The study was conducted on 213 people aged 50 to 75, where participants completed a two-week diet, one with sodium levels increasing by 2200,500 milligrams of normal daily intake and the other with a reduction in sodium intake to 95 milligrams per day. 118 people went on a low-sodium diet, then switched to a high-sodium diet. The remaining <> participants followed a diet in the opposite order. Sodium is a chemical found in salt, baking soda, and monosodium glutamate, which are ingredients regularly used in cooking and are essential for preserving foods, retaining moisture, and enhancing the flavor of foods.