Increasing evidence for the role of salt and salt-sensitivity in hypertension.
The paper focuses on some aspects of the complex relationship between dietary salt intake and blood pressure. The first part is a short review of the evidence available from epidemiological and clinical studies, indicating that a moderate reduction in dietary salt intake represents an effective non-pharmacological measure for the treatment of hypertension and for the prevention of hypertension-related cardiovascular complications, namely stroke and ischemic heart disease. The second part deals with the role of inherited and acquired factors in the phenotypic expression of the salt-sensitivity of blood pressure. In particular, the influence of sympathetic nervous system hyperactivity, of insulin resistance and of alterations of endothelial function in the pathogenesis of salt-related forms of hypertension are discussed.
Institute of Food Science and Technology, National Research Council of Italy, Naples, Italy. asiani@isa.av.cnr.it
A
A
Siani
F
F
Guglielmucci
E
E
Farinaro
P
P
Strazzullo
D000367:Age Factors; D002318:Cardiovascular Diseases / Q000150:complications* / Q000517:prevention & control; D020022:Genetic Predisposition to Disease / Q000453:epidemiology; D006801:Humans; D006973:Hypertension / Q000178:diet therapy* / Q000235:genetics / Q000473:pathology / Q000517:prevention & control; D012307:Risk Factors; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage* / Q000009:adverse effects
D017673:Sodium Chloride, Dietary