Ultra-processed foods, accounting for nearly 60% of energy intake in America, are a major contributor to both obesity and salt overconsumption, which synergistically drive hypertension and CVD.
How do obesity and excess dietary salt independently and synergistically contribute to hypertension and cardiovascular disease?
This review emphasizes the synergistic detrimental effects of obesity and excess dietary salt on cardiovascular health, highlighting the significant contribution of ultra-processed foods.
Hypertension is a primary risk factor for cardiovascular disease. Cardiovascular disease is the leading cause of death among adults worldwide. In this review, we focus on two of the most critical public health challenges that contribute to hypertension-obesity and excess dietary sodium from salt (i.e., sodium chloride). While the independent effects of these factors have been studied extensively, the interplay of obesity and excess salt overconsumption is not well understood. Here, we discuss both the independent and combined effects of excess obesity and dietary salt given their contributions to vascular dysfunction, autonomic cardiovascular dysregulation, kidney dysfunction, and insulin resistance. We discuss the role of ultra-processed foods-accounting for nearly 60% of energy intake in America-as a major contributor to both obesity and salt overconsumption. We highlight the influence of obesity on elevated blood pressure in the presence of a high-salt diet (i.e., salt sensitivity). Throughout the review, we highlight critical gaps in knowledge that should be filled to inform us of the prevention, management, treatment, and mitigation strategies for addressing these public health challenges.
Watso et al. (Mon,) conducted a review in Hypertension and cardiovascular disease. Obesity and excess dietary salt was evaluated. Ultra-processed foods, accounting for nearly 60% of energy intake in America, are a major contributor to both obesity and salt overconsumption, which synergistically drive hypertension and CVD.
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