TheHeart Failure Society of America(HFSA) noted that its 14th annual scientific meeting in San Diego, Sept. 12-16, featured a discussion on low-sodium diets, "Managing Salt in the Diet," presented by Dr. Terry A. Lennie, Associate Professor in the College of Nursing at the University of Kentucky.
HFSA said Dr. Lennie's presentation would concentrate on strategies for overcoming barriers to reducing sodium in the diets of all people, including those with chronic heart failure.
"Currently, as the popularity of home-cooked foods and accessibility to low-sodium prepared foods decreases, men have about 1.8 times more sodium in their diets than is considered healthy. Women, on average, do better, but still have 1.3 times more sodium in their diets than is recommended," said Dr. Lennie.
HFSA noted, "There have been major changes in the diets of Americans over the past few decades as more consumers buy prepared and restaurant food as opposed to cooking at home. At the same time, the food industry has been adding more sodium to prepared foods. Dr. Lennie will address these challenges in his discussion on combating the sodium overload."
"The high reliance on the food industry makes it difficult to lower sodium in the diet," said Dr. Lennie. "This doesn't dishearten us because everyday techniques such as retraining the palate for sodium and cooking at home can help lower universal sodium consumption and keep the heart healthy."
HFSA said Dr. Lennie holds a joint Ph.D. in Nursing and Psychology from the University of Wisconsin-Madison and completed a two-year postdoctoral fellowship in neurobehavior at the University of Michigan. Since 2003, he has held the title of associate professor of nursing at the University of Kentucky. He also serves as co-director of the RICH Heart Program and Associate Dean for the Ph.D. Program in the College of Nursing.
Heart group eyes sodium intake, prepared foods
September 15, 2010