Postprandial effects of a high salt meal on serum sodium, arterial stiffness, markers of nitric oxide production and markers of endothelial function

K.M. Dickinson, P.M. Clifton, L.M. Burrell, Hugh Barrett, J.B. Keogh

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    Abstract

    Aim: The aim of the study was to determine if a high salt meal containing 65mmol Na causes a rise in sodium concentrations and a reduction in plasma nitrate/nitrite concentrations (an index of nitric oxide production). Secondary aims were to determine the effects of a high salt meal on augmentation index (AIx) a measure of arterial stiffness and markers of endothelial function. Methods and results: In a randomised cross-over study 16 healthy normotensive adults consumed a low sodium soup containing 5mmol Na and a high sodium soup containing 65mmol Na. Sodium, plasma nitrate/nitrite, endothelin-1 (ET-1), C-reactive protein (CRP), vasopressin (AVP) and atrial natriuretic peptide (ANP) concentrations before and every 30min after the soup for 2h. Blood pressure (BP) and AI were also measured at these time points.There were significant increases in serum sodium, osmolality and chloride in response to the high sodium meal. However plasma nitrate/nitrite concentrations were not different between meals (meal p=0.812; time p=0.45; meal×time interaction p=0.50). Plasma ANP, AVP and ET-1 were not different between meals. AI was significantly increased following the high sodium meal (p=0.02) but there was no effect on BP. Conclusions: A meal containing 65mmol Na increases serum sodium and arterial stiffness but does not alter postprandial nitrate/nitrite concentration in healthy normotensive individuals. Further research is needed to explore the mechanism by which salt affects vascular function in the postprandial period.
    Original languageEnglish
    Pages (from-to)211-216
    JournalAtherosclerosis
    Volume232
    Issue number1
    Early online date20 Nov 2013
    DOIs
    Publication statusPublished - Jan 2014

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    Vascular Stiffness
    Meals
    Nitric Oxide
    Salts
    Sodium
    Serum
    Nitrites
    Nitrates
    Atrial Natriuretic Factor
    Endothelin-1
    Postprandial Period
    Blood Pressure
    Vasopressins
    Sodium Chloride
    C-Reactive Protein
    Osmolar Concentration
    Cross-Over Studies
    Blood Vessels

    Cite this

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    title = "Postprandial effects of a high salt meal on serum sodium, arterial stiffness, markers of nitric oxide production and markers of endothelial function",
    abstract = "Aim: The aim of the study was to determine if a high salt meal containing 65mmol Na causes a rise in sodium concentrations and a reduction in plasma nitrate/nitrite concentrations (an index of nitric oxide production). Secondary aims were to determine the effects of a high salt meal on augmentation index (AIx) a measure of arterial stiffness and markers of endothelial function. Methods and results: In a randomised cross-over study 16 healthy normotensive adults consumed a low sodium soup containing 5mmol Na and a high sodium soup containing 65mmol Na. Sodium, plasma nitrate/nitrite, endothelin-1 (ET-1), C-reactive protein (CRP), vasopressin (AVP) and atrial natriuretic peptide (ANP) concentrations before and every 30min after the soup for 2h. Blood pressure (BP) and AI were also measured at these time points.There were significant increases in serum sodium, osmolality and chloride in response to the high sodium meal. However plasma nitrate/nitrite concentrations were not different between meals (meal p=0.812; time p=0.45; meal×time interaction p=0.50). Plasma ANP, AVP and ET-1 were not different between meals. AI was significantly increased following the high sodium meal (p=0.02) but there was no effect on BP. Conclusions: A meal containing 65mmol Na increases serum sodium and arterial stiffness but does not alter postprandial nitrate/nitrite concentration in healthy normotensive individuals. Further research is needed to explore the mechanism by which salt affects vascular function in the postprandial period.",
    author = "K.M. Dickinson and P.M. Clifton and L.M. Burrell and Hugh Barrett and J.B. Keogh",
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    language = "English",
    volume = "232",
    pages = "211--216",
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    Postprandial effects of a high salt meal on serum sodium, arterial stiffness, markers of nitric oxide production and markers of endothelial function. / Dickinson, K.M.; Clifton, P.M.; Burrell, L.M.; Barrett, Hugh; Keogh, J.B.

    In: Atherosclerosis, Vol. 232, No. 1, 01.2014, p. 211-216.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Postprandial effects of a high salt meal on serum sodium, arterial stiffness, markers of nitric oxide production and markers of endothelial function

    AU - Dickinson, K.M.

    AU - Clifton, P.M.

    AU - Burrell, L.M.

    AU - Barrett, Hugh

    AU - Keogh, J.B.

    PY - 2014/1

    Y1 - 2014/1

    N2 - Aim: The aim of the study was to determine if a high salt meal containing 65mmol Na causes a rise in sodium concentrations and a reduction in plasma nitrate/nitrite concentrations (an index of nitric oxide production). Secondary aims were to determine the effects of a high salt meal on augmentation index (AIx) a measure of arterial stiffness and markers of endothelial function. Methods and results: In a randomised cross-over study 16 healthy normotensive adults consumed a low sodium soup containing 5mmol Na and a high sodium soup containing 65mmol Na. Sodium, plasma nitrate/nitrite, endothelin-1 (ET-1), C-reactive protein (CRP), vasopressin (AVP) and atrial natriuretic peptide (ANP) concentrations before and every 30min after the soup for 2h. Blood pressure (BP) and AI were also measured at these time points.There were significant increases in serum sodium, osmolality and chloride in response to the high sodium meal. However plasma nitrate/nitrite concentrations were not different between meals (meal p=0.812; time p=0.45; meal×time interaction p=0.50). Plasma ANP, AVP and ET-1 were not different between meals. AI was significantly increased following the high sodium meal (p=0.02) but there was no effect on BP. Conclusions: A meal containing 65mmol Na increases serum sodium and arterial stiffness but does not alter postprandial nitrate/nitrite concentration in healthy normotensive individuals. Further research is needed to explore the mechanism by which salt affects vascular function in the postprandial period.

    AB - Aim: The aim of the study was to determine if a high salt meal containing 65mmol Na causes a rise in sodium concentrations and a reduction in plasma nitrate/nitrite concentrations (an index of nitric oxide production). Secondary aims were to determine the effects of a high salt meal on augmentation index (AIx) a measure of arterial stiffness and markers of endothelial function. Methods and results: In a randomised cross-over study 16 healthy normotensive adults consumed a low sodium soup containing 5mmol Na and a high sodium soup containing 65mmol Na. Sodium, plasma nitrate/nitrite, endothelin-1 (ET-1), C-reactive protein (CRP), vasopressin (AVP) and atrial natriuretic peptide (ANP) concentrations before and every 30min after the soup for 2h. Blood pressure (BP) and AI were also measured at these time points.There were significant increases in serum sodium, osmolality and chloride in response to the high sodium meal. However plasma nitrate/nitrite concentrations were not different between meals (meal p=0.812; time p=0.45; meal×time interaction p=0.50). Plasma ANP, AVP and ET-1 were not different between meals. AI was significantly increased following the high sodium meal (p=0.02) but there was no effect on BP. Conclusions: A meal containing 65mmol Na increases serum sodium and arterial stiffness but does not alter postprandial nitrate/nitrite concentration in healthy normotensive individuals. Further research is needed to explore the mechanism by which salt affects vascular function in the postprandial period.

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    DO - 10.1016/j.atherosclerosis.2013.10.032

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    EP - 216

    JO - Atherosclerosis

    JF - Atherosclerosis

    SN - 0021-9150

    IS - 1

    ER -