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从每天摄钠9毫克当量增至249毫克当量,观察血压的变化,可以把已排除其他病因的19名高血压患者分为“盐性”高血压(对盐敏感的)或“非盐性”(对盐不敏感的)高血压。每天食用含有249毫克当量钠的食物,两组患者血浆中的钠、钾、氯、醛固酮、皮质醇、肾素活性和尿中的钾、醛固酮、17—羟皮质酮的数值,在统计上无显著差别。在高钠饮食的情况下,“盐性”高血压患者比“非盐性”高血压患者体内保留更多的钠。因此,钠使“盐性”高血压患者的体重增加较多。
From 9 milligrams of sodium per day to 249 milliequivalents of observed daily changes in blood pressure, 19 hypertensive patients who had been ruled out for other causes were classified as either “salt” hypertension (salt-sensitive) or “non-salt” (Salt-insensitive) high blood pressure. Daily consumption of food containing 249 mg of sodium equivalent, sodium, potassium, chloride, aldosterone, cortisol, renin activity and urinary potassium, aldosterone, 17-corticosterone values in the plasma of the two groups were statistically Significant difference. In the case of the high sodium diet, “salt” hypertensive patients retain more sodium than “non-salt” hypertensive patients. Therefore, sodium “salt” hypertensive patients more weight gain.