Dietary salt and essential hypertension
In: The American Journal of Cardiology, Jg. 29 (1972), S. 33-38
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Zugriff:
Dietary intake of sodium chloride was studied in 717 patients with essential hypertension and 819 unequivocally normotensive patients. In the normotensive group 21.2 percent (174 of 819) stated that they added salt to food before tasting it, whereas 22.7 percent (163 of 717) of the hypertensive group had this habit. Of 43 hypertensive women who added salt to food before tasting it, 17 (39.5 percent) had diastolic blood pressure greater than 120 mm Hg, compared to 56 (17.2 percent) of 325 hypertensive women who did not add salt before tasting the food (P Hypertension was more prevalent among patients with a family history of hypertension than among those without such a history. No significant differences were found between hypertensive and normotensive patients in regard to dietary history of salt consumption. However, dietary salt consumption may play a role in determining the severity of hypertension once it has developed.
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Dietary salt and essential hypertension
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Autor/in / Beteiligte Person: | Berrettoni, J.N. ; Gifford, Ray W. ; Swaye, Paul |
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Zeitschrift: | The American Journal of Cardiology, Jg. 29 (1972), S. 33-38 |
Veröffentlichung: | Elsevier BV, 1972 |
Medientyp: | unknown |
ISSN: | 0002-9149 (print) |
DOI: | 10.1016/0002-9149(72)90412-2 |
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