The American journal of clinical nutrition
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This paper reviews the evidence that salt sensitivity of blood pressure is related both to the anion ingested with sodium as well as to other components of the diet. In several experimental models of salt-sensitive hypertension and in humans, blood pressure is not increased by a high sodium intake provided with anions other than chloride. ⋯ In experimental animals, a high intake of simple carbohydrates also augments sodium chloride sensitivity of blood pressure. These observations indicate that the effect of dietary sodium on blood pressure is modulated by other components of the diet.
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The battle over salt has changed over the centuries from one of where to find salt sources to one of how much salt to use in a healthful manner. Many questions were answered by the INTERSALT Study across numerous countries and, yet, many questions persist. It is a love-hate relationship, an approach-avoidance paradigm. ⋯ In some cases stress unmasks the salt sensitivity. For instance, the social context can modulate blood pressure responses to a high-sodium diet. Therefore, 24-h monitoring of blood pressure becomes important, especially in salt-sensitive persons.