Shortly after the beginning of the twentieth century Achard and Loeper1 and Widal and Lemierre2 demonstrated that a diet of low salt content was helpful in hypertensive disease. Allen in 1920 also proposed a salt free diet for hypertension, but his studies and conclusions did not receive general acceptance by the medical profession.
The possibilities of treating hypertensive disease and its complications by dietary methods has become the subject of renewed study. Among such investigations are those of Grollman and his colleagues,3 Selye,4 Wheeler and his co-workers5 and Kempner.6 Grollman and his co-workers found that the blood pressure of rats with experimental renal hypertension could be lowered by administering diets in which the sodium content had been decreased by dialysis. Only 6 cases were reported, the reduction of pressure being to normal levels in 2, moderate reduction in 3 and no decline at all