Sodium as salt – sodium chloride – was one of the first nutrients directly linked to hypertension. Salt contains 40 percent sodium and 60 percent chloride.
For years, high sodium intake was considered the primary factors responsible for high blood pressure. Then research pointed to salt that has a greater effect on blood pressure than either sodium or chloride alone or in combination with other ion.
Researchers generally believe that a kidney in ability to excrete salt is responsible for salt-induced high blood pressure. To compensate for this inability, the body increases blood pressure so the kidney can filter more salt, which then enters the urine.
This increased blood pressure helps eliminate more salt, but it also puts a strain on the body’s arteries and sets the downward spiral of blood pressure damage in motion - a vicious cycle.
The average American gets more than 3600 milligrams of sodium daily, the equivalent of about 9 grams of table salt. Blood pressure increases in response to excess in salt intake – most notably for those with hypertension.
Those with blood pressure should consume less than 2 grams of dietary sodium per day. This can lower blood pressure 2 to 8 mmHg.
Sodium and blood pressure
