12 January - 20 June 2016

Large amounts of salt linked to obesity and inflammation

12 Feb 14

Recently published research in Paediatrics by Zhu et al suggests a link between high intakes of salt in adolescence and obesity and inflammation regardless of calories consumed.  In a cross-sectional study, 766 healthy adolescents aged 14 – 18 years were recruited from public high schools in Augusta, Georgia.  A range of measurements were taken including dietary sodium intake which was estimated by seven day, 24 hour dietary recall; % body fat measured by dual-energy x-ray absorptiometry; subcutaneous abdominal adipose tissue and visceral tissue measured by magnetic resonance imaging and fasting blood samples measured for leptin, adiponectin, C-reactive protein, tumour necrosis factor-α and intercellular adhesion molecule-1.  Researchers found that the average dietary sodium consumed by participants was as high as that of adults and more than twice the AHA recommendation.  There was a positive association between higher dietary intake and adiposity independent of intakes of energy and sweetened soft drinks.  Also, high sodium intake was positively and independently associated with leptin (an adipokine secreted by fat cells which relates to the control of metabolism, maintenance of energy homeostasis, and body weight) and tumour necrosis factor-α (a potent pro-inflammatory cytokine, which plays a role in chronic inflammation).    Zhu et al. suggest that sodium intake could be a direct cause of obesity, as studies have shown that “salted food stimulates the brain’s reward and pleasure centres and increases caloric consumption.  Secondly, independent of energy intake, high salt intake can induce adipocyte hypertrophy, increased mass of adipose depots and high plasma leptin concentrations by enhancing the adipocyte insulin sensitivity for glucose uptake, the insulin-induced glucose metabolism, and lipogenic capacity of white adipose tissue in rats.” The researchers suggest that longitudinal studies or clinical trials in young people are warranted to establish the role of high sodium intake in the development of adiposity, leptin, resistance, and inflammation. 

RSSL can determine the composition of food and drink products, including the sodium content (UKAS accredited). For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

RSSL's Product and Ingredient Innovation Team, has considerable experience in re-formulating products to provide more healthy options including low salt, low sugar versions and using pre- and probiotics.  Using RSSL can help speed up your development cycle considerably.  For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry