The relationship of salt to hypertension

The background information is reviewed regarding the American Society for Clinical Nutrition task force consensus statement on salt. Information links hypertension to dietary sodium. Only a fraction (between 9 and 20 percent) of human subjects are genetically susceptible to developing hypertension by middle life. Within this group, a lifelong restriction of NaCl intake to levels less than 60 mEq/day in adults will probably prevent hypertension indefinitely. It requires a much lower level of Na intake to reduce established hypertension, as little as 20 mEq/day to reduce severe levels. Control of body weight and correction of obesity are beneficial for the prevention and treatment of hypertension. The risk of a low sodium diet to individuals with salt-losing renal disease or adrenal insufficiency would be profound