1. The Effects of Two Intervention Strategies to Reduce the Intake of Salt and the Sodium-To-Potassium Ratio on Cardiovascular Risk Factors. A 4-Month Randomised Controlled Study among Healthy Families
- Author
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Kirsten Schroll Bjoernsbo, Ellen Trolle, Anne Dahl Lassen, Ulla Toft, Nanna Louise Riis, Anne Helms Andreasen, Niklas Rye Joergensen, Amalie Kruse Sigersted Frederiksen, and Jens K. Munk
- Subjects
Male ,cardiovascular risk factors ,Potassium ,Denmark ,030204 cardiovascular system & hematology ,Plasma renin activity ,Group B ,bread reformulation ,chemistry.chemical_compound ,Families ,0302 clinical medicine ,Renin ,Real life clinical trial ,Cluster Analysis ,030212 general & internal medicine ,Child ,Cardiovascular risk factors ,Family Characteristics ,Nutrition and Dietetics ,Salt reduction ,potassium ,Bread ,Diet, Sodium-Restricted ,Middle Aged ,families ,Intention to Treat Analysis ,Cholesterol ,Treatment Outcome ,Adipose Tissue ,Cardiovascular Diseases ,Child, Preschool ,Female ,Diet, Healthy ,lcsh:Nutrition. Foods and food supply ,Adult ,medicine.medical_specialty ,Adolescent ,Epinephrine ,Sodium ,chemistry.chemical_element ,lcsh:TX341-641 ,real life clinical trial ,Article ,03 medical and health sciences ,Internal medicine ,medicine ,Humans ,Salt intake ,Sodium Chloride, Dietary ,salt reduction ,Adverse effect ,Intention-to-treat analysis ,business.industry ,Potassium, Dietary ,Diet ,Endocrinology ,chemistry ,Heart Disease Risk Factors ,Linear Models ,Bread reformulation ,business ,Food Science - Abstract
The aim was to examine the effects of two different salt reduction strategies on selected cardiovascular risk factors. The study was a four-month cluster randomised controlled study. Eighty-nine healthy Danish families (309 individuals) were randomly assigned to either (A) gradually salt-reduced bread, (B) gradually salt-reduced bread and dietary counselling to further reduce salt intake and increase potassium intake or (C) standard bread (control). The effect was assessed using linear mixed models. Intention to treat analyses comparing changes in the three groups showed a significant reduction in body fat percent (&minus, 1.31% (&minus, 2.40, &minus, 0.23)) and a borderline significant reduction in total plasma cholesterol (&minus, 0.25 mmol/L (&minus, 0.51, 0.01) and plasma renin (&minus, 0.19 pmol/L (&minus, 0.39, 0.00) in group A compared to the control group. Adjusted complete case analyses showed a significant reduction in total plasma cholesterol (&minus, 0.29 mmol/L (&minus, 0.50, 0.08), plasma LDL cholesterol (&minus, 0.08 mmol/L (&minus, 0.15, 0.00)), plasma renin (&minus, 0.23 pmol/L (&minus, 0.41, 0.05)), plasma adrenaline (&minus, 0.03 nmol/L (&minus, 0.06, 0.01)) and body fat percent (&minus, 1.53% (&minus, 2.51, 0.54)) in group A compared to the control group. No significant changes were found in group B compared to the control group. In conclusion, receiving sodium reduce bread was associated with beneficial changes in cardiovascular risk factors. No adverse effects were observed.
- Published
- 2020
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