There is a significant amount of literature available about the use of salt in our diet and its possible contribution to hypertensive cardiovascular disease. In past issues of NOHA NEWS, we discussed the role of salt, how we get excess salt in our diet, and suggested some seasonings to replace salt in cooking and at the table. We also mentioned an article from Science News, April 9, 1983 which considered the role of salt in preventing high blood pressure.

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In past issues of NOHA NEWS, we discussed the role of salt, how we get excess salt in our diet, and suggested some seasonings to replace salt in cooking and at the table.

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An analysis of the various elements contributing to hypertension based on nutrient consumption was undertaken and reported in "Blood Pressure and Nutrient Intake in the United States" appearing in Nutrition Today, July/August 1984. A data base from the National Center for Health Statistics, Health and Examination Survey 1 (HANES 1) was utilized. This data base included 10,372 adult Americans, 18 to 74 years of age with no history of hypertension and not on a special diet. The authors were careful not to claim proof or cause of hypertension. They did conclude from analysis of the profile that the "reduced consumption of calcium and potassium is the primary nutritional marker of hypertension, with reductions in vitamins A and C also being noted." Another interesting finding – dairy products, a significant source of sodium, potassium and calcium "were the food group whose consumption best predicted whether an individual over the age of 34 was hypertensive"; the greater an individual’s consumption of dairy products, the less likely he or she would be hypertensive.

Certainly this particular analysis calls for more research, and we hope to keep you up to date on this controversial subject.