One important aspect of hypertension prevention and management that has raised questions among scientists and in the media is the effect of sodium consumption on blood pressure. Sodium chloride, or table salt, increases average levels of blood pressure. Some individuals have greater blood pressure responses to salt than others. Various controlled intervention trials and observational studies have provided strong evidence that consuming a moderately reduced intake of sodium contributes to lowering blood pressure. As yet, science cannot distinguish between those whose blood pressures are and are not more responsive to sodium.
Available evidence shows that a moderately reduced intake of dietary sodium causes no harm.
Thus, a moderate salt intake is recommended for all Americans to help prevent and treat hypertension, especially in those who are responsive to sodium. Recently, more research findings have become available about the effects of dietary sodium and salt in those with and without high blood pressure. However, the interventions did not fully maintain weight loss and sodium reduction over 3 to 4 years and the effects on blood pressure reduction were lessened. DASH found that, without testing the effect of salt reduction, a diet lower in fat and higher in vegetables, fruits, and low fat dairy foods significantly reduced blood pressure in those with normal to slightly elevated pressures. These and other findings have yielded important new information about sodium and other nutrients and lifestyle factors that may affect blood pressure.