Results 161 to 170 of about 127,323 (215)

Observations on Dietary Sodium Chloride

Journal of the American Dietetic Association, 1957
To eat or not to eat salt is now the question, What is the effect of “too little” or “too much”?
C O, BALL, G R, MENEELY
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Dietary Sodium and Chloride Levels for Growing-Finishing Pigs

Journal of Animal Science, 1985
The performance and the physiological and metabolic consequences of three dietary levels of Na (.03, .09 and .18%) and of Cl (.08, .17 and .32%) arranged factorially were determined in growing-finishing pigs (36 to 89 kg). Average daily gain and feed efficiency of pigs fed .03% Na were lower than pigs fed .09 or .18% Na. Gain:feed ratio of pigs fed .32
D C, Honeyfield, J A, Froseth, R J, Barke   +2 more
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Dietary Chloride as a Determinant of "Sodium-Dependent" Hypertension

Science, 1983
The uninephrectomized rat given desoxycorticosterone (DOC) provides a classic model of "sodium-dependent" hypertension. In such rats, the extent to which a given dietary intake of sodium induced an increase in blood pressure depended on whether or not the anionic component of the sodium salt was chloride. With normal and high dietary intakes of sodium,
T W, Kurtz, R C, Morris
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The need for excessive dietary sodium chloride following tympanoplasty

The Journal of Laryngology & Otology, 1995
AbstractLoss of a single nerve function in the peripheral network responsible for taste perception is traditionally considered clinically insignificant. However, we report the case of a 27-year-old woman who experienced significant selective taste loss for salt after manipulation of the chorda tympani during tympanoplasty.
H, Lauerma, P, Paalassalo
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Increased Dietary Sodium Chloride in Patients Treated with Antihypertensive Drugs

Clinical and Experimental Hypertension. Part A: Theory and Practice, 1991
Eleven patients on a normal diet with mild to moderate essential hypertension satisfactorily treated with diverse hypotensive agents entered a randomized double-blind cross-over study to evaluate the effect of additional sodium chloride (100 mmol slow sodium) compared with placebo on blood pressure control over a 6 week period. Despite excellent tablet
S L, Carney, A H, Gillies, A J, Smith, S, Smitham   +3 more
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Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study

The American Journal of Clinical Nutrition, 1986
Normotensive adults on low-sodium, weight-loss, and control diets recorded preferences and perceived saltiness for sodium chloride (NaCl) added to cream soup at intervals over 1 yr. Reduction in sodium intake and excretion accompanied a shift in preference toward less salt: preferred concentrations by ad libitum salting declined from 0.72% at the onset
C A, Blais, R M, Pangborn, N O, Borhani, M F, Ferrell, R J, Prineas, B, Laing   +5 more
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Regulation of Adrenal Renin Messenger Ribonucleic Acid by Dietary Sodium Chloride*

Endocrinology, 1989
Zona glomerulosa (ZG) and zona fasciculata (ZF/M) poly(A)+ RNA were isolated from the adrenals of bilaterally nephrectomized female Sprague-Dawley rats and hybridized to a full-length 32P-labeled 1423-base pair (bp) renin cDNA as well as a 698-bp renin cDNA KpnI segment (corresponding to amino acids 92-325) by the dot blot procedure using Bio-Rad Zeta ...
A S, Brecher, D N, Shier, H, Dene, S M, Wang, J P, Rapp, R, Franco-Saenz, P J, Mulrow   +6 more
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Regulation of renal adenosine A1 receptors: effect of dietary sodium chloride

European Journal of Pharmacology, 1999
The influence of dietary NaCl on the regulation of renal adenosine A(1) receptors was investigated in the rat. Renal membranes from rats fed on a diet low (0.04%) in NaCl showed a 46% increase in B(max) for the binding of [3H]-1,3-dipropyl-8-cyclopentylxanthine ([3H]DPCPX), a selective adenosine A(1) receptor antagonist, compared to membranes from rats
J A, Smith, E M, Whitaker, N, Yaktubay, M J, Morton, C J, Bowmer, M S, Yates   +5 more
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Taste perception of sodium chloride in relation to dietary intake of salt

The American Journal of Clinical Nutrition, 1982
Normotensive young adults, categorized as having high, medium, or low dietary intakes of salt based on a food habits questionnaire, participated in a series of discrimination, perceived intensity, and preference tests of solutions of NaCl and of salted tomato juice. In ad libitum preference tests, subjects with a low salt intake added less NaCl to salt-
R M, Pangborn, S D, Pecore
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