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22/11/2004
BRUSSELS, Belgium, November 22 /PRNewswire/
-- The case of a pregnant woman whose high blood pressure was lowered
by increasing the amount of salt in her diet was revealed by leading hypertension
expert M.D. Dr Mohaupt, at a recent conference. Doctors recommended that
the woman, who was suffering from pre-eclampsia, consumed 20 g of salt
a day. As a result of the salt increase the woman's systolic and diastolic
blood pressure dropped by 16 mmHg and 12 mmHg.
Dr Mohaupt outlined his findings at the 14th World Congress of the International
Society for the Study of Hypertension in Pregnancy, held in Vienna from
14th - 17th November. The scientist from Berne University Hospital's Nephrology/Hypertension
department, concluded that due to the potential preventive and therapeutic
consequences of sodium supplementation and other measures further studies
were mandatory.
During pregnancy the extra cellular volume of the woman's body increases
by 4-6 litres of liquid. To manage this additional fluid, women need water
and salt. In 1993 the American College of Obstetrics and Gynaecology stated
"There is no clinical benefit in restricting sodium intake during pregnancy
and there is the potential for harm". The German Society for Nutrition
advises that pregnant women should drink daily at least 1,5 litres and
not reduce salt intake even when they suffer from oedema.
EuSalt exists to provide authoritative information to the public and other
interested parties about salt and its many uses. A further role of this
non-profit organisation is to promote the right use of salt and to work
in partnership with other European Institutions.
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