Biochemical and Metabolic Effects of Very-Low-Salt Diets

Abstract

In cross-cultural studies, very low sodium intakes are associated with a low prevalence of hypertension and minimal increase of blood pressure with aging. Disorders of lipid and carbohydrate metabolism are rare. In short-term clinical studies, very low sodium intake (< 50 mmol/d) has been associated with greater values for total and low-density lipoprotein cholesterol, fasting and post-glucose insulin, uric acid, plasminogen activator inhibitor-1, and activity of the renin-angiotensin system. Thus, the long-term safety of the very-low-salt diets suggested by these observations, in which sodium is one of many differences between population groups, is not entirely consonant with the short-term clinical trials data in which sodium is studied as an isolated intervention. This may reflect transient effects of abrupt and large changes in sodium consumption. Nevertheless, differences in diet composition and nutrient intake other than sodium including potassium, magnesium, and a range of antioxidants may also contribute to the discrepancies between ecological observations and clinical studies. Further research on the effects of selective changes of dietary sodium versus more global changes in diet composition on biochemical and hemodynamic variables could provide the basis for an even more effective public health policy.