G. DOUGLAS TALBOTT, M.D.; JOHN R. KEYS, M.D.; BESSIE M. KEATING, M.T. (ASCP); BEATRICE FINKELSTEIN, M.S. (Nutrition)
Although sodium chloride is an essential constituent of every living cell, in man the amount ingested appears to be dictated by conditions other than metabolic need. Diets throughout the world vary greatly in their salt content; whether or not more salt is added seems to be determined solely on the basis of palatability. Some investigators feel that palatability in turn depends chiefly upon habit,1 while others maintain that it is an inherent quality of the food itself.2-4
History shows that the further a group's customs depart from the primitive, the greater is the desire for salt as a seasoning. Primitive
TALBOTT GD, KEYS JR, KEATING BM, FINKELSTEIN B. EFFECTS OF EXCESS SODIUM CHLORIDE ON BLOOD LIPIDS: A POSSIBLE FACTOR IN CORONARY HEART DISEASE12. Ann Intern Med. 1961;54:257–266. doi: 10.7326/0003-4819-54-2-257
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Published: Ann Intern Med. 1961;54(2):257-266.
Cardiology, Coronary Heart Disease, Coronary Risk Factors, Dyslipidemia.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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