Monday April 22, 2019

Higher protein and salt content in our food, Volume Consumed can promote Post-meal Sleep: Study

The sleep period generally lasts around 20 to 40 minutes, with flies that eat larger portions generally sleeping more

0
//
Representational image. Pixabay

New York, November 22, 2016: Higher protein and salt content in our food, as well as the volume consumed, can lead to longer naps, suggests new research.

Researchers at The Scripps Research Institute in the US created a system that can measure both the sleep and feeding behaviours of individual fruit flies and discovered that, in much the same way as humans, the insects sleep for longer periods following larger meals.

NewsGram brings to you current foreign news from all over the world.

Further studies also revealed that certain types of food can promote post-meal sleep.

To better understand this relationship, William Ja and his team created the Activity Recording CAFE (ARC), a system for flies that enables visual tracking of food consumption and insect motion.

Recordings of fruit flies’ behaviour from this system revealed that after eating a meal, the insect sleep more before returning to a normal state of wakefulness.

NewsGram brings to you top news around the world today.

The sleep period generally lasts around 20 to 40 minutes, with flies that eat larger portions generally sleeping more.

To determine if individual nutrients could modulate post-meal sleep, the team gave the flies food consisting of protein, salt or sugar.

The study, published in the journal eLife, found that only protein and salt were effectors of post-meal sleep, suggesting that this form of sleep can indeed be regulated by specific food types.

Check out NewsGram for latest international news updates.

“The ARC provides a starting point for future studies aimed at uncovering the exact genes and circuits that enable meal size, protein and salt to drive sleep,” Ja said.

“As sleep is a vulnerable state for animals in nature, it will be interesting to discover why post-meal naps are necessary,” Ja added. (IANS)

Next Story

Iodised Salt Not Necessarily be Good for Health: Study

More importantly, non-iodised salt must also be made available in the market, which has been missing from the shelves for past two decades and more

0
Experts: Regulating Salt Intake Key to Prevent Hypertension

By Brij Khandelwal

While universal iodisation of salt helped control iodine deficiency disorders, it could be increasing the risk of high blood pressure — a leading cause of heart ailments — especially in the elderly, says retired Col Rajesh Chauhan, in his latest book.

The book, titled “Could universal iodisation of salt be the chief cause of hypertension assuming epidemic proportion?”, has been published by Lap Lambert Berlin, Germany.

The book is based on a recent study on nearly 100 elderly patients in Agra, UP.

The study included patients who were consuming iodised salt regularly, and were compared with another group who were not using iodised salt but pebble salt, which is also iodised but the iodine content gets washed off, thereby minimising or avoiding iodine in the salt.

“The results indicated the people consuming iodised salt were more at risk of suffering high blood pressure than the ones who were using pebble salt, washed before use,” Chauhan told IANS.

Excess consumption of iodine can also cause various forms of rhythm disturbances in heart, and lead to precipitating angina and heart failure.

To control iodine deficiency disorders around the world, the World Health Organisation (WHO) in a statement in August 1994 stressed universal salt iodisation as the principal public health measure for eliminating Iodine Deficient Disorders.

Salt absorbs negative energy: Vastu tips
Salt. Pixabay

Since 1992, India has been using iodised salt, irrespective of the fact whether the region is actually deficient of iodine or not.

While iodine deficiency in children can raise a condition called cretinism, usually characterised with laziness, crying, pot belly, and low intellect; excess iodine intake as a result of universal salt iodisation could be causing attention deficit hyperactivity disorder in children, the findings showed.

Though the WHO stated “monitoring of sodium (salt) intake and iodine intake at country level is needed to adjust salt iodisation over time”, India failed to monitor it, Chauhan said.

“In my book, and from the references that I have used therein taken from the domain of the British Medical Journal, we have raised the possibility of a global rise in the incidence and prevalence of hypertension, possibly due to regular consumption of iodised salt,” he noted.

Also Read- Follow These Tips to Quit Smoking, Drinking

He stressed the need for more research, which must include the overarching necessity of continuing with enforcing consumption of iodised salt even in regions that are not deficient in iodine.

Immediate corrective steps are needed at national and global levels, and supplemental iodine is to be used only in areas that are deficient in iodine.

More importantly, non-iodised salt must also be made available in the market, which has been missing from the shelves for past two decades and more, Chauhan suggested. (IANS)