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Data on relationship between dietary intake of sodium and non-alcoholic fatty liver disease (NAFLD) risk are scarce. This paper aims to find the possible association between sodium intake and NAFLD.

This is a case-control study on NAFLD patients proven by a gastroenterologist using Fibroscan, and age-matched controls. Dietary intakes were assessed using a valid and reliable food frequency questionnaire.

In the multivariable-adjusted model, after adjustment for potential confounding variables, participants in the highest tertile of sodium intake had a greater risk of developing NAFLD (OR= 2.42; 95% CI: 1.13–5.15) compared to those in the lowest tertile of sodium intake (p-value = 0.023). In sub-analysis, subjects with BMI ≥ 25 in the third tertile of sodium intake had higher risk of NAFLD compared to those in the lowest tertile of sodium intake [(OR: 3.95; 95% CI: 1.75–8.90), (p-value = 0.001)]. However, no significant association was found between tertiles of energy-adjusted daily sodium intake and NAFLD prevalence risk in participants with BMI < 25.

The findings revealed that higher sodium intake is related with a higher prevalence of NAFLD, an association that can be partly mediated through obesity.

Although small levels of sodium may be beneficial during infancy, high intakes may be detrimental to infant health. The aim of this paper is to give an overview on how sodium can influence infant health status in the short and long term.

The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.

The findings from this review indicate that high sodium intakes during infancy can have short‐ and long‐term health implications. Predominant sources of sodium include: cow's milk, formula diluted with high‐sodium bottled water and home‐prepared foods. Dietary advice needs to be imparted to parents with regard to “safe sodium” intakes for infants and how these can be achieved.

This paper gives a concise, up‐to‐date overview evaluating sodium intake and infant health.

The purpose of this paper is to investigate the effectiveness of consumer information and advice issued by the UK Food Standards Agency (FSA) in terms of consumer understanding.

A total of 118 female respondents in Scotland completed a questionnaire investigating their knowledge about the role of dietary salt and testing their understanding of educational material supplied by the FSA.

A significant proportion (p<0.01) of the respondents considered themselves to be health conscious and nutritionally aware, but they were less aware of their salt intake and specific “salt in the diet” details prior to FSA information.

The study is limited to a convenience sample of relatively advantaged consumers, so that further work is required with more vulnerable consumers.

A survey tool was employed that may be adapted to evaluate consumer information campaigns in any area of food policy.

This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM).

The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated.

Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals.

Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.

National Health and Morbidity Survey of Malaysia 2011 revealed that hypercholesterolemia (35.1 per cent, 6.2 million) was the primary leading causes of cardiovascular disease in Malaysia. Currently, three established recommended approaches such as therapeutic lifestyle change (TLC) diet, pharmacotherapy (simvastatin) and TLC + simvastatin are available to the public but, to our knowledge, have never been compared in Malaysia Primary Health Care setting. Hence, this paper aims to compare the lipid lowering effects of these three approaches in a primary health care clinic.

This randomized trial enrolled 180 patients with hypercholesterolemia who met adult treatment panel III (ATP III) criteria. All participants were randomized to TLC diet, simvastatin (10-20 mg/d) or TLC + simvastatin diets. The TLC group was enrolled in a 12-week multidisciplinary lifestyle program that involved monthly 45 minutes to hour meetings. The simvastatin group received medication, and traditional counseling was conducted by registered medical officer. Another group was enrolled into TLC + simvastain treatment. The primary outcome measure was the percentage change in low-density lipoprotein-cholesterol. Secondary measures were changes in weight loss, blood pressure and dietary changes. Assessments were repeated at three-month interval.

Lifestyle changes combined with simvastatin had a better lipid lowering effect compared to the other two treatments. However, TLC had a better weight and blood pressure reduction compared to the other two treatments. Nevertheless, TLC group showed reduction proportions similar to standard therapy with simvastatin or TLC + simvastatin. TLC has proven as an alternative approach to hyperlipidemia for a subset of patients unwilling or unable to take statins especially in a community-based, primary health care setting.

