Question: My mother has high blood pressure (takes medication) and often adds table salt to her food. She says her doctor told her it’s not the salt you add to your food that’s the problem, it’s salt in processed and fast foods that you need to worry about. Do you agree?

Dr. Hibberd's answer:

Salt is salt, regardless of its source. Her doctor is quoting the newest data that reveals not all hypertensives are salt sensitive, so he or she is correct – but only to a point.

Conventional hypertension management has always advised salt or sodium restriction. Newer data has shown that since not all hypertensives are salt sensitive, universal application of a no- or low-salt diet may not always impact blood pressure on all patients.

I say, restrict salt excess to what is reasonable by trying tto adhere to a low- or no-added-salt diet. Avoid processed food that usually has salt added to extend storage time.

If your blood pressure improves on a salt-restricted diet, you may dodge the need for regular prescription drug use for hypertension control.