In the largest study of its kind, scientists looked at what
happened when volunteers ate three levels of sodium: a "high"
level typical of that eaten daily by most Americans; an
"intermediate" level similar to the maximum recommended intake;
and a "low" level roughly half of the "intermediate" level.
Consuming high amounts of sodium has been shown to increase risk
for high blood pressure. Table salt (sodium chloride) is about
40 percent sodium. The study reported today examined lipid data
acquired during the Dietary Approaches to Stop Hypertension
(DASH)-Sodium Trial, which was conducted at four U.S. medical
centers between September 1997 and November 1999. The National
Heart, Lung and Blood Institute sponsored the study. "The main
goal of the DASH-Sodium Trial was to test the effects of sodium
intake on blood pressure in two distinct diets," said lead
author Lawrence J. Appel, M.D., professor of medicine at the
Johns Hopkins University School of Medicine in Baltimore. The
DASH diet emphasizes eating fruits,