Up to the eightieth years of our century so-called salt hypothesis of the appearance of primary or essential hypertonia [EAG] it was considered contradictory. Although has already been located such epidemiological studies, as known Japanese study AG among the inhabitants of seaside settlements on Hokkaido and the work M. I. Fatuly in the Carpathians, which, with their entire dissimilarity, were carried out among the population groups, of those consumed considerably larger quantities of sodium with the food of in the form common salt, which brought in these groups to considerably wider distribution AG.

After the international program Of intersalt, in which participated the center of preventive medicine [MZ] RF and which gave the comparative correlation analysis of 52 population groups, distributed throughout the world, and also after metanaliza of the epidemiological studies, carried out by Dr. Law with the colleagues, barely it remained doubts about the pathogenetic role of the increased consumptions of food sodium. Recently appeared communications, that sodium is not only the factor of risk AG, but also the independent factor of the risk of an increase in the mass of myocardium, which in turn sharply increases the probability of the coronary disease of heart.

Contemporary societies manufactured habit to consume about 150 - 200 millimole of sodium during the day, predominantly with that cooked I will pour off. Muscovites, according to our data, consume in the average 161 millimole during the day, which approximately corresponds to 12 g of common salt. It was shown that reduction in the consumption in below 100 millimole leads to the clinically significant decrease in the level AD. For this decrease it suffices not to use the deliberately oversalted products, first of all gastronomical production, or not to entirely salt already finished food at the table. Unfortunately, if last rule is not disrupted by the substantial part of the population, then the limitation of the consumption of such products as sausage articles, cheeses, different kind the [konservirovannye] products, barely workably today. Indeed precisely salt adapts as the preservative for very many products (although with the advent of contemporary refrigeratory and freezing installations without such large quantities of salt in the nourishment completely it would be possible to bypass).

It should be noted that in the population not all individuals equally react to the consumption even of significant quantities of salt. They assume that this is connected with the subdivision of population on the salt- sensitive and salt- resistance persons. The number of American researchers they connect substantially large prevalence AG in American blacks in comparison with the whites precisely with considerably wide distribution of salt- sensitive individuals among the first. Figure 1 illustrates the randomized and thoroughly controlled experience on the consumption of different levels of sodium with the hypertonia. Patients first were found on the low-sodium diet (~50 millimole/day), it was and then by them given from 9 to 16 tablets of slowly dissoluble sodium or placebo, on four weeks each regime. The data in 1 year show that participants in the experiment could sufficiently for long be on the low-salt diet.