Sodium and high blood pressure. Is there an association? After more than 50 years of research, scientists have concluded that almost half of the people who develop high blood pressure are sodium-sensitive. Other studies suggest that the incidence of hypertension in a population closely parallels the amount of sodium consumed. Contrariwise, hypertensive patients, placed on sodium-restricted diets by their physicians, do experience lowered blood pressure.

While sodium (salt) may not be the only nutrient involved in the development of high blood pressure, its restriction is the best advice for those suffering from hypertension and those who wish to avoid such a condition.

Your body needs some salt. The minerals which make up salt – sodium and chloride – are, along with other nutrients, essential for maintaining the body’s fluid balance, normal nerve and muscles activity, and other important functions. The actual amount needed is between 1/10 and ¼ of a teaspoon each day. A normal person can probably consume between ½ and 1 ½ teaspoons without adverse effect. However, many people consume over two teaspoons of salt daily.

Although table salt is the principal source of sodium in the diet, it is not the only one. Sodium occurs naturally in water and most foods. In addition it is also added to many foods during processing. Some popular high-sodium foods are: smoked fish, fast foods such as fried chicken, hamburgers and frankfurters, pizza, ham, tomato sauce, meat tenderizer, chili, canned stew, and canned soups.

Low-sodium foods include fresh vegetables, and fruit juices.

To help consumers monitor their dietary sodium, food processors have been encouraged to include sodium content on food package labels.

Although even among medical scientists some controversy continues regarding the role of sodium in the development and improvement of high blood pressure, most doctors still stand firmly behind the traditional position that there is a strong link between sodium and hypertension.

Because it can’t be determined exactly who is sensitive to sodium, and therefore likely to develop hypertension from its use, everyone should keep their sodium intake at or below a moderate level. In practical terms this means no added salt to food at the table, elimination or drastically reduced use of salt-rich foods such as potato chips, smoked fish, and pork products, and fast food preparations.

Moderation in salt use seems the best. Try it that way. You’ll like it, and it’ll likely keep your blood pressure down too.

Susan was not her usual cheerful self. I could tell that something was not right in her world. When I asked her how things were going, tears came to her eyes, “My dad has just been diagnosed with lung cancer. He’s not a candidate for surgery, but he starts radiation treatments next week, and we’re hoping for the best. ”

Each time I saw Susan over the next several months, she reported on her dad’s condition. Initially, he seemed to do well-the size of his tumor decreased in response to the radiation and he generally felt pretty good. But his reprieve was short lived. Soon he began to experience progressive pain and weakness as the tumor resumed its growth. Less than nine months from the time of his diagnosis he died.

Lung cancer is a leading cause of cancer death for both men and women and is a major cause of death around the world. Almost two million people worldwide are diagnosed with lung cancer each year. Only about 250,000 of them (less than one in six) will remain alive five years later. More than women contract the disease, by a ratio of three to two.

Cigarette smoking is responsible for 85 percent of lung cancer deaths.

And it is now abundantly clear that “passive smoking” (ongoing, persistent exposure to other’s smoke) is a significant health hazard.

There are other, well-documented, but less frequent, causes of lung cancer, including exposure to asbestos, radon, beryllium, and various other chemicals. But the combination of chemical exposure with cigarette smoking is particularly ominous, raising the risk of contracting the disease by 10 to 50 times.

Myeloma Cancer Fighting Foods

Increasing evidence suggests susceptibility to lung cancer. And data indicated that a deficiency of vitamin A may also be a risk factor. However, current dietary recommendations for prevention of lung cancer simply call for a well-balanced diet, including an abundance of fruits and vegetables.

Lung cancer is not easily discovered in the early stages. It often goes undetected until it is moderately advanced. By the time it is visible on a routine chest x-ray, it has often spread nearby tissues or to organs outside the lung.

Depending on the specific tumor type and its degree of spread, treatment recommendations may include surgery, radiation, chemotherapy or some combination of the three. Unfortunately, the potential benefits of treatment may be outweighed by the associated side effects.

Lung cancer is one of the most preventable and least curable of cancers. Therein lies the poignant paradox of this devastating disease. You can help prevent the tragedy of lung cancer by refusing to smoke and encouraging your family and friends to do the same.