the validity of 24-h urine collections as a surrogate marker for sodium intake is unknown. Objective: The objective was to determine the strength of association between 24-h urine collections and food records for sodium intake assessment in non-HF cardiac patients and in HF patients stratified by LD usage. Design: Food records and 24-h urine collections were simultaneously completed for 2 consecutive days. Correlation coefficients and the Bland-Altman method of agreement described the relation between the techniques. Results: Non-HF cardiac patients (n = 96; mean [+ or -] SD age: 65 [+ or -] 11 y), HF patients who were not taking an LD (n = 47; 62 [+ or -] 11 y), and HF patients who were taking an LD (n = 62; age: 60 [+ or -] 12 y) were included. Correlation coefficients for sodium intake between food records and urine collections were r = 0.624 (P < 0.001) for non-HF cardiac patients and r = 0.678 (P < 0.001) for HF patients who were not taking an LD. However, no significant association (r = 0.132, P = 0.312) was observed for HF patients who were taking LDs. The 95% limits of agreement between the non-HF cardiac patients and the HF patients who were not taking LDs were similar but were [approximately equal to]50% wider for HF patients who were taking LDs. Conclusions: For the assessment of sodium intake, food records agree well with 24-h urine collections in non-HF patients with cardiovascular disease and in HF patients who are not receiving LD but not for HF patients who are taking LDs. Therefore, food records may provide a better estimate of sodium intake in HF patients who are receiving LD therapy. Am J Clin Nutr 2011;93:535-41. doi: 10.3945/ajcn.110.004457
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- 2011
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8. A high-sodium diet is associated with acute decompensated heart failure in ambulatory heart failure patients: a prospective follow-up study
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Arcand, JoAnne, Ivanov, Joan, Sasson, Alexa, Floras, Vanessa, Al-Hesayen, Abdul, Azevedo, Eduardo R., Mak, Susanna, Allard, Johane P., and Newton, Gary E.
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Care and treatment ,Prevention ,Research ,Health aspects ,Diet therapy ,Heart failure -- Care and treatment ,Heart failure -- Prevention ,Heart failure -- Research ,Sodium restricted diet -- Health aspects ,Sodium restricted diet -- Research ,Cardiac patients -- Diet therapy ,Salt-free diet -- Health aspects ,Salt-free diet -- Research - Abstract
Background: A low-sodium diet is an accepted treatment of patients with heart failure (HF), although minimal evidence exists on the appropriate amount of sodium intake for this population. Certain HF guidelines have liberalized dietary sodium recommendations, which actually exceed guidelines for healthy adults. Objectives: We tested the hypothesis that high sodium intake is related to acute decompensated HF (ADHF) in ambulatory HF patients. Secondary outcomes included all-cause hospitalization and mortality. Design: We prospectively enrolled medically stable, ambulatory patients with systolic HF (n = 123; mean [+ or -] SD age: 60 [+ or -] 13 y) from 2 outpatient HF clinics from 2003 to 2007. Baseline estimates of dietary sodium and other nutrient intakes were obtained from two 3-d food records. Results: The median follow-up time was 3.0 y. Mean ([+ or -]SD) sodium intakes were 1.4 [+ or -] 0.3, 2.4 [+ or -] 0.3, and 3.8 [+ or -] 0.8 g Na/d in the lower, middle, and upper tertiles, respectively. Cumulative ADHF event rates at 3 y were 12 [+ or -] 6%, 15 [+ or -] 7%, and 46 [+ or -] 11% in the low, middle, and upper tertiles, respectively (log-rank P = 0.001). For ADHF, the upper tertile was associated with an adjusted hazard ratio of 2.55 (95% CI: 1.61, 4.04; P < 0.001). Time-to-event probabilities were significant for mortality (log-rank P = 0.022) but not for all-cause hospitalization (log-rank P = 0.224). The high-sodium tertile was associated with an adjusted hazard ratio of 1.39 (95% CI: 1.06, 1.83; P = 0.018) for all-cause hospitalization and 3.54 (95% CI: 1.46, 8.62; P = 0.005) for mortality. Conclusions: To our knowledge, this study provides the first prospective evidence that ambulatory HF patients who consume higher amounts of sodium are at greater risk of an ADHF event. These data provide support for more stringent sodium intake guidelines than those currently recommended for HF patients. doi: 10.3945/ajcn.110.000174.
