Almost 33% of Americans are affected by hypertension (HTN), which is a major risk factor for heart disease and mortality. While we still don’t know the exact cause for HTN, we know that it is associated with a fundamental defect in the kidneys to excrete sodium. This “salt sensitivity” is measurable and seen with increased salt intake leading to increased blood pressure. Salt sensitivity is seen in older adults, African Americans, and sufferers of kidney issues, diabetes mellitus, or metabolic syndrome.
With a recent awareness of the impact of our microbiomes, the microscopic bacteria colonies that life in our guts, we’ve learned that it plays a key roles in obesity, type 2 diabetes, and atherosclerosis. More recently in animal studies and a small human trial, we see that the microbiome plays a role in salt sensitive hypertension also. It seems a diet high in salt depletes the Lactobacillus species of bacteria in the gut, and that can increases risks of autoimmunity and high blood pressure.
Until a more lengthy research study is performed, hopefully we can begin to understand the dangers of a salt shaker sitting innocently at the dinner table. We can acclimate our taste buds to increased salt, and vice versa also! Gradually reducing the salt in our foods and adding in flavorful herbs and condiments allow our taste buds to appreciate varying flavors and great taste without putting our health at risk for HTN, cardiovascular issues, and autoimmunities.
