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IJE Advance Access originally published online on September 5, 2005
International Journal of Epidemiology 2005 34(5):967-972; doi:10.1093/ije/dyh317
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Published by Oxford University Press on behalf of the International Epidemiological Association © The Author 2005; all rights reserved.

Reprints and Reflections

Possible role of salt intake in the development of essential hypertension*

LK Dahl

Published in Cottier P, Bock KD: Essential Hypertension—an International Symposium. Berlin: Springer, 1960, pp. 53–65. Reprinted with permission

The first 150 words of the full text of this article appear below.


   Introduction
 
Although the practice of adding salt to food is an ancient one, there seems to be little doubt that until relatively modern times its widespread use as a condiment was uncommon. At present, the practice is a ubiquitous one and, in the United States at least, salt may be added at any stage before, during or after food-processing as well as before, during or after cooking. And sometimes salting takes place during each of these steps!

The ancient valuation of salt as a precious possession1 may have contributed to the modern notion that the addition of salt to food is necessary or even beneficial.2 Nonetheless, during the 20th century, there has been evidence accumulating which suggests a possible relationship between salt ingestion and hypertension in man.3 In this paper we will review the sum total of the evidence, which we have been gathering since 1954.1,4–14 The original papers should be . . . [Full Text of this Article]


   Salt need, salt intake, salt appetite
 
Need
Intake
Appetite

   Evidence that salt ingestion may be related to hypertension
 
A) Experimental hypertension
B) Human hypertension

   Summary
 

   Résumé
 

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This article has been cited by other articles:


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