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Researchers at the University of Virginia School of Medicine and the George Washington University School of Medicine have discovered how a gene variant found in 48 percent of the population can limit the body’s ability to eliminate excess salt after intake of high-salt meals. The gene variation increases the risk of having blood pressure that is sensitive to salt.
Salt sensitivity of blood pressure is difficult to diagnose because some patients may have normal blood pressure and still be salt-sensitive. Knowing precisely where the salt-elimination defect is located and how it works could lead to personalized treatments for the condition. People that are sensitive to salt will have a higher incidence of strokes, heart attacks, kidney failure and blindness because of their inability to eliminate sufficient sodium.
It is important for the body to get rid of excess sodium because having too much sodium in the body causes water retention, which can raise blood pressure and significantly shorten lifespan. Gene defect causes a sodium transporter-NBCe2, to overwork. This brings too much sodium filtered in the kidney back into the body, especially after a high-salt meal. Excess salt intake could be dangerous for people with defective gene.
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