engleski

Short-term high-salt intake causes increased oxidative stress in young healthy women

Questions: Our previous studies have demonstrated that one week of high-salt (HS) intake causes significant impairment in microvascular reactivity in young healthy women. We speculated that one of the possible reasons for this impairment caused by HS intake may be increased oxidative stress. The aim of this study was to determine whether one week of high- salt intake effects oxidative status in young healthy women. Methods: Healthy, normotensive (systolic pressure 113±12 mmHg, diastolic pressure 73 ±7 mmHg) women (N=15, age: 20±2) were included in 2 weeks long protocol ; at the first week subjects were taking low- salt diet (≈ 2.3g of NaCl/day) 2nd week subjects were taking HS diet (≈ 14g of NaCl/day) for 7 days. Oxidative stress was asessed via detection of lipid peroxidation in serum, measured by TBARS method (Thiobarbituric Acid Reactive Substances) using spectrophotometry. Venous blood samples were taken on the first day of HS protocol and on the last day of HS protocol. Results: 24h- urinary Na excretion and calculated salt intake confirmed that subjects conformed to the diet protocols (NaCl, g/day: pre HS 5.3±2.8 vs. post HS 11.2±5.6, P=0.003). One week of HS diet significantly increased lipid peroxidation in serum compared to measurement before HS protocol (TBARS: pre HS 0.54±0.10 vs. Post HS 0.60±0.09, P=0.035). Conclusion: Our results have demonstrated that even one week of HS intake significantly alters oxidative status in young healthy women, by increasing lipid peroxidation. This finding supports our hypothesis that impaired oxidative status may be one of the factors included in the development of microvascular dysfunction caused by short-term HS intake in healthy, normotensive subjects. (HRZZ IP-2016-06-8744)

high salt diet, oxidative stress, lipid peroxidation

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