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Article
December 6, 1958

LOW-SODIUM DIETS—PHYSIOLOGICAL ADAPTATION AND CLINICAL USEFULNESS

Author Affiliations

Pittsburgh

From the University of Pittsburgh School of Medicine.

JAMA. 1958;168(14):1886-1890. doi:10.1001/jama.1958.63000140005013
Abstract

Meneely1 and others have pointed out that the practice of adding sodium chloride to our diet is largely and perhaps entirely based on an acquired taste. It has been suggested that the use of salt as a condiment began after its introduction as a preservative of meats and other perishables. In the history of man, this event appears to have coincided with the establishment of semipermanent abodes in contrast to the previous nomadic existence. The evidence in support of this view is inferential and is based largely on the fact that the word for salt does not appear in the language of any tribe prior to the establishment of settlements. On the other hand, it should be pointed out that animals seek out springs which contain this salt. In the adult animal, at least, this may be presumed to be a matter of taste.

Adjustments to Sodium Restriction  Irrespective

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