Fifteen years have elapsed since Louis Dahl published "Salt in Processed Baby Foods," an editorial concerning the detrimental effects of sodium added to baby food.1 Despite a large body of data linking high sodium intake to hypertension, little direct information about the effects of sodium in infant foods has been available.2-5 Finally, in this issue of The Journal (p 370), Hofman and colleagues have shown in a randomized trial that 231 normal infants fed a low-salt diet have statistically lower systolic blood pressures at the end of six months than do 245 normal control infants. Although follow-up past the six-month end point of the study has not yet occurred, the findings are a welcome addition to the sodium-blood pressure story. American baby food manufacturers will likely be pleased that they have already followed the voluntary guidelines of the Food and Drug Administration and removed extra salt from their
Country-Specific Mortality and Growth Failure in Infancy and Yound Children and Association With Material Stature
Use interactive graphics and maps to view and sort country-specific infant and early dhildhood mortality and growth failure data and their association with maternal
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