Severe caloric restriction.
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Arrhythmias, Cardiac↗
Biomedical subjects
J K Grommet
Publications and source records attributed to J K Grommet.
Salt sensitivity in experimental animals and man.
Interest has intensified in the possible role of dietary sodium in the etiology of hypertension and its management. A summary is provided of the evidence relating salt intake to hypertension from three sources: epidemiology of hypertension among societies, observations that management of hypertension is easier at lower intakes of NaCl, and observations that relate blood pressure to urinary output of sodium. The doubts raised about such a relationship are also summarized. Part of the confusion surrounding the relationship between sodium intake (or output) and blood pressure between individuals results from the interplay of other determinents: genetics (family history), weight, body mass index and Na/K ratio. These are discussed and research issues are outlined. The public policy implications of the current information and means for lowering of dietary sodium intake are discussed.
Animals↗
Sodium intake and sodium sensitivity.
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Adult↗
Food choices for lowering sodium intake.
Excessive intake of dietary sodium is one form of affluent or industrial society malnutrition. When combined with a genetic-based sodium sensitivity, this high sodium intake becomes a factor in the etiology of hypertension. Most dietary sodium comes from food, natural of processed. Indirect measures of discretionary sodium intake, that from the salt shaker in the kitchen or at the table, put it at a level of 25% to 50% in the United States. Direct measures on a small sample of subjects indicate that less than 10% of sodium intake is discretionary. Anyone who needs to reduce sodium intake must, therefore, make major changes in diet. This requires information on the sodium content of common foods, the availability of low sodium analogs of popular foods, and a variety of low sodium condiments to provide more choice for the individual.
Attitude to Health↗