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May 7, 1949, Vol 140, No. 1 >
ARTICLE | May 7, 1949

TAP WATER SODIUM IN THE LOW SALT DIET

SEYMOUR L. COLE, M.D.
JAMA. 1949;140(1):19-20. doi:10.1001/jama.1949.82900360001007.
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The sodium content of the food in the daily diet has become recognized as an important factor in the salt and water balance of persons with heart failure, hypertension and renal disease.1 With the exception of occasional casual mention,2 however, drinking water has been overlooked as a source of sodium large enough to nullify attempts to restrict that element in the solid part of the diet. Furstenberg and his associates3 reported drinking water of high sodium content to be the cause of failure of a low salt diet in the treatment of Ménière's disease. This they corrected by substituting water of low sodium content. Lenel, Katz and Rodbard3a varied the blood pressure of laboratory animals with changes in the sodium content of the drinking water.

The purpose of this paper is to emphasize that the determination of the sodium content of the water supply of a

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