el Zein M, Areas J, Knapka J, Gleim G, DiPette D, Holland B, Preuss H G
Department of Medicine, Georgetown University Medical Center, Washington, D.C. 20007.
Life Sci. 1990;47(13):1121-8. doi: 10.1016/0024-3205(90)90171-m.
To determine whether oat fiber influences BP, we gave spontaneously hypertensive rats (SHR) a diet high in sucrose and low in protein (calories: sucrose 52%, protein 15%, fat 33%) or a diet low in sucrose and high in protein (calories: sucrose 13%, protein 52%, fat 35%). The amount of fat in these particular diets has not been shown to influence BP, so we modified the 2 diets by replacing fat with oat bran (10% w/w). Accordingly, we examined 4 groups of 5 rats consuming different diets: high sucrose, high sucrose + oat bran, low sucrose, and low sucrose + oat bran. Not unexpectedly, SHR consuming the diet high in sucrose had a significantly higher BP after 2 weeks than those consuming the diet low in sucrose. The significant difference in BP continued over the next 3 weeks. At the end of 6 week duration of study, we found the following BP: SHR ingesting the high sucrose diet, 217 mm Hg +/- 5 (SEM) vs SHR consuming the low sucrose diet, 187 mm Hg +/- 4 (SEM) p less than .0001]. SHR eating the low sucrose diet and consuming supplemental bran showed no significant change in BP after 6 weeks compared to SHR eating the basic diet alone, 188 mm Hg +/- 6 (SEM); however, 5 SHR consuming the high sucrose diet with added oat bran showed a significantly lower BP 200 mm Hg +/- 2 (SEM) than SHR ingesting the basic high sucrose diet devoid of oat bran [p less than .01]. We conclude that addition of oat bran to the diet can ameliorate sucrose-induced BP elevations in SHR.
为了确定燕麦纤维是否会影响血压，我们给自发性高血压大鼠（SHR）喂食高蔗糖低蛋白饮食（热量：蔗糖52%，蛋白质15%，脂肪33%）或低蔗糖高蛋白饮食（热量：蔗糖13%，蛋白质52%，脂肪35%）。尚未发现这些特定饮食中的脂肪含量会影响血压，因此我们通过用燕麦麸（10% w/w）替代脂肪来改良这两种饮食。相应地，我们检查了4组每组5只食用不同饮食的大鼠：高蔗糖组、高蔗糖+燕麦麸组、低蔗糖组和低蔗糖+燕麦麸组。不出所料，食用高蔗糖饮食的SHR在2周后血压显著高于食用低蔗糖饮食的SHR。在接下来的3周里，血压的显著差异持续存在。在为期6周的研究结束时，我们测得以下血压值：摄入高蔗糖饮食的SHR为217毫米汞柱±5（标准误），而食用低蔗糖饮食的SHR为187毫米汞柱±4（标准误）[p<0.0001]。与仅食用基础饮食的SHR（188毫米汞柱±6（标准误））相比，食用低蔗糖饮食并补充麸皮的SHR在6周后血压没有显著变化；然而，5只食用添加燕麦麸的高蔗糖饮食的SHR血压（200毫米汞柱±）显著低于摄入不含燕麦麸的基础高蔗糖饮食的SHR[p<0.01]。我们得出结论，在饮食中添加燕麦麸可以改善SHR中蔗糖诱导的血压升高。
