POWER – CONSUMPTION OF SALT AND BLOOD PRESSURE

the recommended daily consumption of salt in normotensive subjects should be less than 2300 mg / day. In fact, the normal population consumes around 3400 mg / day. A low-salt diet ( low salt content) in the order of 1500 mg / day to conduct 30 gg. generates , average , o7z1cb 3 a 7 o7z1cb. Obviously they are not taken into consideration in patients with hypertension drug treatment. There are no studies of large dimensions which demonstrate that a reduction of the consumption of salt reduces the risk of myocardial infarction. Over the years there have made various studies with correlation between salt intake and cardiovascular events that gave different results in percentage but also in indication. Recall that a normally functioning kidney adapts to significant contributions of salt while maintaining a constant blood pressure. We have not, however, a uniform response in all individuals. Some do not show any effect on systolic blood pressure while others are more affected after taking sodium.

CONCLUSIONS:

An analysis of the various studies available, we can say that reducing salt intake can reduce systolic blood pressure in both normotensive patients and in those with hypertension. However, there is now a direct demonstration that the magnitude of this reduction leads to a decrease in cardiovascular mortality.

LACTOSE INTOLERANCE – TEST Geneticists

COS’E’?

Lactose is the natural sugar content in each type of milk. As children, the enzyme lactase makes it digestible by splitting it into two simple sugars , with the growth we are witnessing a gradual reduction of the enzyme up to the total lack. Lactose intolerance , the most common enzymatic intolerance , ( suffers the 70% the world's population) , is therefore the inability to digest milk sugar. Before being used by the body shall be split lactose into glucose and galactose by the enzyme lactase; on the contrary a deficiency of this enzyme causes the lactose not hydrolyzed , they can not be digested , reaches the colon exerting an osmotic effect resulting in bacterial fermentation of sugar and lactic acid formation. The wing lactose intolerance may occur with nausea , swelling , flatulence , tiredness , headache , joint pain , cutaneous manifestations , abdominal cramps and diarrhea. The symptomatology is dose dependent , therefore the greater will be the amount of lactose ingested and will be more obvious symptoms.

WHY’ TEST THE GENETIC?

Up to now check for lactose intolerance, the BTH test that committed the patient for several hours before the test and during addition to the fact that drugs , comorbidities , smoke could lead to false positives or negatives. Unlike the genetic test results to be non-invasive and rapid execution by presenting some results about the risk of developing lactose intolerance. Be aware of her genetic predisposition to certain diseases allows for adequate and timely changes in their lifestyle or to establish effective preventive measures.

DIAGNOSIS AND GENETICS

Were detected in the lactase gene (map locus 2q21) two different polymorphisms responsible for the persistence of enzymatic : -13910T>C , 22018A>G: in the human species , as well as in all mammals , the genes for the digestion of milk are synthesized immediately after weaning , these mutations, therefore, constitute a selective advantage due to which their holder keeps the lactase gene being able to assimilate lactose into adulthood , Unfortunately, only a small part of the population is a carrier , In fact, the majority of individuals , is lactose intolerant unknowingly continuing to hire him with serious consequences on their health.

THE GENETIC TEST

Genetic testing is carried out using a sample of saliva and requires no preparation in the days before the results are available within 7 days. Let us remember that even though Milk and dairy products are the only natural source of lactose, this is often added to prepared foods. People with very low tolerance for lactose should know about these products.  

SULPHITES INTOLERANCE TO GENETIC TESTING

FOOD PRESERVATIVE

Sulfites are substances used since ancient times as a preservative. The Romans and the Egyptians employed sulfur dioxide by bacteria to clean up the fermenting vats where the vino.Tuttavia their use has become impressive only in the last century in conjunction with the new dietary requirements dictated by the development of the industrial system. Sulphites and derivatives are now used in large quantities in many foods in order to maintain their natural color and prevent the growth of microorganisms , get whitening where necessary, and even in the production of cellophane for packaged foods ; still to prevent rusting and fouling of boilers and are also used in medicines to prolong the therapeutic activity. They can be important source of sulphites: wine and spirits , bakery products such as bread , cookies , crackers , dried fruit , jams , jellies , syrups , fruit juices , fish , shellfish , molluscs , hot dogs , sausages , preserving species in alcohol , potatoes and derived products such as frozen chips , puree , chips , canned tomato , the candy , the packaged snacks , certain drugs.

WARNING LABELS ON THE INITIALS OF FOOD: E220 – E221 – E222 – E223 – E224 – E225 – E226 – E227 INDICATE THE PRESENCE OF OR CONSEQUENTIAL SULPHITES in the food.

INTOLERANCE BY SULPHITES

In healthy individuals , at the doses commonly used in the food industry , sulfur dioxide is considered to be a safe additive ; it is in fact also a natural compound produced by the body during the metabolism of certain amino acids and easily inactivated by detoxification systems endogenous. Despite this assurance the use of sulfur dioxide and sulphites can cause problems , sometimes serious , people prepared. The contact of sulphites food with gastric acidity generates a certain amount of sulfur dioxide , which represents one of the most effective in inducing gas attacks of bronchospasm in susceptible. Are particularly at risk of being subjected to this kind of reaction even people allergic to aspirin. In susceptible individuals , even small quantities , can trigger serious consequences; unfortunately it is very difficult to determine how many sulfites ingest or inhale; by law it is not mandatory to indicate their presence if the quantity is less than 10 mg / kg or lt. All this makes it essential prior knowledge of the tolerability of these preservatives or less.

HEALTH CONSEQUENCES

The damage caused by sulphites can: Cause allergic reactions or allergies with respiratory manifestations: rhinitis , hives , dysentery , asthma. Cause alterations in vitamin: sulfur dioxide and sulphites destroy thiamine and cyanocobalamin two vitamins are very important.. Overloading the detoxification system causing headaches. Interacting with cortisone

THE GENETIC TEST FOR INTOLERANCE TO SULPHITES

The genetic test is easy to perform , painless and non-invasive and provides a simple saliva collection. Are analyzed 4 gene mutations SUOX Sulfite Oxidase ( Q364X , S370S , S370Y , TAGA) and 2 in the CBS gene ( C699T , T1080C) involved in the detoxification of sulfites in the body. These polymorphisms , causing major deficiencies including that of vitamin B12, and an imbalance in the metabolism of homocysteine ​​blood , are also associated with a reduced risk of developing coronary heart disease. In the case of CBS SUOX and altered it is useful to avoid as well as foods that contain sulfites also foods rich in sulfur , some supplements , with caution and monitor certain drugs used as antihypertensive , antibiotics or chelating.