a Blood Pressure Unit, St George's Hospital Medical School, Cranmer Terrace, London SW17 0RE, UK. E-mail: gmacgreg{at}sghms.ac.uk
b Department of Clinical Chemistry, Imperial College of Technology and Medicine, Charing Cross Campus, St Dunstan's Road, London W6 8RP, UK. E-mail: h.dewardener{at}ic.ac.uk
The Yanomamo Indians still lead a life very similar to the last million or so years of our evolution,1 and like primitive man eat a diet that is very low in salt and saturated fat and high in fruit, vegetables and roots.2 The Yanomamo Indians are not overweight, do not smoke and are very fit. Their blood pressure does not rise with age although they spend much of their time fighting and are under great stress.3 This tribe does not develop vascular disease, although many die of infection. However, when they migrate to a Venezuelan or Brazilian town and adopt a western lifestyle, they, like native Americans, become overweight and develop diabetes and premature vascular disease. They appear therefore, to be a group which, though predisposed to vascular disease, is protected by the way they live. There are other similar examples4 which clearly indicate that cardiovascular disease (strokes, heart attacks and heart failure) could be entirely prevented if we changed our diet and lifestyle.
Approximately half of the population in the UK dies of cardiovascular disease5 yet very little is done to prevent this by changing lifestyle or diet. Clearly, much greater efforts are needed to try to understand what simple changes could have beneficial effects. To relate dietary variables such as salt, saturated fat, fruit and vegetable consumption to outcome is not easy because at present the intake of salt, fat, fruit and vegetables varies considerably from day to day, as does the blood pressure. Unfortunately it is not possible to set up dietary outcome experiments in which babies are randomized at birth, or ideally at conception, into one group that eats less salt or less fat and more fruit and vegetables, while another group continues on a normal diet for life. Such experiments are never going to be done, we therefore have to rely on evidence from epidemiology, migration, intervention, treatment, animal and genetic studies. In spite of the difficulties of quantifying salt intake in an individual because of the variability of western diets and the variability of the blood pressure, the evidence that dietary salt is related to blood pressure, both in the rise that occurs with age and the number of people whose blood pressure is raised, is stronger than all other dietary variables.
Alderman has been one of the main proponents of the dangers of reducing salt intake. He encouraged the National Heart, Lung and Blood Institute (NHLBI) in the USA to set up a large workshop on sodium and blood pressure in January 1999 in order to critically review all of the current scientific evidence on salt. For reasons that are unclear Alderman did not attend the meeting which concluded that a high sodium intake is associated with higher blood pressure levels, and other cardiovascular and non-vascular conditions continue to increase, and that a population wide strategy of reducing salt in the food supply is an important public health strategy that can lower blood pressure among populations.5 Alderman's current overview of the subject is highly selective. He ignores over 40 careful studies in unacculturated human populations who at one time consumed, or continue to consume, less than 3 grams of salt per day.4 In these populations blood pressure did not and does not rise with age. Furthermore, there are other unacculturated populations which demonstrate that it is the low salt intake which is responsible for the lack of rise in blood pressure, not some other aspect of unacculturation.6,7 Alderman points out that Kuna Indians appear to be an exception8 to the general experience that a high salt intake is associated with a rise in blood pressure with age but he does not mention that in this study 24-h urinary sodium excretion was not measured. The estimation of salt intake relied in part on the recollection of how many teaspoons of salt each person had added to their food. One of the reasons the large InterSalt study9 was set up with careful attention to methodology, including 24-h urine collections, was precisely because of the difficulty of estimating salt intake from dietary history. Alderman also refers to an observational study in Italian nuns where the blood pressure did not rise with age10 but he does not quote the investigators' own conclusions. It appeared to them that in order to avoid the customary rise in blood pressure with age it is necessary to live in a stress free environment, characterized by total silence, continuous meditation and isolation from society. It is noticeable that although the first account of these nuns appeared 10 years ago the findings have never been confirmed elsewhere.11
The InterSalt study9 was set up to study a wide range of salt intakes across the world and measure blood pressure and other variables under well controlled conditions. By the time the study was completed there were only four communities who ate less than 3 grams of salt a day. The others were in a very narrow range of salt intake, approximately 712 grams of salt a day. The majority of these communities were eating a western diet in which salt intake varies so much from day to day that individual variations in sodium excretion may be considerable, e.g. more than five-fold.12 It follows that in many of these communities salt intake in any one individual might vary from day to day by the same amount as the variability between individuals. It is not surprising therefore that, in the InterSalt study, if one excludes the few communities who eat less than 3 grams of salt, and only considers those communities which consume between 7 and 12 grams of salt a day, there is no clear relationship with blood pressure. Alderman fails to point out that if all the communities are considered, there is a clear relationship between salt intake and blood pressure and the rise in blood pressure with age (Figure 1).
