salt sensitivity

salt sen·si·tiv·i·ty

the tendency of certain bacterial suspensions to agglutinate spontaneously in physiologic saline solution.
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Salt sensitivity is a condition in susceptible normotensive or hypertensive individuals in which a significant and sustained rise in mean arterial pressure (MAP) accompanies chronic high sodium chloride (salt) intake (1).
These foods also tend to be naturally low in salt which, for many people with salt sensitivity, can help them keep their blood pressure in check.
Salt sensitivity and low discrimination between potassium and sodium in bean plants.
The participants were 1,906 Han Chinese adults (average age 38) in the Genetic Epidemiology Network of Salt Sensitivity (GenSalt), a large project to identify genetic and environmental factors contributing to salt sensitivity.
Topics of specific papers include regulation of cardiovascular control mechanisms, inflammation, aldosterone and vascular damage, calcitonin gene-related peptides and hypertension, the renal dopaminergic system, salt sensitivity, insulin resistance, fatty acids, cell signaling, goal-oriented hypertension management, the role of nitric oxide, the Kallikrein-Kinin system, sex steroids, and the lipoxygenase system in the vasculature.
The superabsorbency, swelling kinetics, pH, and salt sensitivity of this hydrogel were examined as well.
The degree of salt sensitivity was also associated with the severity of metabolic syndrome.
Low plasma renin activity (PRA) [6] is used as a diagnostic adjunct for determining salt sensitivity despite the fact that salt sensitivity and low PRA do not correlate well (11, 12).
And salt sensitivity is common whether people have hypertension or not.
At Wayne State University in Detroit, Michigan, researchers hope to better understand salt sensitivity in blacks who are at high risk for developing hypertension and cardiovascular disease by studying the effects of stress, obesity, and genetics on oxidative stress and salt sensitivity.
Although there is no simple test for salt sensitivity as yet, the National Institutes of Health is working to develop one.