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Sodium

2025-06-25T02:56:45Z

Title: Sodium Authors: Strazzullo, Pasquale; Abate, Veronica Abstract: ABSTRACT Sodium is the major cation of extracellular fluid (ECF) and, because of its osmotic action, is involved in the regulation of ECF volume and blood pressure. The ingested sodium is almost completely absorbed by the intestine. Circulating sodium is filtered by the glomeruli and its renal tubular handling is responsible for the maintenance of sodium and water balance. Sodium deficiency is rare and occurs only in some medical conditions. High dietary sodium intake is associated with ECF volume expansion and is a leading risk factor for hypertension and cardiovascular diseases; it also adds to risk of gastric cancer, nephrolithiasis, reduced bone mineral density, and osteoporosis. Salt added while cooking and eating, the amount added during food transformation, and that occurring naturally in foods contribute to the dietary sodium intake. Additional small amounts of sodium may be occasionally acquired through oral or parenteral medications. The National Academy of Science, Engineering and Medicine set an adequate intake of 1.5 g and a chronic disease risk reduction intake of 2.3 g of sodium per day for the adult population. The European Food Safety Authority and the World Health Organization set a standard dietary target for sodium of 2 g/ d (5 g of salt). Recent studies highlighted the relevance of salt intake reduction for all-cause mortality risk and, in particular, for stroke. Sodium also appears to affect the activity of the immune system by influencing the gut microbiota composition and the macrophage and lymphocyte differentiation. Keywords: sodium, salt, food sources, dietary reference values, healthy habits, cardiovascular prevention

Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption

2025-06-25T02:53:11Z

Title: Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption Authors: B Caffrey, Elisa; Perelman, Dalia; P Ward, Catherine; D Sonnenburg, Erica; D Gardner, Christopher; Sonnenburg, Justin L Abstract: ABSTRACT Fermented foods have been consumed for millennia, valued for their extended shelf life, distinctive sensory properties, and potential health benefits. Emerging research suggests that fermented food consumption may contribute to gut microbiome diversity, immune modulation, and metabolic regulation; however, mechanistic insights and clinical validation remain limited. This review synthesizes current scientific evidence on the microbial and metabolite composition of fermented foods, their proposed health effects, and safety considerations for vulnerable populations. Additionally, we highlight the need for standardized definitions, serving sizes, and regulatory frameworks to enhance consumer transparency and research reproducibility. By providing a structured overview of existing data and knowledge gaps, this review establishes a foundation for integrating fermented foods into dietary recommendations and guiding future research directions. Keywords: FAM, FDM, dietary recommendations, fermentation, fermented foods, metabolites, microbiome, postbiotics, prebiotics, probiotics

Dietary Sugar Intake and Incident Type 2 Diabetes Risk: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

