Salt sensitivity: Sorting out the science
Eating too much salt usually boosts blood pressure, but not in everyone. Some people are salt-sensitive while others are salt-resistant. The genetic basis of these differences involve a variety of mechanisms. Some genetic variants affect an enzyme called renin, which is secreted and stored in the kidneys. Others influence the production of aldosterone (a hormone that increases blood volume) or affect the transport of sodium and other minerals within the body. A better understanding of these variants may one day improve treatment of high blood pressure.
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