Salt

were slightly but significantly higher in the low fibre group (Table VII.3)." Their findings were subsequently confirmed in a study conducted by Lawrence Appel and his co-workers. At the end of a three week run in and eight weeks of controlled diets, volunteer subjects whose blood pressures were initially comparable diverged. The control subjects who were continued on a typical North American diet ended with mean blood pressures higher than those of the subjects whose diet was enriched in fibre.'2 Together the two studies indicate that a diet lacking in fibre is conducive to blood pressure elevation, both systolic and diastolic.