A 50-year-old woman presents for a follow-up visit to discuss the laboratory results from her annual physical examination and a treatment plan. Her total serum cholesterol level is 260 mg/dl, which is...

Extracted text: A 50-year-old woman presents for a follow-up visit to discuss the laboratory results from her annual physical examination and a treatment plan. Her total serum cholesterol level is 260 mg/dl, which is up from 200 mg/dl the previous year. Her blood pressure is 140/100 mm Hg, which is up from 135/90 mm Hg; she weighs 165 lb, a gain of 12 lb from the previous year. Results from other tests and her physical examination are normal. Her height is 5 ft 3 in. She is postmenopausal and has been receiving hormonal replacement therapy for 2 years. You discuss her increased lipid levels and increased blood pressure in the context of her weight gain and dietary habits. When asked about her dietary habits, she says that she has heard that putting salt on food causes high blood pressure. She asks if she should stop putting salt on her food because her blood pressure is high. How would you describe for this patient the relationship between sodium and hypertension? O A. Tell her that reducing sodium intake usually leads to significant reduc- tions in blood pressure O B. Tell her that reducing intake of sodium and fats while increasing intake of fruits, vegetables, and whole grains usually leads to significant reduc- tions in hypertension aC. Explain to her that decreasing sodium is only important in elderly patients OD. Tell her that research studies are unclear about the role of sodium in hypertension O E. Explain to her that antihypertensive medication is effective in reducing hypertension, making sodium reduction unnecessary