2025-06-25T02:41:37Z

Title: Dietary Sugar Intake and Incident Type 2 Diabetes Risk: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies Authors: Della Corte, Karen A; Bosler 1, Tyler; McClure, Cole; E Buyken, Anette; D LeCheminant, James; Schwingshackl, Lukas; Della Corte, Dennis Abstract: ABSTRACT The dose-response relationship between dietary sugar and type 2 diabetes (T2D) risk is uncertain. MEDLINE, Embase, CINAHL, Web of Science and Cochrane databases were searched through July 9, 2024 for prospective cohort studies reporting relative measures of incident T2D risk by categories of dietary sugar (total, free, added, fructose, sucrose) or 2 beverage sources (non-diet sugar-sweetened beverages [SSBs], fruit juice) in healthy adults. Linear and restricted cubic spline dose-response models were fitted for each exposure, and studyspecific slopes and confidence intervals (CIs) were calculated. Heterogeneity was evaluated using Q-statistics. Risk of bias was evaluated using the Risk of Bias in Non-randomized Studies of Exposures (ROBINS-E) tool. The Grading of Recommendations Assessment, Development and Evaluation (GRADE) approach was applied to assess the certainty of evidence. Of 10,384 studies, 29 cohorts were included: SSB: 18 (n ¼ 541,288); fruit juice: 14 (n ¼ 490,413); sucrose: 7 (n ¼ 223,238); total sugar: 4 (n ¼ 109,858); fructose: 5 (n ¼ 158,136); and added sugar: 2 (n ¼ 31,004). Studies were conducted in Europe (13), United States (11), Asia (6), Australia (4), and Latin America (3). Each additional serving of SSB and fruit juice was associated with a higher risk of T2D (risk ratio [RR]: 1.25; 95% CI: 1.17, 1.35 and RR: 1.05; 95% CI: >1.00, 1.11, respectively; moderate certainty). In contrast, 20 g/d intakes of total sugar and sucrose were inversely associated with T2D (RR: 0.96; 95% CI: 0.94, 0.98; low certainty; and RR: 0.95; 95% CI: 0.91, <1.00; moderate certainty, respectively). No associations were found for added sugar (RR: 0.99; 95% CI: 0.96, 1.01; low certainty) or fructose (RR: 0.98; 95% CI: 0.83, 1.15; very low certainty). These findings suggest that dietary sugar consumed as a beverage (SSB and fruit juice) is associated with incident T2D risk. The results do not support the common assumption that dietary sugar (i.e., total sugar and sucrose), irrespective of type and amount, is consistently associated with increased T2D risk. This study was registered in PROSPERO as CRD42023401800. Keywords: dietary sugar, sugar-sweetened beverages, fruit juice, type 2 diabetes, dose-response meta-analysis

Seafood During Pregnancy and Lactation and Child Neurocognitive Development: A Systematic Review

2025-06-25T02:38:26Z

Title: Seafood During Pregnancy and Lactation and Child Neurocognitive Development: A Systematic Review Authors: O’Connor, Lauren E; K Spill, Maureen; Saha, Sanjoy; Balalian, Arin A; S Davis, Julie; MacFarlane, Amanda J Abstract: ABSTRACT Background: Assessing seafood as a food group, rather than as a source of omega-3 fatty acids or contaminants, may better inform dietary guidance for pregnancy and lactation. Objectives: This study aims to assess relationships between seafood consumption during pregnancy and lactation and neurocognitive development in the child. Methods: Three electronic databases were searched up to September 2024 to update a previous search from 2000 to 2019. Articles were included if seafood intake during pregnancy or lactation and a child outcome was assessed [neurocognitive development including cognitive, social–emotional, behavioral, movement/physical, language/communication, and aggregate scores as well as depression, anxiety, attention-deficit/hyperactivity disorder (ADHD), and autism spectrum disorder (ASD)]. Articles were screened at title, abstract, and full-text levels independently by 2 analysts. Data were extracted, quality checked, and synthesized narratively considering the direction, magnitude, and statistical significance of results. The risk of bias was assessed using study design-specific tools. Certainty of evidence was assessed using Grading of Recommendations Assessment, Development and Evaluations. Results: Forty articles [1 randomized controlled trial (RCT), 24 prospective cohorts, and 1 retrospective cohort] during pregnancy were identified; none for lactation. Evidence suggested relationships between higher seafood consumption and better social–emotional and behavioral development in children and adolescents aged 0–18 y as well as better aggregate scores of development for those <4 y. The certainty of the evidence was very low to moderate due to the lack of RCTs. Evidence for overall cognitive development was inconsistent but higher seafood may be related to better attention, reasoning and problem-solving, and verbal intelligence. However, evidence was limited in the number of studies and ages assessed. Evidence was inconsistent for movement/physical and language/communication development, and a paucity of studies was found for ADHD and ASD. Conclusions: Seafood consumption within currently recommended amounts during pregnancy may be associated with better social- –emotional, behavioral, and aggregate scores of development in the child, as well as potentially some aspects of cognitive development. This study was registered at PROSPERO as CRD42023432844. Keywords: fish, shellfish, omega-3 fatty acids, childhood, adolescence, infants and toddlers