发表在《美国生理学杂志》上的一项研究表明,食用富含钾的食物,如红薯、牛油果、菠菜、豆类和香蕉等,可能有助于降低血压。南加州大学凯克医学院细胞和神经生物学教授Alicia McDonough说:“减少钠摄入量是降低血压的一种行之有效的方法,但有证据表明,增加膳食中钾含量对降低血压有同等重要的作用。”在一篇研究人口、介入性和分子机制的综述文章中,McDonough探索了血压、食用钠、钾和钠钾比例之间的关系。她发现一些人口研究表明,无论钠的摄入量如何,低血压都与高剂量的摄入钾元素有关。钾的介入研究结果也表明食用钾确实大有益处。 A study published in the American Journal of Physiology shows that consumption of potassium-rich foods such as sweet potato, avocado, spinach, beans and bananas may help lower blood pressure. Alicia McDonough, professor of cell and neurobiology at the University of Southern California’s Keck School of Medicine, said: “Reducing sodium intake is an effective way to reduce blood pressure, but there is evidence that increasing potassium in the diet can have a significant effect on lowering blood pressure Equally important. ”In a review article examining population, interventional, and molecular mechanisms, McDonough explored the relationship between blood pressure, consumption of sodium, potassium, and sodium-potassium proportions. She found that some population studies showed that, regardless of sodium intake, hypotension was associated with high doses of potassium intake. Potassium intervention study also showed that potassium is indeed beneficial.