1,721,181 research outputs found
Salty foods and risk of gastric cancer: Overview of the evidence Salted foods and gastric cancer
No full textIn most countries, humans consume a large amount of salt (10 g or more per day), although WHO recommendations suggest to limit salt intake to no more than 5 g/day. Gastric cancer is a common neoplasia and dietary factors, especially salt consumption, are considered relevant to its causation. Epidemiological investigations indicated a dose-dependent positive association and, in particular, a meta-analysis of the available prospective studies detected a strong adverse effect of salt intake on the risk of gastric cancer in the general population. Also experimental studies supported this association and suggested an unfavourable synergistic action of high salt intake and Helicobacter pylori infection. This article focuses on the epidemiological evidence concerning the association between excess salt rich-food consumption and risk of gastric cancer, and highlights the potential mechanisms whereby salt excess may favour the development of gastric cancer
Does salt intake in the first two years of life affect the development of cardiovascular disorders in adulthood?
No full text
Does salt intake in the first two years of life affect the development of cardiovascular disorders in adulthood?
No full textNutrition and the Covid-19 pandemic: Three factors with high impact on community health
No full textAims: In the course of the COVID-19 pandemic, multiple suggestions have been delivered through websites and social media referring to natural substances and various kinds of supplements with thaumaturgical properties in preventing and/or fighting the coronavirus infection. Indeed, there is no clinical trial evidence that a dietary or pharmacological supplementation of any particular substance will increase the effectiveness of the immune defences. There are however three nutritional issues that deserve special attention under the present circumstances, namely vitamin D deficiency, excess salt intake and inappropriate alcohol consumption. Here is a short review of the current knowledge about the possible role of these factors in the immunity defence system and their potential impact on the modulation of the immune response to SARS-COV2 infection. Data synthesis: For all of these factors there is convincing evidence of an impact on the immune defence structure and function. In the absence of RCT demonstration that increased ingestion of any given substance may confer protection against the new enemy, special attention to correction of these three nutritional criticisms is certainly warranted at the time of COVID pandemic. Conclusions: We propose that the inappropriate intake of salt and alcohol and the risk of inadequate vitamin D status should be object of screening, in particular in subjects at high mortality risk from SARS-COV 2 infection, such as institutionalised elderly subjects and all those affected by predisposing conditions
Varianti alleliche dei geni per i recettori dei peptidi natriuretici e parametri antropometrici ed ematochimici nella popolazione dell’Olivetti Heart Study
No full textTime to define food salt targets in Italy starting with cereal-based products: A safe and practical way to reduce the heavy burden of cardiovascular disease
No full text- …
