Low Sodium Dietetic Preserves for Hypertension

Abstract

A positive association between sodium intake, blood pressure and occurence of hypertension has been widely documented. Sodium is reported to play a role not only in the etiology but in the management of hypertension also. Salt restriction was shown, to be effective in lowering blood pressure as early as 1948, although currently, very low sodium diets are not recommended and moderately reduced intake of salt forms part of the dietary guidelines well accepted.  Salt restricted diets however tend to be relatively unpalatable with low acceptability. According to Kaplan, the major problem with non-pharmacological treatment of hypertension is the achieving of compliance with the recommended dietary regime. This problem can be overcome to a large extent through suitable dietary counselling and ingenuous use of alternate seasonings and flavouring agents.