Hypertension
Hypertension can be symptomless, whereby, most of the diagnosis is made as a coincidental finding during the routine visits at the hospital. Hypertension is primarily a product of peripheral resistance with the cardiac output. Primary hypertension, on the other hand, has an unknown origin and with a multifactorial pathogenesis. Many different factors have been linked to its aetiology and pathogenesis. Some of the factors include the genetic makeup of an individual, bad dietary options, stressful life situations, sedentary lifestyle, and obesity, among others. Excessive dietary salt intake is thought to increase cardiac output by increasing the circulating blood volume, hence resulting in salt-induced hypertension. The pathology is believed to arise through the interference of the renin-angiotensin system; whereby, there is sodium and water retention, consequently increasing the blood volume. This study focusses on the benefits of reducing salt in the diet as a means of long-term control of hypertension. This phenomenon is thought to be of benefit to the hypertensive patients, especially when started early after the diagnosis. Numerous studies have demonstrated the need to reduce high salt levels in our food. Patients diagnosed with essential hypertension are not only required to apply the general measures and dietary modifications but also to strictly adhere to the pharmacological therapy, for them to realise effective blood pressure control.