Boero R, Pignataro A, Bancale E, Campo A, Morelli E, Nigra M, Novarese M, Possamai D, Prodi E, Quarello F
Divisione di Nefrologia e Dialisi, ASL 4, Ospedale Giovanni Bosco, Piazza Donatore di Sangue, 3, 10154 Torino.
Minerva Urol Nefrol. 2000 Mar;52(1):13-6.
To evaluate the metabolic effects of modification of sodium intake in patients with essential hypertension.
Thirteen patients with essential hypertension (10 M, median age 51 yrs, range 21-64) followed in random order a low-sodium and a high-sodium diet (50 mmol Na/day vs 250 mmol/day for two weeks each). At the end of each diet an evaluation was made of 24 hour blood pressure (ABPM, Spacelabs 90207) and serum concentration of: glucose, total and HDL cholesterol, uric acid, lipoproteins A, B, Lp(a), total proteins, albumin.
Twenty-four hours systolic and diastolic BP were significantly higher at the end of high sodium diet than of low sodium diet [respectively 132 mmHg (120-161) vs 128 mmHg (109-150); p = 0.008 and 84 mmHg (71-99) vs 81 mmHg (70-95); p = 0.008)]. No significant variations were found as regards serum glucose and lipidic parameters between low and high sodium diets. Serum uric acid was significantly higher following low sodium diet [5.9 mg/dl (4.5-8) vs 4.6 mg/dl (3.4-6.5); p = 0.003)], as well as serum total proteins [7.2 g/dl (6.9-8.2) vs 7 g/dl (6.5-7.8); p = 0.027)]. A significant direct correlation was found between changes of uric acid and total proteins from low to high sodium diet (Spearman's rho = 0.57; p = 0.04).
In patients with essential hypertension a moderate dietary sodium restriction, able to reduce significantly 24 hours arterial pressure, does not worsen serum glucose nor lipids concentration.
评估原发性高血压患者钠摄入量改变的代谢效应。
13例原发性高血压患者（10例男性，中位年龄51岁，范围21 - 64岁）按随机顺序先后采用低钠饮食和高钠饮食（分别为50 mmol钠/天和250 mmol钠/天，各持续两周）。每种饮食结束时，评估24小时血压（动态血压监测，Spacelabs 90207）以及血清中葡萄糖、总胆固醇和高密度脂蛋白胆固醇、尿酸、脂蛋白A、B、Lp(a)、总蛋白、白蛋白的浓度。
高钠饮食结束时24小时收缩压和舒张压显著高于低钠饮食结束时[分别为132 mmHg（120 - 161）对128 mmHg（109 - 150）；p = 0.008和84 mmHg（71 - 99）对81 mmHg（70 - 95）；p = 0.008]。低钠饮食和高钠饮食之间血清葡萄糖和脂质参数未发现显著变化。低钠饮食后血清尿酸显著升高[5.9 mg/dl（4.5 - 8）对4.6 mg/dl（3.4 - 6.5）；p = 0.003]，血清总蛋白也显著升高[7.2 g/dl（6.9 - 8.2）对7 g/dl（6.5 - 7.8）；p = 0.027]。从低钠饮食到高钠饮食，尿酸和总蛋白的变化之间存在显著的正相关（Spearman相关系数rho = 0.57；p = 0.04）。
在原发性高血压患者中，适度的饮食钠限制能够显著降低24小时动脉血压，且不会使血清葡萄糖和脂质浓度恶化。
