They found that salt intake makes it harder for the body to juggle BP regulation and its temperature simultaneously.
A team led by professors Robert P Blankfield at Case Western Reserve University and Ellen L Glickman at Kent State University tested whether these dual roles of the cardiovascular system might help explain how salt ingestion leads to salt-sensitive hypertension.
They found salt and water ingestion lowered body temperature more than the ingestion of water by itself. Besides, body temperature decreased more in individuals who are salt resistant than in individuals who are salt sensitive, according to a Case Western statement.
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