Freis E D
Circulation. 1976 Apr;53(4):589-95. doi: 10.1161/01.cir.53.4.589.
The evidence supporting the thesis that hypertension can be prevented by eliminating salt from the diet is based on four principal sources: (1) epidemiological studies in unacculturated peoples showing that the prevalence of hypertension is inversely correlated with the degree of salt intake; (2) hemodynamic studies suggesting that the development of chronic experimental hypertension is a homeostatic response to a maintained increase in extracellular fluid volume (ECF); (3) evidence that the ECF of "salt eaters" is expanded in comparison to that of "no-salt eaters"; and (4) investigations in hypertensive patients receiving either diets greatly restricted in salt or continuous diuretic therapy which correlate the fall in blood pressure with a reduction in ECF. Although this mechanism of essential hypertension is still obscure the evidence is very good if not conclusive that reduction of salt in the diet to below 2 g/day would result in the prevention of essential hypertension and its disappearance as a major public health problem.
（1）对未受文化影响人群的流行病学研究表明，高血压患病率与盐摄入量呈负相关；（2）血液动力学研究表明，慢性实验性高血压的发展是对细胞外液量（ECF）持续增加的一种稳态反应；（3）有证据表明，“高盐饮食者”的细胞外液量比“无盐饮食者”的有所增加；（4）对接受盐摄入量大幅受限饮食或持续利尿剂治疗的高血压患者的研究，这些研究将血压下降与细胞外液量减少联系起来。尽管原发性高血压的这种机制仍不清楚，但即使尚无定论，有充分证据表明，将饮食中的盐摄入量降低至每日2克以下将有助于预防原发性高血压，并使其作为一个主要的公共卫生问题消失。
