Kuipers H M, Jansen R W, Peeters T L, Hoefnagels W H
Department of Geriatric Medicine, University Hospital Nijmegen, The Netherlands.
J Am Geriatr Soc. 1991 Feb;39(2):181-4. doi: 10.1111/j.1532-5415.1991.tb01623.x.
Blood pressure (BP) in the elderly may decrease after a meal or oral glucose loading. The mechanism of this phenomenon is still unclear. In addition, the effect of the temperature of a meal on postprandial BP is unknown. However, it has been suggested that vasoactive gastrointestinal peptides are involved in the etiology of postprandial BP reduction. Therefore, we studied the effects of a cold and a warm glucose solution on BP, heart rate, plasma glucose, insulin, and substance-P levels in 15 healthy elderly subjects with a mean age of 74 +/- 3 (SD) years. With an interval of at least 2 days, a warm (50 degrees C) and a cold (5 degrees C) solution (75 g glucose/300 mL water) were given in random order. After the cold glucose loading mean arterial pressure increased by a maximum of 3.9 +/- 1.3 mmHg (P less than 0.01). In contrast, BP decreased after the warm solution by a maximum of 8.0 +/- 1.1 mmHg (P less than 0.001). Neither test had an influence on plasma substance-P levels. Our data suggest that postprandial blood pressure reduction in the elderly is dependent on food temperature. Substance-P does not seem to play a role in this phenomenon.
老年人进食或口服葡萄糖后血压（BP）可能会降低。这种现象的机制尚不清楚。此外，进餐温度对餐后血压的影响也未知。然而，有人提出血管活性胃肠肽与餐后血压降低的病因有关。因此，我们研究了冷、热葡萄糖溶液对15名平均年龄为74±3（标准差）岁的健康老年人的血压、心率、血糖、胰岛素和P物质水平的影响。在至少间隔2天的情况下，以随机顺序给予温热（50℃）和冷（5℃）溶液（75g葡萄糖/300mL水）。冷葡萄糖负荷后平均动脉压最高升高3.9±1.3mmHg（P＜0.01）。相比之下，温热溶液后血压最高降低8.0±1.1mmHg（P＜0.001）。两种测试均未对血浆P物质水平产生影响。我们的数据表明，老年人餐后血压降低取决于食物温度。P物质似乎在这一现象中不起作用。
