Background
The effect of dietary composition on
blood pressure is a subject of public health importance.
We studied the effect of different levels of dietary
sodium, in conjunction with the Dietary Approaches
to Stop Hypertension (DASH) diet, which is
rich in vegetables, fruits, and low-fat dairy products,
in persons with and in those without hypertension.
Methods
A total of 412 participants were randomly
assigned to eat either a control diet typical of intake
in the United States or the DASH diet. Within the assigned
diet, participants ate foods with high, intermediate,
and low levels of sodium for 30 consecutive days
each, in random order.
Results
Reducing the sodium intake from the high
to the intermediate level reduced the systolic blood
pressure by 2.1 mm Hg (P