For years, a high sodium intake was considered the primary factor responsible for high blood pressue. Then research pointed to salt (sodium chloride) as the dietary culprit. Salt has a greater effect on blood pressure than either sodium or chloride alone or in combination with other ions. A low salt intake diminishes the risk of hypertension. Consequently, health recommendations advise limiting daily salt intake to less than 6 grams (the equivalent of 2.4 grams or 2,400 milligrams of sodium).

Some individuals are genetically sensitive and experience high blood pressure from excesses in salt intake. Salt restriction may help lower blood pressure, especially in salt-sensitive individuals, but weight loss, either alone or in combination with salt restriction, may be the most effective dietary treatment for hypertension.

Foods eaten without or reduced-salt may seem less tasty at first, but with repetition, people can learn to enjoy the natural flavors of many unsalted or reduced-salt foods.

Source: Understanding Nutrition, Eighth Edition, Witney and Rolfes, 1999, pg 375-379