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- 2011
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9. Front-of-pack nutrition labelling systems: a missed opportunity?
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Emrich, Teri E., Arcand, JoAnne, and L'Abbe, Mary R.
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Food labeling -- Nutritional aspects -- Laws, regulations and rules ,Government ,Health ,Health care industry ,Government regulation ,Nutritional aspects ,Laws, regulations and rules - Abstract
Both the US Institute of Medicine and the Canadian Standing Committee on Health have called for simple, standardized front-of-package (FOP) nutrition labelling systems on packaged foods. However, despite scientific evidence and expert consensus on the topic, Canada's Minister of Health has dismissed these recommendations, stating that Canadian consumers already have 'the tools they need to make healthy food choices when they shop for groceries'. This is relevant since existing evidence suggests that the current regulated nutrition labelling tools may not meet their intended objectives. Furthermore, Canada's current FOP labelling environment--characterized by a variety of FOP labels with varying criteria--does not support the objectives of good nutrition labelling defined by Health Canada. Evidence suggests that well-designed FOP systems are capable of positively influencing consumer purchases as well as product reformulations by manufacturers. The US Institute of Medicine suggests a standardized, simple, interpretive, and ordinal FOP symbol as the ideal FOP labelling system. Although additional research is required, such a system should be considered in Canada, as it may be capable of addressing the shortcomings of existing nutrition labelling tools found in the Canadian marketplace. Key words: Nutrition policy; food labeling; public health Tant l'Institute of Medicine des Etats-Unis que le Comite permanent de la sante du Canada ont reclame des systemes d'etiquetage nutritionnel << sur le devant de l'emballage >> (SLDDE) simples et standardises pour les aliments emballes. Toutefois, malgre les preuves scientifiques et le consensus des specialistes sur le sujet, la ministre de la Sante du Canada a rejete ces recommandations en disant que les consommateurs canadiens possedent deja << les outils dont ils ont besoin pour choisir des aliments sains quand ils font l'epicerie >>. C'est un element pertinent, car les donnees existantes portent a croire que les outils actuels de reglementation de l'etiquetage nutritionnel pourraient ne pas respecter leurs objectifs prevus. De plus, l'environnement d'etiquetage SLDDE actuel du Canada--caracterise par diverses etiquettes SLDDE choisies selon divers criteres--n'appuie pas l'objectif d'un bon etiquetage nutritionnel defini par Sante Canada. Les faits montrent que des systemes SLDDE bien concus sont capables d'influencer positivement les achats des consommateurs ainsi que les reformulations de produits par les fabricants. Selon l'Institute of Medicine americain, le systeme d'etiquetage SLDDE ideal est un symbole SLDDE standardise, simple, interpretatif et ordinal. Il faudrait pousser la recherche, mais un tel systeme merite qu'on s'y interesse au Canada, car il pourrait combler les carences des outils d'etiquetage nutritionnel que l'on trouve actuellement sur le marche canadien. Mots cles : politique nutritionnelle; etiquetage aliments; sante publique, In 2011, the US Institute of Medicine (IOM) called for a standardized, universal Front-of-Package (FOP) nutrition labelling system, '... that encourages healthier food choices through simplicity, visual clarity, and the [...]
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- 2012
10. Evaluation of sodium levels in hospital patient menus
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Arcand, JoAnne, Steckham, Katherine, Tzianetas, Roula, L'Abbe, Mary R., and Newton, Gary E.
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Management ,Food and nutrition ,Usage ,Health aspects ,Company business management ,Hospital food services -- Management ,Hospital patients -- Food and nutrition ,Salt (Food) -- Usage ,Sodium restricted diet -- Usage ,Sodium restricted diet -- Health aspects ,Salt -- Usage ,Salt-free diet -- Usage ,Salt-free diet -- Health aspects ,Hospitals -- Food service ,Hospitals -- Management - Published
- 2012
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