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Possible role of salt intake in the development of essential hypertension

  • Chapter
Essential Hypertension

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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Authors
  1. L. K. Dahl
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Editors and Affiliations

  1. CIBA Aktiengesellschaft, Basel, Schweiz

    K. D. Bock

  2. Medizinische Universitäts-Poliklinik, Bern, Schweiz

    P. T. Cottier

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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

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-49607-3

  • Online ISBN: 978-3-642-49899-2

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