title: [The influence of salt intake on hypertension].
abstract: The renal pressure-natriuresis-curve determines the long term level of arterial blood pressure. Every known (acquired or genetic) cause of hypertension can be explained by an alteration of this curve. Reduction of salt intake therefore represents an effective tool for lowering arterial blood pressure. With respect to public health, a lower salt content in processed food would be a highly efficient and cost effective intervention for the reduction of cardiovascular mortality (opposed by the food industry). Reducing salt intake to below 100 mmol/day (6 g NaCl) lowers blood pressure and strengthens the potential of almost all antihypertensive medication. Reduction of salt intake can, in many cases, be achieved by avoiding adding salt to daily food, in other cases specialized diet counselling is necessary. Reduction of salt intake attenuates thirst, which can be in contradiction with the (unjustified) recommendation to drink 2-3 litres of water per day.
authors.affiliation: Abteilung Nephrologie, Kantonsspital Aarau, Aarau. andreas.bock@ksa.ch
authors.forename: Andreas
authors.initials: A
authors.lastname: Bock
mesh_terms: D004039:Diet, Sodium-Restricted; D019649:Food Industry; D006801:Humans; D006973:Hypertension / Q000178:diet therapy* / Q000503:physiopathology / Q000517:prevention & control*; D011634:Public Health; D017673:Sodium Chloride, Dietary / Q000009:adverse effects*
chemical_list: D017673:Sodium Chloride, Dietary