Abstract:
The close relationship between dietary salt intake and hypertension is widely recognized and supported by numerous
epidemiological, clinical, and experimental studies. An excessive consumption of salt (NaCl) not only increases the blood pressure
and incidences of blood pressure, but also associated with the increase in morbidity and mortality from cardiovascular disorders,
such as the risk of stroke, left ventricular hypertrophy and proteinuria.Prolonged reduction in dietary salt intake induces the
relevant lowering of blood pressure in both hypertensive and normotensive individuals.Depending upon the baseline blood
pressure and degree of saltintake reduction. Systolic blood pressure can be lowered by 4 to 8 mm of Hg. A dietary salt reduction of
3 g/day predicts a fall in blood pressure of 3.6-5.6/1.9-3.2 mm of Hg (systolic/diastolic) in hypertensive and 1.8-3.5/0.8-1.8 mm of
Hg in normotensives.
