Low salt project

A causal relationship between salt intake and hypertension, stroke, and kidney disease has been established. However, whether reduced salt intake leads to lower blood pressure has been intensely debated. In this prospective, open-label, randomized controlled trial, we examined the impact of low-salt diet on blood pressure, renal function, and other metabolic parameters. Herein, 194 patients with chronic kidney disease (CKD) stage 1–3 were randomized into the low-salt (intervention) and control groups. The intervention group was provided a salt diet (1.5 gm/day) for 3 months. The control group consumed their usual diet; daily food intake was recorded. Renal function tests; 24-hour urinary sodium excretion; urinary protein; and serum calcium, phosphorus, and electrolyte levels were recorded monthly. Blood pressure decreased significantly in both groups; systolic blood pressure reduction at 3 months was significantly greater in intervention group (-6.57, p <0.001) compared to control group (-0.58, p=0.072). Mean reduction in 24-hour urine sodium excretion were greater in intervention group and reached significant level at month 2 (-14.45, p=0.032). Mean reduction in estimated glomerular filtration rate was significantly higher in control group. Thus, a sodium-restricted diet can help reduce blood pressure and slow the progression of renal insufficiency in patients with CKD.