Presentation 4

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Presentation 4

  1. 1. Salt Intakes Lisa Intern in Luna Medical Primary Care12.10.12
  2. 2. Source
  3. 3. Salt Source Table salt----10~15% Naturally present in food----10% Processed food----75~80%  As salt  Sodium-containing food additives Almost all unprocessed food naturally contain little sodium
  4. 4. Processed food Bread and rolls Cold cuts/cured meats Pizza Sandwiches Cheese Pasta dishes like spaghetti with meat sauce Meat dishes like meatloaf with tomato sauce Snacks, like chips, popcorn and puffs
  5. 5. But the problem is …..
  6. 6. Institute of Medicine/NationalAcademic Science Adequate Intake for Adults is 1500mg of Sodium.  Less for Older people Upper Level is 2300mg per day However, Our daily value is 2400mg per day. Which means, average Americans intake more Sodium( NaCl—Salt ) than the tolerable level.
  7. 7. Health Risks for highintakes of Salt
  8. 8. Health Risks for high intakes of Salt High Blood Pressure—hypertension Heart Disease Stroke
  9. 9. What should we Do? American Medical Association & World Health Organization  Call for a 50% reduction in Salt intakes
  10. 10. What should we do? Choose Choose Less Often More often
  11. 11. Calm Down! Reduce Salt intakes a little bit everyday Please Do NOT eat salt-FREE diets
  12. 12. What does the kidney look like?
  13. 13. Localization of Nephrons From: http://www.biocourse.com/bcc/assets/ Awayda, 2012- PGY451
  14. 14. Nephron
  15. 15.  The principal For sodium excretion
  16. 16. The Key is……
  17. 17. The Key is…. Always Aware of what you are eating or adding
  18. 18. Thank you

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