Altschul A M, Grommet J K
Hypertension. 1982 Sep-Oct;4(5 Pt 2):III116-20. doi: 10.1161/01.hyp.4.5_pt_2.iii116.
Excessive intake of dietary sodium is one form of affluent or industrial society malnutrition. When combined with a genetic-based sodium sensitivity, this high sodium intake becomes a factor in the etiology of hypertension. Most dietary sodium comes from food, natural of processed. Indirect measures of discretionary sodium intake, that from the salt shaker in the kitchen or at the table, put it at a level of 25% to 50% in the United States. Direct measures on a small sample of subjects indicate that less than 10% of sodium intake is discretionary. Anyone who needs to reduce sodium intake must, therefore, make major changes in diet. This requires information on the sodium content of common foods, the availability of low sodium analogs of popular foods, and a variety of low sodium condiments to provide more choice for the individual.
膳食钠摄入过量是富裕或工业化社会营养不良的一种形式。当与基于遗传的钠敏感性相结合时，这种高钠摄入就成为高血压病因中的一个因素。大多数膳食钠来自食物，无论是天然的还是加工过的。对随意性钠摄入量的间接测量（即来自厨房或餐桌上盐瓶中的钠）表明，在美国，这一比例为25%至50%。对一小部分受试者的直接测量表明，钠摄入量中随意性摄入的不到10%。因此，任何需要减少钠摄入量的人都必须在饮食上做出重大改变。这需要了解常见食物的钠含量、流行食物的低钠类似物的可得性，以及各种低钠调味品，以便为个人提供更多选择。
