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Paul J. Schechter, MD; David Horwitz, MD; Robert I. Henkin, MD

JAMA. 1973;225(11):1311-1315.

Abstract
Sodium chloride preference was determined in ten patients with essential hypertension and in 12 normal volunteers. All exhibited normal detection and recognition thresholds for the taste of sodium chloride. All were placed on a constant dry diet containing 9 mEq of Na+ and given, as their only source of fluids, a choice of drinking either distilled water or 0.15 M sodium chloride. Patients with essential hypertension consumed a markedly greater proportion of their total fluid intake as saline (38.2% vs 10.6%, average daily preference over one week) and also showed a greater total fluid intake (1,269 ml vs 668 ml, average daily intake over one week). The hypertensive patients consumed more than four times as much salt as did the normal volunteers.

Author Affiliations
From the sections on experimental medicine (Drs. Schechter and Horwitz) and neuroendocrinology (Dr. Henkin), Experimental Therapeutics Branch, National Heart and Lung Institute, Bethesda, Md.

Footnotes
Reprint requests to Section on Neuroendocrinology, National Heart and Lung Institute, Bethesda, MD 20014 (Dr. Henkin).

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