Sodium and Other Dietary Factors in Hypertension

Abstract

The most recent report of the Sixth Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure (JNC VI) (1) has recommended a trial of lifestyle intervention as initial therapy in individuals with high-normal (130–139 mm Hg systolic/85–89 diastolic) or stage I (140–159/90–99) blood pressure levels without end-organ disease, concomitant cardiovascular disease or diabetes mellitus. This chapter examines the evidence in support of dietary alterations and their effect on blood pressure. The constituents that are considered include calories (body weight), salt (sodium chloride), potassium, calcium, and combinations of these minerals, other dietary components and alcohol. Rather than attempting an encyclopedic review of the studies of all these dietary elements, this chapter succintly summarizes what is currently known about the factors outlined in Table 1.