Abstract
Controlling blood pressure is complex and influenced by a variety of physiologic, dietary, and environmental factors. Dietary salt, or more specifically sodium chloride (NaCl), is an important effector of blood pressure regulation. In our current food environment, we are ingesting an amount of salt that is far above recommendations. A major issue in salt consumption is that much of it is involuntary and attributed to the increase in the consumption of packaged, processed, and restaurant foods. Although there is still debate regarding the role of sodium in the development of hypertension for all individuals, reducing the use of salt is warranted to decrease the risk for cardiovascular disease and stroke. It is important for individuals to take personal action, but it is equally essential that the food industry reduce the salt content of food so that consumers can have more control over their health.
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