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Possible role of salt intake in the development of essential hypertension

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Abstract

Although the practice of adding salt to food is an ancient one, there seems to be little doubt that until relatively modern times its widespread use as a condiment was uncommon At present, the practice is a ubiquitous one and, in the United States at least, salt may be added at any stage before, during or after food-processing as well as before, during or after cooking And sometimes salting takes place during each of these steps!

This work was supported by the United States Atomic Energy Commission.

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© 1960 Springer-Verlag OHG Berlin · Göttingen · Heidelberg

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Dahl, L.K. (1960). Possible role of salt intake in the development of essential hypertension. In: Bock, K.D., Cottier, P.T. (eds) Essential Hypertension. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-49899-2_4

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  • DOI: https://doi.org/10.1007/978-3-642-49899-2_4

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