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In view of Alderman's belief in the dangers of an increase in renin and aldosterone, it is surprising that he supports the use of diuretics for the treatment of hypertension.36 Diuretics have been shown to be very effective in reducing cardiovascular disease, i.e. strokes, heart failure and coronary artery disease, particularly in the elderly, but they cause increases in plasma renin activity and aldosterone which, according to Alderman, should be harmful. A modest reduction in salt intake lowers blood pressure in an identical way to diuretics and increases both renin and aldosterone to the same levels. Alderman needs to explain why he considers diuretics to be so beneficial, and yet according to him salt restriction is not.
Whilst it is true that non-acculturated societies have shorter life spans, this is not due to an increase in the incidence of cardiovascular disease, which they almost totally avoid, but to the greater risk of infection, particularly when exposed to western populations. It is true that the Japanese are an example of a society that has a longer life expectancy than many of those in the west. As the Japanese have a high salt intake, Alderman suggests that this illustrates that salt intake is not related to life expectancy. But the Japanese did not, and to a large extent still do not, eat much fat and they have a low plasma cholesterol37 which protects them from the development of vascular disease and atherosclerosis. Alderman fails to point out that the major causes of death in Japan are cerebral haemorrhage38 and cancer of the stomach,29 both of which are due to the high salt intake. Indeed, he appears to be unaware that in the 1960s there was a government campaign in Japan to reduce salt intake. It was successful in lowering blood pressure and causing large reductions in stroke mortality.39 It is very likely that if the Japanese were to reduce their salt intake further, whilst continuing to eat a minimum amount of saturated fat, they would live even longer than they do now.
Alderman fails to mention the North Karelia project in northern Finland where the incidence of cardiovascular disease was very high. In co-ordination with the food industry, a government-backed campaign has been successful in reducing salt and fat intake, increasing fruit and vegetable consumption and cutting cigarette smoking. This has resulted in a reduction in blood pressure and fat intake and significant falls in stroke and coronary heart disease mortality.40,41 Three-quarters of the fall in coronary heart disease and two-thirds of the fall in stroke mortality were due to the change in risk factors. This study clearly indicates that if we were prepared to change our lifestyle, particularly our diet, major reductions in cardiovascular mortality could ensue.
In a final attempt to obfuscate, Alderman once more revives the myth42 that a moderate reduction in salt intake is harmful. He again quotes completely inappropriate experiments in which the sodium intake of rats was so low that it stunted growth.43 The intake of sodium was lower than occurs naturally in mammals eating only fruit and vegetables. Therefore when discussing the possible effects of reducing salt intake from approximately 10 grams to 5 grams a day such experiments are irrelevant. For instance, in comparative terms, a reduction in salt intake to 5 grams a day, which has been suggested for humans at present, is about a thousand times less of a reduction than that used in the animal studies he is quoting.
Alderman's other attempts to suggest that a low salt intake is dangerous in humans are based on two of his own publications in which a claim is made that there is a relationship between habitual salt intake and myocardial infarction.44,45 The data on sodium excretion in the first paper and of sodium intake in the second are so seriously flawed however, that the claim is unacceptable. In the first study, 24-h urine collections were made in 3000 treated hypertensives after 5 days of salt restriction, imposed in order to stimulate the renin-angiotensin system so that the patients could be classified into high, normal and low renin sub-groups. Therefore, these 24-h urinary sodium excretion collections bore no relationship to the patient's habitual salt intake. Despite this, Alderman continues to claim falsely that the urine was collected when the patients were on their habitual salt intake. In addition to this false statement on the nature of the diet the patients were supposed to be eating, Alderman and his colleagues' estimate of the dietary sodium that the patients were consuming, which was based on a 24-h urine collection, was also inaccurate. The 3000 patients were divided into four groups depending on the 24-h urinary sodium excretion. It was noticeable that the sodium excretion paralleled creatinine clearance which strongly suggested that there had been problems with urine collections. But as creatinine excretion had not been given it was not possible to be certain. Subsequently, however, Dr Alderman released the data on creatinine excretion. This should be relatively constant and unaffected by glomerular filtration but it rose with the creatinine clearance which confirmed that there had been serious problems with urine collections. This conclusion was re-enforced by the urine volume and potassium excretion which also followed creatinine excretion. In other words, because of inaccurate urine collections, many patients and their results had been classified into spurious sodium excretion quartiles and not into true sodium intake quartiles. One can conclude therefore that the claim that an habitual low salt intake in hypertensive patients is inversely related to myocardial infarction cannot be sustained.
