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Dietary Sodium and Chloride Levels for Growing-Finishing Pigs
Journal of Animal Science, 1985The 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 +2 more
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The need for excessive dietary sodium chloride following tympanoplasty
The Journal of Laryngology & Otology, 1995AbstractLoss 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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Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study
The American Journal of Clinical Nutrition, 1986Normotensive 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 +5 more
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Taste perception of sodium chloride in relation to dietary intake of salt
The American Journal of Clinical Nutrition, 1982Normotensive 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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Increased Dietary Sodium Chloride in Patients Treated with Antihypertensive Drugs
Clinical and Experimental Hypertension. Part A: Theory and Practice, 1991Eleven 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 +3 more
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The interactive effects of dietary sodium chloride and calcium on cardiovascular stress responses
American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 1991Blood pressure increases associated with salt loading in the spontaneously hypertensive rat (SHR) are attenuated with increased dietary calcium. To assess the cardiovascular effects of these nutrients during stress, blood pressure and sympathoadrenal responses to stress were compared in salt-sensitive SHRs fed diets containing normal (0.73%) or high ...
K E, Scrogin, D C, Hatton, D A, McCarron
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Regulation of Adrenal Renin Messenger Ribonucleic Acid by Dietary Sodium Chloride*
Endocrinology, 1989Zona 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 +6 more
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The Use of Sodium Malate Combinations as a Dietary Substitute for Sodium Chloride.
Annals of Internal Medicine, 1930Excerpt Introduction: The prevalence of the prescribing of the diet of salt restriction for patients suffering with chronic interstitial nephritis, edema or hypertension is emphasized by Allen1who ...
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THE RELATIVE IMPORTANCE OF DIETARY SODIUM CHLORIDE AND WATER INTAKE IN CARDIAC EDEMA
Annals of Internal Medicine, 1947Excerpt The restriction of sodium chloride intake has been recognized for many years as essential in the treatment of cardiac edema.
L. W. GORHAM +3 more
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Interrelationships between dietary concentrations of sodium, potassium and chloride in laying hens
British Poultry Science, 1978Twelve diets, representing the factorial combination of two concentrations of Cl- (0.8 and 1.4 g/kg), three concentrations of Na+ (0.5, 1.1 and 1.7 g/kg) and two concentrations of K+ (7 and 12 g/kg) were fed to groups of laying hens for 24 weeks and records taken of their productivity.
B, Sauveur, P, Mongin
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