St Luke's-Roosevelt Hospital Center, New York, New York, USA.
Am J Med. 2012 May;125(5):433-9. doi: 10.1016/j.amjmed.2011.10.023.
In numerous epidemiologic, clinical, and experimental studies, dietary sodium intake has been linked to blood pressure, and a reduction in dietary salt intake has been documented to lower blood pressure. In young subjects, salt intake has a programming effect in that blood pressure remains elevated even after a high salt intake has been reduced. Elderly subjects, African Americans, and obese patients are more sensitive to the blood pressure-lowering effects of a decreased salt intake. Depending on the baseline blood pressure and degree of salt intake reduction, systolic blood pressure can be lowered by 4 to 8 mm Hg. A greater decrease in blood pressure is achieved when a reduced salt intake is combined with other lifestyle interventions, such as adherence to Dietary Approaches to Stop Hypertension. A high salt intake has been shown to increase not only blood pressure but also the risk of stroke, left ventricular hypertrophy, and proteinuria. Adverse effects associated with salt intake reduction, unless excessive, seem to be minimal. However, data linking a decreased salt intake to a decrease in morbidity and mortality in hypertensive patients are not unanimous. Dietary salt intake reduction can delay or prevent the incidence of antihypertensive therapy, can facilitate blood pressure reduction in hypertensive patients receiving medical therapy, and may represent a simple cost-saving mediator to reduce cardiovascular morbidity and mortality.
在大量的流行病学、临床和实验研究中，饮食钠摄入量与血压有关，减少饮食盐摄入量已被证明可降低血压。在年轻受试者中，盐摄入量具有编程效应，即即使减少了高盐摄入量，血压仍保持升高。老年受试者、非裔美国人和肥胖患者对低盐摄入的降压效果更为敏感。根据基线血压和盐摄入量减少的程度，收缩压可降低 4 至 8 毫米汞柱。当减少盐摄入量与其他生活方式干预措施（如坚持高血压饮食方法）相结合时，血压下降幅度更大。高盐摄入量不仅会增加血压，还会增加中风、左心室肥厚和蛋白尿的风险。与减少盐摄入量相关的不良反应，除非过量，似乎很小。然而，将低盐摄入量与高血压患者的发病率和死亡率降低联系起来的数据并不一致。减少饮食盐摄入量可以延缓或预防抗高血压治疗的发生，可以促进接受药物治疗的高血压患者的血压降低，并且可能代表一种简单的节省成本的中介，以降低心血管发病率和死亡率。
