Monday, February 6, 2012

High blood pressure in history

In 2600 BC the Chinese ‘Yellow Emperor’ Huang Ti Nei Ching associated salt with a ‘hardened pulse’. The Nei Ching written down long after his death, ‘ If too much salt is used for food, the pulse hardens.’

Another ancient text from Sumeria 2000 BC mentions that potassium should be included in the diet.

In 1706, the structure of heart was first describe by French anatomist Raymond de Viessens.

In 1733 the Reverend Stephen Hales was the first person to measure blood pressure in vivo in unaesthetic horses by direct cannulation of the carotid and femoral arteries.

In 1896, the Italian physician Scipione Riva-Rocci invented a simple device for measuring blood pressure – a rubber bag that went around the arm, which was then filled with air in order to block the circulation in the brachial artery and determine at what pressure the blood was passing through.

Later in 1902, ECG of electrocardiogram was invented by the Dutch physiologist Willem Einthoven.

In 1903, Codman and Cushing introduced the concept of routine intra-operative blood pressure measurement, which at the time was a revolutionary concept. In 1924 Canadian Physician W. L. T Addison had reported that giving calcium reduced the blood pressure in many of his hypertensive patients.

In the 1950s and 1960s, American doctors began to realize that too much salt in the diet can contribute to high blood pressure.
High blood pressure in history

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