Human essential hypertension: implications of animal studies

Abstract

Hypertension has been linked to dietary sodium intake in humans. It is possible that 9% to 20% of the population may be genetically susceptible to developing essential hypertension by middle life. The remainder of the population may be genetically resistant to developing essential hypertension. A person genetically resistant to hypertension can ingest as much as 200 meq/d of salt without developing elevated blood pressure. However, in persons genetically susceptible to hypertension, a lifelong restriction of salt intake of less than 60 meq/d in adults may prevent hypertension indefinitely, and subsequent hypertensive complications. The same restriction of salt enhances the effect of most antihypertensive drugs and is the only treatment necessary in some persons with mild or moderate hypertension, especially the elderly.