TREATMENT OF HYPERTENSION

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Abstract
Physicians have been restricting sodium chloride in the diets of patients with hypertension with varying degrees of enthusiasm since 1904.1 Apparently as early as the turn of the century this dietary restriction was under active consideration in Europe, but it was not until 1922 when Allen and Sherrill2 reported satisfactory results in a series of 180 patients that we hear of this treatment in the United States. The method was not generally accepted by members of the medical profession, however, and contemporary reports of smaller series of cases 3 did not confirm Allen's original results. In 1928 Addison4 pointed out that it was the sodium ion in the restriction of sodium chloride which was the effective agent. In 1944 with Kempner's report5 of satisfactory results with a rice and fruit juice diet there was a rebirth of interest in the dietary treatment of hypertension. It was evident,

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