Weight loss was not recorded for simvastatin participants, and this was the major drawback of this study, and there was no comparable weight loss reduction with other groups.

In Malaysia, the efficacy of hypocholesterolemic therapies among patients who are receiving the most common lipid-lowering drug, simvastatin, in primary health care setting has not been clearly defined. There is also a lack of research on the efficacy of TLC conducted by registered dietitian in a primary health care setting in Malaysia.

Gut microbial changes are associated with diseases such as obesity and type 2 diabetes and may be influenced by diet patterns. Thus, this paper aims to investigate the effects of alcohol, sodium chloride (NaCl) and dietary restriction on the composition of the gut microflora.

Five-week-old male C57BL/6N mice were orally administered by gavage with ethanol (ET; 4 g/kg), 200 µL of 6% NaCl (NC), or equivalent volumes of phosphate-buffered saline (ET-control and NC-control) every two days for 10 weeks. The mice were also orally administered by gavage with the recommended diet (RD-control; 3 g per mouse per day), or with 40% (RD-40) or 60% restricted level (RD-60). DNA samples obtained from mice ceca were sequenced using the Illumina MiSeq Sequencing system; raw data were analyzed using BIOiPLUG software.

This study shows that high ethanol and NaCl consumption, and diet restriction can change the composition of the intestinal microflora, especially Akkermansia muciniphila in ET (p = 0.0050) and NT (p = 0.0366) groups. In addition, the ratio of Bacteriodetes/Firmicutes and the diversity of microflora were generally reduced (p = 0.0487-0.4929).

These results raise the possibility of a relationship between diet patterns, change of intestinal microbiome and disease, which must be further evaluated.

Evidence for the harmful effect of salt on the health of adults is growing and is now so overwhelming that government authorities and health experts are recommending that adults should not consume more than 6g of salt a day. However, no such recommendations exist for children. Presents evidence to show that by eating their current high‐salt diet children are storing up health problems for the future. Evidence also exists to show that children’s poor diets are having health implications now, such as worsening of asthma and possibly preventing children from achieving their peak bone mass. Children’s diets have already been shown to increase the risk of obesity, heart disease and other health problems and these problems are being compounded by a high salt intake. Food providers and industry need to follow the lead of most major supermarkets, and gradually start to reduce the level of salt in food provided for both adults and children.

A target date of 31 December 1992 has been set for the abolition of many of the present controls on goods passing between member states of the European Community. For foods, as with other products the Commission has established a list of proposals that require adoption if the “internal market” is to function properly. Considerable progress was made on the new directives required during 1988. Information on the position reached by then is presented, as is the text of the Amended Proposal for a Council Directive on the Official Inspection of Foodstuffs.

The framework for the major controls relating to the labelling of foodstuffs and consumer safety by the Commission of the European Communities is detailed; specifically, general food labelling requirements, batch marking, nutrition labelling, foods for particular nutritional uses, food irradiation, fruit juices, spirit drinks, and articles intended for food contact.

This paper determined sodium provisions from a seven-day cycle menu and commissary at a rural Southwest County jail and compared it to Dietary Reference Intakes (DRI) and Dietary Approaches to Stop Hypertension (DASH) recommendations for sodium.

A seven-day cycle menu and commissary items were used to determine sodium content for each meal and commissary pack. Estimates for the menu and commissary packs paired with the menu (commissary scenarios) were converted to a daily average of sodium and compared to DRI and DASH recommendations.

Menu provisions provided 167% of daily DRI sodium recommendations and 256% of daily DASH sodium recommendations. The sodium content for individual commissary scenarios averaged 218% of DRI and 334% of DASH recommendations. Commissary items are notably high in sodium and if eaten can significantly exceed dietary recommendations.

Small changes to one meal within the cycle menu and the inclusion of fresh or frozen produce could reduce sodium content to align with DRI and DASH recommendations.