Physiological and hygienic validation of the health benefits of garlic salt to prevent arterial hypertension

Autor: Aminet D. Tsikunib, Fatima N. Ezlyu, Ruzanna R. Shartan, Aminat A. Alimkhanova
Rok vydání: 2022
Předmět:
Zdroj: Hygiene and sanitation. 101:425-432
ISSN: 2412-0650
0016-9900
DOI: 10.47470/0016-9900-2022-101-4-425-432
Popis: Introduction. From hygienic point of view, the consumption of table salt (TS) neither below nor above the physiological norm is relevant to ensure normal biochemical processes of sodium metabolism in the body. The aim of the study was a physiological and hygienic validation of the health benefits of Adyghe garlic salt (GS), made by using traditional technology, for optimizing the level of NaCl consumption and prevention arterial hypertension. Materials and methods. Seventy-one adolescent girl aged 12-15 years and 124 women aged 38.5±4.2 years of Adyg nationality took part in the studies. The attitude to GS and the level of its consumption were revealed by the method of focus groups, questionnaires and analysis of 3-day diets. Blood pressure indicators were determined by the oscillometric method, the content of albumin in morning urine - by the ICA method, the taste sensitivity threshold to salt (STST) - by the density measurement method, the efficiency of achieving a salty taste when using GS - by the tasting analysis method. Results. Adolescent girls and women from families regularly using garlic salt (GS) in home cooking have been found to have low levels of NaCl consumption (LLNaClC). In families that do not use GS in practice, a high level of NaCl consumption (HLCNaCl) is detected. The STST values are reliably lower in LLNaClC groups . GS compared to TS is more effective in achieving salty taste by 23.2±1.84%. In the group of women with LLNaClC, blood pressure indices are lower, microalbuminuria is not detected. Limitations. To substantiate the effectiveness of the use of GS to optimize the level of NaCl consumption and to carry out prevention of arterial hypertension, we took only female persons of the Adyghe nationality as participants of research. In the future, it is planned to expand research taking into account gender and national aspects. Conclusion. GS reduces the NaCl consumption without disturbing hedonistic perception of taste. Increasing public awareness of the benefits of GS in achieving salty taste and its widespread introduction into the modern nutritional system of various populations can be an effective hygienic approach to optimizing NaCl consumption, and reducing the risk of arterial hypertension.
Databáze: OpenAIRE
Externí odkaz: