ResearchCurrent ResearchAcceptability of Sodium-Reduced Research Diets, Including the Dietary Approaches to Stop Hypertension Diet, among Adults with Prehypertension and Stage 1 Hypertension
Section snippets
DASH-Sodium Trial Design and Study Participants
The DASH-Sodium trial was a multicenter, randomized, controlled trial that compared the effects on blood pressure of two diets at three sodium levels in adults with prehypertension or stage 1 hypertension. It was an outpatient feeding study, a design that promotes high adherence and control of dietary intake (17). Clinical centers located in Baltimore, MD; Baton Rouge, LA; Boston, MA; and Durham-Raleigh, NC; a coordinating center located in Portland, OR; and the National Heart, Lung and Blood
Results
The demographic profile of the 354 participants who completed all seven diet acceptability questionnaires was similar to the 412 participants (14) who were enrolled in the trial (data not shown), resulting in an 86% response rate. Incomplete or nonrespondents (n=58) had similar demographic characteristics as complete respondents (n=354) with respect to age, BMI, sex, race, and hypertension status (data not shown), but were less likely to have had some college education (70% of incomplete or
Discussion
This study assessed the acceptability of sodium-reduced research diets by participants in the DASH-Sodium trial (14). Participants on both the DASH and control diets gave relatively high acceptability ratings to all levels of sodium, ranging on average from four to seven points. The intermediate level received somewhat higher ratings than either the lower or higher sodium. The DASH diet and its components received higher scores than the control diet at all sodium levels. Overall diet
Conclusions
This study found that during 30 days of consuming research diets at three levels of sodium, the intermediate sodium level was slightly more acceptable than either the higher or lower level, which generally had similar ratings. Whether or not acceptability was influenced by the sodium levels themselves or by the manner in which the research diets were prepared cannot be determined in this study. Nonetheless, these differences in salt acceptability between sodium levels were small, and the
N. Karanja and W. M. Vollmer are senior investigators, Kaiser Permanente Center for Health Research, Portland, OR.
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Cited by (31)
Conventional and emerging approaches for reducing dietary intake of salt
2022, Food Research InternationalCitation Excerpt :Pre-hypertensive individuals were motivated to lower the dietary sodium intake by counselling sessions. Among 354 adults, only 20–40% of them realized the adequate intake level of sodium (Karanja et al., 2007). Moreover, regarding food labeling, the public must be given awareness about understanding nutritional labels for choosing lower salt options.
Canadian society of nephrology commentary on the KDIGO clinical practice guideline for CKD evaluation and management
2015, American Journal of Kidney DiseasesCitation Excerpt :Not adopting protein restriction routinely in patients with CKD avoids the unintended but inevitable consequence of redirection of this limited resource away from those (with and without CKD) who receive specific referral on the basis of ability to benefit. A more liberal suggestion about sodium intake and protein intake may enhance quality of life and adherence,111 as well as reducing the proportion of patients who would be advised to make changes. Patients with GFRs > 30 mL/min/1.73 m2 rarely experience hyperphosphatemia, acidosis, or hyperkalemia.112,113
Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception
2013, Trends in Food Science and TechnologyCitation Excerpt :The main challenge in these cognitive approaches is that consumers are encouraged to change actively to lower sodium diets. A study by Karanja et al. (2007) shows that it can be difficult for people to switch to a different diet. In that study, where counselling sessions were used to motivate participants to lower their sodium intake, only 20–40% of the participants realized the target sodium intake levels.
Dietary therapy in hypertension
2010, New England Journal of MedicineCitation Excerpt :Processed foods are often high in sodium. A low sodium diet is sometimes less palatable for patients who are accustomed to a high-sodium diet; however, tastes adapt quickly, and studies have shown that low-sodium diets can be as acceptable to patients as higher-sodium diets.64 Herbs, spices, and citrus fruit (juice or peel) and other acidic ingredients such as vinegar can be added to dishes to compensate for low sodium content and may even be preferred over foods with higher amounts of sodium.
Cardiovascular risk factors: Hypertension and hyperlipidemia
2022, Cooking for Health and Disease Prevention: From the Kitchen to the Clinic
N. Karanja and W. M. Vollmer are senior investigators, Kaiser Permanente Center for Health Research, Portland, OR.
K. J. Lancaster is an associate professor, Department of Nutrition, Food Studies, and Public Health, New York University, New York.
P.-H. Lin is an associate research professor, Department of Medicine, Duke Hyptertension Center and the Sarah W. Stedman Center for Nutritional Studies, Duke University Medical Center, Durham, NC.
M. M. Most is an associate professor, research, Pennington Biomedical Research Center, Baton Rouge, LA.
J. D. Ard is an assistant professor, Department of Nutrition Sciences, University of Alabama, Birmingham.
J. F. Swain is a bionutrition manager, National Institutes of Health General Clinical Research Center, Brigham and Women’s Hospital, Boston, MA.
F. M. Sacks is a professor, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, and Nutrition Department, Harvard School of Public Health, Boston, MA.
E. Obarzanek is a research nutritionist, National Heart, Lung, and Blood Institute, Bethesda, MD.