Karanja N M, Obarzanek E, Lin P H, McCullough M L, Phillips K M, Swain J F, Champagne C M, Hoben K P
Kaiser Permanente Center for Health Research, Portland, Ore. 97227, USA.
J Am Diet Assoc. 1999 Aug;99(8 Suppl):S19-27. doi: 10.1016/s0002-8223(99)00412-5.
The Dietary Approaches to Stop Hypertension trial was a randomized, multicenter, controlled feeding study to compare the effect on blood pressure of 3 dietary patterns: control, fruits and vegetables, and combination diets. The patterns differed in selected nutrients hypothesized to alter blood pressure. This article examines the food-group structure and nutrient composition of the study diets and reports participant nutrient consumption during intervention. Participants consumed the control dietary pattern during a 3-week run-in period. They were then randomized either to continue on the control diet or to change to the fruits and vegetables or the combination diet for 8 weeks. Sodium intake and body weight were constant during the entire feeding period. Analysis of variance models compared the nutrient content of the 3 diets. Targeting a few nutrients thought to influence blood pressure resulted in diets that were profoundly different in their food-group and nutrient composition. The control and fruits and vegetables diets contained more oils, table fats, salad dressings, and red meats and were higher in saturated fat, total fat, and cholesterol than was the combination diet. The fruits and vegetables and combination diets contained relatively more servings of fruits, juices, vegetables, and nuts/seeds, and were higher in magnesium, potassium, and fiber than was the control diet. Both the fruits and vegetables and combination diets were low in sweets and sugar-containing drinks. The combination diet contained a greater variety of fruits, and its high calcium content was obtained by increasing low-fat dairy products. In addition, the distinct food grouping pattern across the 3 diets resulted in substantial differences in the levels of vitamins A, C, E, folate, B-6, and zinc.
“终止高血压膳食方法”试验是一项随机、多中心、对照喂养研究，旨在比较三种饮食模式对血压的影响：对照饮食模式、果蔬饮食模式和组合饮食模式。这些模式在假定会改变血压的特定营养素方面存在差异。本文研究了试验饮食的食物组结构和营养成分，并报告了干预期间参与者的营养素摄入量。参与者在为期3周的导入期内采用对照饮食模式。然后，他们被随机分配继续采用对照饮食，或者改为果蔬饮食模式或组合饮食模式，为期8周。在整个喂养期间，钠摄入量和体重保持不变。方差分析模型比较了三种饮食的营养成分。针对少数几种被认为会影响血压的营养素，导致了食物组和营养成分差异很大的饮食。对照饮食模式和果蔬饮食模式含有更多的油、食用脂肪、沙拉酱和红肉，其饱和脂肪、总脂肪和胆固醇含量高于组合饮食模式。果蔬饮食模式和组合饮食模式含有相对更多份的水果、果汁、蔬菜和坚果/种子，其镁、钾和纤维含量高于对照饮食模式。果蔬饮食模式和组合饮食模式中的甜食和含糖饮料含量都较低。组合饮食模式包含更多种类的水果，其高钙含量是通过增加低脂乳制品摄入获得的。此外，三种饮食模式不同的食物分组模式导致维生素A、C、E、叶酸、维生素B-6和锌的含量存在显著差异。
