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.