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Книги онлайн » Медицина » Живи долго! Научный подход к долгой молодости и здоровью - Майкл Грегер

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2196

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Roberts WC. High salt intake, its origins, its economic impact, and its effect on blood pressure. Am J Cardiol. 2001;88(11):1338–46. https://pubmed.ncbi.nlm.nih.gov/11728372/

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Cappuccio FP, Capewell S, Lincoln P, McPherson K. Policy options to reduce population salt intake. BMJ. 2011;343:d4995. https://pubmed.ncbi.nlm.nih.gov/21835876/

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Toldrá F, Barat JM. Strategies for salt reduction in foods. Recent Pat Food Nutr Agric. 2012;4(1):19–25. https://pubmed.ncbi.nlm.nih.gov/22316270/

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Appel LJ, Anderson CA. Compelling evidence for public health action to reduce salt intake. N Engl J Med. 2010;362(7):650–2. https://pubmed.ncbi.nlm.nih.gov/20089959/

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Drewnowski A, Rehm CD. Sodium intakes of US children and adults from foods and beverages by location of origin and by specific food source. Nutrients. 2013;5(6):1840–55. https://pubmed.ncbi.nlm.nih.gov/23760055/

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Select Committee on Nutrition and Human Needs. Dietary Goals for the United States – Supplemental Views. U.S. Government Printing Office; 1977. https://naldc.nal.usda.gov/catalog/1759572

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Foscolou A, Critselis E, Tyrovolas S, et al. The association of sodium intake with successful aging, in 3,349 middle-aged and older adults: results from the ATTICA and MEDIS cross-sectional epidemiological studies. Nutr Healthy Aging. 2020;5(4):287–96. https://content.iospress.com/articles/nutrition-and-healthy-aging/nha190080

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Madiloggovit J, Chotechuang N, Trachootham D. Impact of self-tongue brushing on taste perception in Thai older adults: a pilot study. Geriatr Nurs. 2016;37(2):128–36. https://pubmed.ncbi.nlm.nih.gov/26747405/

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Quirynen M, Avontroodt P, Soers C, Zhao H, Pauwels M, van Steenberghe D. Impact of tongue cleansers on microbial load and taste. J Clin Periodontol. 2004;31(7):506–10. https://pubmed.ncbi.nlm.nih.gov/15191584/

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Madiloggovit J, Chotechuang N, Trachootham D. Impact of self-tongue brushing on taste perception in Thai older adults: a pilot study. Geriatr Nurs. 2016;37(2):128–36. https://pubmed.ncbi.nlm.nih.gov/26747405/

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Sigurdsson EL. Salt: a taste of death? Scand J Prim Health Care. 2014;32(2):53–4. https://pubmed.ncbi.nlm.nih.gov/24939739/

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Maleki A, Soltanian AR, Zeraati F, Sheikh V, Poorolajal J. The flavor and acceptability of six different potassium-enriched (sodium reduced) iodized salts: a single-blind, randomized, crossover design. Clin Hypertens. 2016;22(1):18. https://pubmed.ncbi.nlm.nih.gov/28031983/

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Whelton PK, Appel LJ, Sacco RL, et al. Sodium, blood pressure, and cardiovascular disease: further evidence supporting the American Heart Association sodium reduction recommendations. Circulation. 2012;126(24):2880–9. https://pubmed.ncbi.nlm.nih.gov/23124030/

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Cogswell ME, Zhang Z, Carriquiry AL, et al. Sodium and potassium intakes among US adults: NHANES 2003–2008. Am J Clin Nutr. 2012;96(3):647–57. https://pubmed.ncbi.nlm.nih.gov/22854410/

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Sebastian A, Cordain L, Frassetto L, Banerjee T, Morris RC. Postulating the major environmental condition resulting in the expression of essential hypertension and its associated cardiovascular diseases: dietary imprudence in daily selection of foods in respect of their potassium and sodium content resulting in oxidative stress-induced dysfunction of the vascular endothelium, vascular smooth muscle, and perivascular tissues. Med Hypotheses. 2018;119:110–9. https://pubmed.ncbi.nlm.nih.gov/30122481/

