Nutri News December 2022
This month theme is the colors of health!! You will find articles about: • The importance of a colorful diet “Eat the Rainbow” • How is biotechnology is affecting our foods • What is intuitive eating and how it can help you recognize and be more sensitive to your body’s hunger and satiety signals • Delicious and colorful vegan recipes in the lunch box! • What’s the hype behind Phytochemicals, are they really that important? Let me answer that for you, YESSS!! • Have you seen those foods that claim to be gluten “free” and have wonder what gluten is and if you should care whether your food is gluten free, check our myth busting article to find out more • The holidays are coming and with that all the delicious foods we like to indulge on, but beware “SALT” check out our international collaboration about salt and salt substitutes • “Ditch the dietary supplements and eat whole foods instead” What are the effects of supplement vs whole foods in sports performance • Have you been feeling tired and down recently? you might have a vitamin D deficiency, check out our essential guide to vitamins and minerals article to learn more about the role of magnesium and vitamin D in our mood, sleep, and overall health This month’s student spotlight is Lindsey Cedeno Ortiz, check what she has to say in page 12! For this month interview, we have Dr. Catherine Christie, recipient of the Academy of Nutrition and Dietetics Medallion Award. This is an interview you won’t want to miss!!!! If you are looking to make an impact on campus as well as in the community, look for the fliers highlighting volunteer opportunities. These amazing programs are always looking for more volunteers. It is amazing the difference we can make when we all work together for a better and healthier tomorrow. Happy reading!
This month theme is the colors of health!!
You will find articles about:
• The importance of a colorful diet “Eat the Rainbow”
• How is biotechnology is affecting our foods
• What is intuitive eating and how it can help you recognize and be more sensitive to your body’s hunger and satiety signals
• Delicious and colorful vegan recipes in the lunch box!
• What’s the hype behind Phytochemicals, are they really that important? Let me answer that for you, YESSS!!
• Have you seen those foods that claim to be gluten “free” and have wonder what gluten is and if you should care whether your food is gluten free, check our myth busting article to find out more
• The holidays are coming and with that all the delicious foods we like to indulge on, but beware “SALT” check out our international collaboration about salt and salt substitutes
• “Ditch the dietary supplements and eat whole foods instead” What are the effects of supplement vs whole foods in sports performance
• Have you been feeling tired and down recently? you might have a vitamin D deficiency, check out our essential guide to vitamins and minerals article to learn more about the role of magnesium and vitamin D in our mood, sleep, and overall health
This month’s student spotlight is Lindsey Cedeno Ortiz, check what she has to say in page 12!
For this month interview, we have Dr. Catherine Christie, recipient of the Academy of Nutrition and Dietetics Medallion Award. This is an interview you won’t want to miss!!!!
If you are looking to make an impact on campus as well as in the community, look for the fliers highlighting volunteer opportunities. These amazing programs are always looking for more volunteers. It is amazing the difference we can make when we all work together for a better and healthier tomorrow.
Happy reading!
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INTERNATIONAL COLLABRATION<br />
Doctorado en Ciencias de la <strong>Nutri</strong>ción Traslacional, Centro Universitario de Ciencias de la Salud<br />
(CUCS), Universidad de Guadalajara (UdeG), Guadalajara 44320, Mexico<br />
S A L T A N D S A L T<br />
S U B S T I T U T E S , W H A T I S<br />
T H E I R I M P L I C A T I O N I N<br />
H E A L T H ?<br />
Introduction<br />
L N . D A N I E L A V Á Z Q U E Z R O D R Í G U E Z<br />
<br />
Sodium is a necessary mineral for our body, it helps to maintain adequate blood volume and<br />
blood pressure. One of the ways in which we obtain this mineral is through the intake of salt,<br />
which is composed of sodium and chlorine in 40 and 60 percent respectively1. The salt<br />
ingested can come from both processed foods or add during food preparation.<br />
The World Health Organization (WHO) recommends a maximum salt intake of 5 grams per<br />
day. However it is estimated that the average intake of salt in adults is almost triple at 14<br />
grams2, also it has been observed that excessive consumption of salt can be a risk factor for<br />
high blood pressure, heart failure, chronic kidney disease and cardiovascular diseases1.<br />
Usual nutritional interventions to reduce sodium intake<br />
The restriction of salt intake is one of the most widespread strategies for the management of<br />
arterial hypertension where a decrease in blood pressure has been seen, where a decrease of<br />
4.9% in SBP (Systolic blood pressure) and 3.3% in DBP (Diastolic blood pressure) has been<br />
found,3 in addition It has been reported that with a reduction in salt consumption of 4.4 g<br />
per day for more than 4 weeks, an average decrease of 5.4 mmHg of SBP and 2.8 mmHg of<br />
DBP in people with hypertension, while in people without hypertension, it decreases<br />
2.mmHg of SBP and 1 mmHg of DBP.4<br />
7
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