Reducing food salt content – a neglected approach to hypertension prevention and treatment in the population

Czech version

Authors: K. Horký
Authors‘ workplace: II. interní klinika kardiologie a angiologie 1. lékařské fakulty UK a VFN Praha, přednosta prof. MUDr. Aleš Linhart, DrSc.
Published in: Vnitř Lék 2009; 55(9): 797-801
Category: 80th Birthday - prof. MUDr. Miloš Štejfa, DrSc., FESC

Overview

Long-term dietary salt supply, disproportional to the high metabolic requirements, plays an important role in pathogenesis of arterial hypertension. BP, its rise with age and hypertension prevalence in the population are directly proportional to sodium supply. Consistent effect of salt supply on the BP values is documented from observational as well as randomised controlled studies. It is, therefore, possible to assume that decrease in salt intake in the population could positively affect population BP mean, age-related increase in BP as well as a range of cardiovascular complications of hypertension and could thus contribute to improving the course and prognosis of this “non-infectious epidemy”, the incidence of which exceeds 30% in the adult population and increases continually with age. Based on a review of published population-based observations and clinical studies, the paper summarizes briefly the opinions on the impact of the sodium chloride dietary intake modifications on BP, outcomes of these modifications within various historical, ethnic, experimental and clinical contexts, impact on BP morbidity and mortality, population-based importance of the current high salt supply decrease on these indicators and possible utilization in the primary prevention of hypertension.

Key words:
dietary sodium supply – pathogenesis of essential hypertension – BP rise with age – hypertension complications – options for primary prevention of hypertension

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