b) Salt/sodium intake. Some people are “salt sensitive,” so eating a lot of salt (sodium) adds to their high blood pressure. Salt holds excess fluid in your body and puts an added burden on your heart. Recent evidence suggests that salt sensitivity can also be a very important determinant of future high blood pressure and cardiovascular disease risk. Researchers have also found that having a particular gene may make African Americans much more salt sensitive, thus increasing their risk of developing high blood pressure. As little as one extra gram of salt (half a teaspoon) could raise blood pressure as much as five millimeters of mercury (mm Hg) in people who have this gene variant. It’s important to cut down on your sodium intake, and sodium is everywhere — in canned foods, baking soda, cheese, dried fruits and even medications! Learn how to identify the different sodium compounds found in foods.

This content is reviewed regularly. Last updated 07/27/07.