Dietary Salt Can Be Crucial for Food-Induced Vascular Inflammation.

Autor: Dewan SMR; Department of Pharmacy, School of Medicine, University of Asia Pacific, Dhaka, Bangladesh., Meem SS; Department of Pharmacy, School of Medicine, University of Asia Pacific, Dhaka, Bangladesh., Proma AY; Department of Pharmacy, School of Medicine, University of Asia Pacific, Dhaka, Bangladesh., Shahriar M; Department of Pharmacy, School of Medicine, University of Asia Pacific, Dhaka, Bangladesh.
Jazyk: angličtina
Zdroj: Clinical pathology (Thousand Oaks, Ventura County, Calif.) [Clin Pathol] 2024 Feb 03; Vol. 17, pp. 2632010X241228039. Date of Electronic Publication: 2024 Feb 03 (Print Publication: 2024).
DOI: 10.1177/2632010X241228039
Abstrakt: Salt enhances the taste as well as the nutritional value of food. Besides, several reports are available on the incidence and epidemiology of various illnesses in relation to salt intake. Excessive salt consumption has been found to be linked with high blood pressure, renal disease, and other cardiovascular disorders due to the result of vascular inflammation. Nevertheless, studies aimed at elucidating the molecular processes that produce vascular inflammation have yet to reach their conclusions. This article emphasizes the significance of investigating the mechanisms underlying both acute and chronic vascular inflammation induced by salt. It also explores the logical inferences behind cellular oxidative stress and the role of endothelial dysfunction as the potential initiator of the inflammatory segments that remain poorly understood. It is therefore hypothesized that salt is one of the causes of chronic vascular inflammation such as atherosclerosis. The hypothesis's secrets, when revealed, can help assure cardiovascular health by proactive efforts and the development of appropriate preventative measures, in combination with medication, dietary and lifestyle adjustments.
Competing Interests: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.
(© The Author(s) 2024.)
Databáze: MEDLINE
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