In connection with studies of experimental hypertension the effects of various types of diet on the blood pressure have been studied, including alterations in the content of vitamins, proteins, minerals and certain other dietary constituents. In the course of these investigations it was noted that diets very low in sodium content appeared to exert a hypotensive effect which was abolished by the addition of sodium chloride. The association of a low sodium content of the diet with a hypotensive response was so striking that the studies were extended to a series of patients. The results thus far obtained would appear to indicate that in certain patients this form of therapy is decidedly beneficial. The experimental basis for this work is reported elsewhere,1 the present paper being confined to our observations on human patients only.
OBSERVATIONS ON PATIENTS
Thus far 6 subjects have been investigated while rigidly controlled in the
GROLLMAN A, HARRISON TR, MASON MF, BAXTER J, CRAMPTON J, REICHSMAN F. SODIUM RESTRICTION IN THE DIET FOR HYPERTENSION. JAMA. 1945;129(8):533–537. doi:10.1001/jama.1945.02860420001001
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