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Other names: Urispas

RISK FACTORS OF HIGH BLOOD PRESSURE: SALT CONSUMPTION
The factor may well be the amount of salt we eat. This was suspected as long ago as 1904 by the French physician Dr Ambard, and in the past twenty years, Drs Ledingham, Dall, Guyton, Kaminer and Freis have collected strong evidence by salt-feeding experiments and by studying blood pressure in populations with high and low salt intakes. High blood pressure is rare in some South Pacific islanders, in the Kalahari Bushmen and in East African peoples who eat very little salt. This is not just due to the simple rural life: of two tribes studied in the Amazon basin by Dr Lowenstein, the Mundurucas, who learned to use salt from missionaries, have a tendency to hypertension, while the Carajos use no salt and do not get high blood pressure. Nor is the difference racial; this possibility was ruled out by a study on Zulu-speaking people by Dr Scotch: high blood pressure was rare in those living in the country, common among those who moved into the towns of Southern Africa.
Today, most people use salt freely as a condiment and food preservative. Within our communities, blood pressure does not parallel salt intake. Presumably this is because most people are taking sufficient salt to allow high blood pressure to develop in those predisposed by other factors.
High blood pressure often develops in rats fed a high salt diet. Dr Bianchi in Italy has shown that some rats are much more sensitive to this effect than others, and this sensitivity is inherited.
Before modern drugs become available for treating high blood pressure, the main treatment was the rice and fruit diet introduced by Dr Kempner. This probably worked because of its very low salt content. Today, patients with high blood pressure are often advised to restrict salt intake, and some of the most widely used blood-pressure-lowering drugs are those which stimulate the kidney to excrete salt.
How may salt affect blood pressure? One theory, largely developed by Drs Ledingham and Guyton, is that salt expands the volume of the blood. This raises the blood pressure. Later, the fine arterioles respond by constricting; this causes the high blood pressure to persist, and the kidneys correct the expanded volume of fluid by increased excretion of salt and water. The evidence linking salt consumption with high blood pressure is mostly very recent and more data are required before we can be dogmatic about the value of restricting our use of salt.
To reduce the risk of high blood pressure it may be necessary to reduce salt intake only moderately. This is acceptable to most of us. But it is important to realize that other condiments are at least as pleasant, and also that saltiness is an acquired taste. Even without added salt our diet contains an adequate amount of it. Hence it is easiest to get used to a low salt diet in early childhood.
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