Dietary prevention of hypertension in animal models and its applicability to human.

Abstract

Experimental studies in animals and epidemiological studies have suggested that the interaction between genetic and environmental factors is important in hypertension associated with excess salt intake and other dietary factors such as K, protein and fatty acid intake greatly modify the effect of salt on blood pressure in individuals with low or high salt sensitivity. Thus, the detection of salt sensitivity and the modification of salt intake as well as other dietary factors are expected to contribute to the primary prevention of cardiovascular diseases associated with hypertension.