Mattes R D, Westby E, De Cabo R, Falkner B
Monell Chemical Senses Center, Philadelphia, Pennsylvania, USA.
Am J Med Sci. 1999 May;317(5):287-94. doi: 10.1097/00000441-199905000-00004.
Little is known about the customary level of sodium intake by salt-sensitive people and the nature of obstacles they face in the adoption of a reduced-sodium diet. These issues were addressed with 12 salt-sensitive (SS) and 9 salt-insensitive (SI) normotensive adults. Information about sodium consumption, taste, and blood pressure and concerns about following a diet reduced in sodium were collected at baseline and monthly while participants followed a 100 mmol Na/day diet for 4 months. Mean sodium intakes of both groups were comparable at baseline and were reduced significantly during diet. The principal dietary concerns were reduced food availability, increased food costs, and reduced food palatability. There were no group differences. Ratings declined over time, but only the food palatability issue did so significantly because of a shift by the SI only. While the predictive value of SS classification remains uncertain, these data indicate that dietary change is feasible in SS subjects.
对于盐敏感人群的钠摄入量习惯水平以及他们在采用低钠饮食时所面临障碍的性质，人们了解甚少。针对这些问题，研究选取了12名盐敏感（SS）和9名盐不敏感（SI）的血压正常成年人展开研究。在基线期以及参与者遵循每日100 mmol钠的饮食4个月期间，每月收集关于钠摄入量、口味、血压以及对低钠饮食顾虑的信息。两组的平均钠摄入量在基线期相当，且在饮食期间均显著降低。主要的饮食顾虑包括食物供应减少、食物成本增加以及食物适口性降低。两组之间没有差异。评分随时间下降，但只有食物适口性问题因仅SI组的变化而显著下降。虽然SS分类的预测价值仍不确定，但这些数据表明饮食改变在SS受试者中是可行的。
