Abstract
Abundant evidence from epidemiological and experimental studies has established a link between salt and blood pressure values. Individuals have different grades of susceptibility to the pressure effect of salt, a phenomenon known as salt sensitivity. The phenomenon of increase or no change in BP blood pressure values when changing from a low-salt diet to a high-salt diet has resulted in a concept called salt sensitivity or resistance. Salt sensitivity increases with age, black race, diabetes mellitus and renal diseases. A variety of different techniques have been used to assess blood pressure response to changes in salt intake in humans. However, due to the complexity of the procedure they are mainly used for research and occasionally for clinical practice.
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