In Alderman's second paper, a 24-h dietary recall on nutrient intake was used to gauge the habitual salt intake of sodium and calories in more than 10 000 subjects between 1971 and 1975. The subjects were then re-examined 20 years later. The calculation of sodium intake, which was based on dietary recall, took no account of discretionary salt intake, i.e. salt added by an individual at the table or in his own cooking which, around 1980, would have accounted for approximately half of salt intake. The measurement of salt intake in this study is therefore inaccurate. A simple inspection of the overall results of the paper also reveals that these are insecure. For instance, Engleman46 pointed out that in the lowest quartile of daily salt intake in both men and women (approximately 1 and 2 grams respectively) calorie intake was 50% lower than the national recommended daily dietary allowance. Karppanen and Mervaala47 commented that they thought it remarkable that on such a near starvation diet there were so many survivors. They thought it should have surprised, even Alderman, that women on this extraordinary low calorie intake were on average 4 kilograms heavier than those in the higher sodium quartile, who were apparently eating twice as many calories. The misrepresentation of habitual salt intake which resulted from faulty urine collections in the first paper and the defective questionnaire data on sodium and calorie intake in the second paper invalidate any claim that a low sodium intake is related to myocardial infarction. Recent evidence from Finland shows that there is a clear relationship between mortality and salt intake (Figure 5).48 Unfortunately for Alderman's argument it shows that the higher the salt intake the greater the mortality.
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It is not surprising, therefore, that commercial interests which represent the salt manufacturers and extractors, e.g. the Salt Institute in the US and the soft drinks industry, together with many sections of the food processing industry, have co-operated in perpetuating the idea that salt is not involved in hypertension. They have also suggested that dietary salt only effects a small number of people and that therefore it is not worthwhile for the normotensive population to reduce its salt intake. They also perpetuate the myth that reducing salt intake can be dangerous.
Alderman has acted as a member of the Medical Advisory Board for the Salt Institute51 in the US, which represents the salt manufacturers and extractors not only in the US but world-wide. The Institute kindly distributed his paper in which the claim was made that salt intake was related to myocardial infarction as a professional courtesy. At the same time the Institute put out a news release which claimed that this study unequivocally showed that hypertensives consuming low sodium diets had dramatically increased rates of having heart attacks'. This so-called evidence formed the main plank of the Salt Institute's aborted petition52 to the FDA to try to change the regulations concerning commercial claims for low salt foods. Alderman was one of the co-signatories of this petition.
When all of the evidence is considered from epidemiological, migration, intervention, treatment trials, genetic studies in humans and animal studies that relates salt intake to blood pressure and other harmful effects, the evidence is very strong. It is stronger than evidence for other dietary variables that are also important in cardiovascular disease, e.g. saturated fat intake and fruit and vegetable consumption. Nearly all government appointed bodies and nutrition experts who have considered the evidence have recommended a reduction in salt intake from around an average consumption of 1012 grams to 56 grams per day. This recommendation was made in the US in 1970 and in the UK in 1994. Nevertheless salt intake is increasing due to the much greater consumption of processed and ready prepared foods which are very high in salt, often equivalent to that of seawater. In the UK there is a strategy to make small, i.e. 10 to 25%, reductions in the salt concentration of all processed foods. These reductions will not be detected by the consumer and as the salt taste receptors get used to the lower concentration, further reductions can be made in four or five years time. In this way salt intake could be reduced throughout the population without the consumer having to reduce their salt intake consciously. However, the reduction would be greater if consumers themselves added less salt to the food both in cooking and at the table. In this way it should be possible to reduce salt intake in the Western world by half over the next decade. Of all the dietary strategies to reduce the intake of salt, this is probably the easiest to achieve, provided the food industry is prepared to co-operate. In the UK, by manoeuvres which resemble those employed by the tobacco industry, such steps are being vigorously opposed by the Salt Manufacturers' Association and the Food and Drink Federation, an umbrella organization representing the soft drinks, the snack producers (many of which are owned by the soft drinks producers) and other food processors.
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