The Effect of the Rice Diet on the Level of the Blood Pressure in Essential Hypertension
- 9 June 1949
- journal article
- research article
- Published by Massachusetts Medical Society in New England Journal of Medicine
- Vol. 240 (23) , 910-914
- https://doi.org/10.1056/nejm194906092402302
Abstract
INTEREST in the influence of diet on the course of hypertension has existed for at least half a century. In 1904, in France, Ambard and Beaujard1 advocated the use of a low-salt diet for the treatment of hypertension. In the early 1920's in this country Allen and Sherrill2 and O'Hare and Walker3 reported on the use of low-salt diets in hypertension. These workers believed that the effect was produced by restriction of the chloride ion. Addison4 was among the first to suggest that the sodium ion was the important element, and came to the conclusion that "One has forced on . . .Keywords
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