Worker At DMG Energy LLC Experienced Chest Pain
A Worker At Dmg Energy Llc Experienced Chest Pain And Was Transported
A worker at DMG Energy, LLC experienced chest pain and was transported to the cardiac unit at a local hospital for treatment. During the doctor’s evaluation, the worker disclosed that he was on an ultra-low sodium diet. Explain why nutritionists often advise individuals on low-sodium diets to avoid cured fish and meat products. Contrast some properties between metallic nitrites and metallic nitrates. Your response must be at least 200 words in length. All sources used, including the textbook, must be referenced. Paraphrased and/or quoted materials must have accompanying in-text and reference citations in APA format.
Paper For Above instruction
The case of the worker experiencing chest pain highlights the importance of dietary management in cardiovascular health, particularly concerning sodium intake and the consumption of processed foods. Nutritionists frequently recommend a low-sodium diet to reduce the risk of hypertension and cardiovascular diseases, mainly because high sodium consumption is linked to increased blood pressure and heart strain (World Health Organization [WHO], 2012). Cured fish and meat products are often advised against because they tend to contain high levels of sodium, used as preservatives and flavor enhancers (Saini & Keum, 2018). These products often undergo processes such as salting, curing, or smoking, which significantly increase their sodium content, thereby elevating the risk of hypertension if consumed excessively.
Cured meats also contain nitrites and nitrates, which serve as preservatives and color fixatives. These compounds differ chemically and in their biological effects. Metallic nitrites (such as sodium nitrite) are used primarily to prevent bacterial growth and inhibit spoilage. They are effective in maintaining the pink-red coloration of cured meats but can form nitrosamines during cooking, which are carcinogenic (Zhao et al., 2014). Conversely, metallic nitrates (such as sodium nitrate) are more stable and can convert into nitrites under certain conditions, especially in the human body. While both compounds are utilized to preserve processed meats, nitrates tend to be less reactive initially but may pose similar health risks upon conversion.
The consumption of cured meats high in nitrites and nitrates has been associated with increased risks of certain cancers, notably colorectal cancer, due to the formation of carcinogenic nitrosamines (Boffetta et al., 2008). Therefore, nutritionists recommend limiting processed meats containing these additives, especially for individuals with hypertension or cardiovascular vulnerabilities. They also emphasize choosing fresh, unprocessed foods and adopting cooking methods that do not require curing or excessive salting, fostering better heart health.
In conclusion, avoiding cured fish and meats helps reduce sodium intake, which is vital for managing blood pressure and preventing cardiovascular complications. Understanding the properties and health implications of nitrites and nitrates informs dietary choices and promotes long-term health benefits.
References
Boffetta, P., Boltansky, D., & La Vecchia, C. (2008). Meat consumption and cancer risk: Data from 20 countries. International Journal of Cancer, 123(10), 2731–2742. https://doi.org/10.1002/ijc.23730
Saini, R. K., & Keum, Y. S. (2018). Processing and preservation of meat and meat products. In F. J. M. van de Velde (Ed.), Meat Processing, 1-23. Elsevier. https://doi.org/10.1016/B978-0-12-813253-8.00001-5
World Health Organization. (2012). Salt reduction: Action on salt data. WHO. https://www.who.int/end-childhood-obesity/publications/salt-reduction/en/
Zhao, Y., Liu, Y., & Shi, Z. (2014). Nitrite and nitrate exposure and health risks: A review. Food Chemistry, 157, 322–329. https://doi.org/10.1016/j.foodchem.2014.02.062