Which diet component is linked to an increased risk of hypertension?

High sodium intake is linked to an increased risk of hypertension, commonly known as high blood pressure. Sodium plays a critical role in regulating blood volume and pressure. When consumed in excess, sodium can lead to the retention of water in the body, which in turn increases the volume of blood that the heart has to pump. This elevated blood volume leads to increased pressure on the walls of the blood vessels, contributing to hypertension.

Dietary guidelines typically recommend limiting sodium intake to help manage blood pressure and reduce the risk of heart-related issues. Most processed and packaged foods are high in sodium, which is why it's important for individuals to monitor their dietary habits regarding salt consumption.

The other options, while they may be beneficial for overall health or may even have protective effects against hypertension—such as fiber promoting heart health, omega-3 fatty acids having anti-inflammatory properties, and low carbohydrates being associated with various health benefits—are not directly linked to an increased risk of hypertension like sodium is. Therefore, the focus on sodium as a contributor to high blood pressure is well-supported by research on dietary impacts on cardiovascular health.