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Palmer BF, Clegg DJ. Achieving the benefits of a high-potassium, paleolithic diet, without the toxicity. Mayo Clin Proc. 2016;91(4):496–508. https://pubmed.ncbi.nlm.nih.gov/26948054/

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Jew S, AbuMweis SS, Jones PJH. Evolution of the human diet: linking our ancestral diet to modern functional foods as a means of chronic disease prevention. J Med Food. 2009;12(5):925–34. https://pubmed.ncbi.nlm.nih.gov/19857053/

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Drewnowski A, Maillot M, Rehm C. Reducing the sodium-potassium ratio in the US diet: a challenge for public health. Am J Clin Nutr. 2012;96(2):439–44. https://pubmed.ncbi.nlm.nih.gov/22760562/

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van Buren L, Dötsch-Klerk M, Seewi G, Newson RS. Dietary impact of adding potassium chloride to foods as a sodium reduction technique. Nutrients. 2016;8(4):235. https://pubmed.ncbi.nlm.nih.gov/27110818/

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Jafarnejad S, Mirzaei H, Clark CCT, Taghizadeh M, Ebrahimzadeh A. The hypotensive effect of salt substitutes in stage 2 hypertension: a systematic review and meta-analysis. BMC Cardiovasc Disord. 2020;20(1):98. https://pubmed.ncbi.nlm.nih.gov/32106813/

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Chang HY, Hu YW, Yue CSJ, et al. Effect of potassium-enriched salt on cardiovascular mortality and medical expenses of elderly men. Am J Clin Nutr. 2006;83(6):1289–96. https://pubmed.ncbi.nlm.nih.gov/16762939/

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Lambert K, Conley M, Dumont R, et al. Letter to the editor on “Potential use of salt substitutes to reduce blood pressure.” J Clin Hypertens. 2019;21(10):1609–10. https://pubmed.ncbi.nlm.nih.gov/31448881/

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Farrand C, MacGregor G, Campbell NRC, Webster J. Potential use of salt substitutes to reduce blood pressure. J Clin Hypertens. 2019;21(3):350–4. https://pubmed.ncbi.nlm.nih.gov/30690859/

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Greer RC, Marklund M, Anderson CAM, et al. Potassium-enriched salt substitutes as a means to lower blood pressure: benefits and risks. Hypertension. 2020;75(2):266–74. https://pubmed.ncbi.nlm.nih.gov/31838902/

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Greer RC, Marklund M, Anderson CAM, et al. Potassium-enriched salt substitutes as a means to lower blood pressure: benefits and risks. Hypertension. 2020;75(2):266–74. https://pubmed.ncbi.nlm.nih.gov/31838902/

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Greer RC, Marklund M, Anderson CAM, et al. Potassium-enriched salt substitutes as a means to lower blood pressure: benefits and risks. Hypertension. 2020;75(2):266–74. https://pubmed.ncbi.nlm.nih.gov/31838902/

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Mokdad AH, Ballestros K, Echko M, et al. The state of US health, 1990–2016: burden of diseases, injuries, and risk factors among US states. JAMA. 2018;319(14):1444–72. https://pubmed.ncbi.nlm.nih.gov/29634829/

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Mokdad AH, Ballestros K, Echko M, et al. The state of US health, 1990–2016: burden of diseases, injuries, and risk factors among US states. JAMA. 2018;319(14):1444–72. https://pubmed.ncbi.nlm.nih.gov/29634829/

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Reedy J, Krebs-Smith SM, Miller PE, et al. Higher diet quality is associated with decreased risk of all-cause, cardiovascular disease, and cancer mortality among older adults. J Nutr. 2014;144(6):881–9. https://pubmed.ncbi.nlm.nih.gov/24572039/

2227

Devries S, Willett W, Bonow RO.

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