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to confirm in daily practice the results of a previous double blind cross over clinical trial which demonstrated that the replacement of NaCl by NaCl + chitosan 3% (according a specific patent process) significantly decreases the hypertensive power of the salt. Previous work has shown that the involved mechanism could be a chelation of Cl ion which is involved in the renine angiotensine system.An observational study was conducted in a rehabilitation centre for elderly in which all foods (bread, meat, fish, vegetable, desert) are produced by the local kitchen and all the salt NaCl traditionally used was replaced by the Symbiosal salt ie a combination of NaCl + 3% chitosan according a specific Korean patent. All patients, hypertensive or not, were followed at inclusion and every three months for their hypertension by the medical practitioner in charge of their medical follow up. The cook was asked not to change his cooking habits and especially concerning the salt during all the study period.The study covers 79 patients, 75.2 ± 8.0 years old, among whom 72.2% are women. Among them 20.3% were hypertensives. In the total population SBP (mmHg) decreases from 130 ± 17 at inclusion to 129 ± 14 at one month (M), 125 ± 12 at 2 months (M2) and 123 ± 10 at 3 months (p < 0.0001). In the hypertensive sample the results are M0: 156 ± 18; M1: 148 ± 14, M2: 140 ± 12, M3 136 ± 12 (p < 0.0001). In the non hypertensive patients they were M0: 124 ± 9; M1: 124 ± 10, M2: 121 ± 8, M3 119 ± 6 (p < 0.0001).The replacement of the traditional salt NaCl by the NaCl + chitosan 3% appears to reduce significantly the blood pressure and contribute to demonstrate that a decrease of the hypertensive toxicity of the salt may be obtained. This suggest that it could be used either in the field of a low salt diet in hypertensive patient but also in general population in addition to the recommendation of a salt reduction. These results confirm the outcomes of the previous clinical trial.