A new study will explore the link between salt taste sensitivity and salt intake, blood pressure, hypertension, and genetic variations in individuals of African descent.

Dietary magnesium depletion in a mouse model activated inflammatory pathways and molecules that promote hypertension, suggesting that increased magnesium consumption may be beneficial for reducing the prevalence of hypertension.

A Vanderbilt research team has discovered that activation of a certain protein complex involved in the inflammatory response in immune cells contributes to salt-sensitive hypertension.

Excess dietary salt activates immune cells to induce inflammation and hypertension, supporting current recommendations for low sodium consumption.

Annet Kirabo, DVM, MSc, PhD, assistant professor of Medicine and Molecular Physiology and Biophysics, is receiving the 2020 Harry Goldblatt Award for Early Career Investigators from the American Heart Association (AHA).

Vanderbilt researchers have discovered that a protein called SGK1 in immune cells is activated by sodium, leading to the development of salt-sensitive hypertension.

When it comes to diet-induced obesity, your immune system is not always your friend.