机构食品制备中减少钠使用对血压的影响：埃克塞特 - 安多弗项目

Effects on blood pressure of a decrease in sodium use in institutional food preparation: the Exeter-Andover Project.

作者信息

Ellison R C, Capper A L, Stephenson W P, Goldberg R J, Hosmer D W, Humphrey K F, Ockene J K, Gamble W J, Witschi J C, Stare F J

机构信息

Department of Medicine, University of Massachusetts Medical School, Worcester.

出版信息

J Clin Epidemiol. 1989;42(3):201-8. doi: 10.1016/0895-4356(89)90056-5.

DOI:10.1016/0895-4356(89)90056-5

PMID:2709080

Abstract

To judge the effect on blood pressure, sodium intake of students at two boarding high schools was reduced by 15-20% through changes in food purchasing and in preparation practices in the schools' kitchens. Students were not asked to change their usual eating habits. Each school served alternately as the control or intervention school for one school year. Blood pressure was monitored among 341 subjects during control years and 309 subjects during intervention years. Analysis of blood pressure differences between early in the school year and near the end of the school year, with adjustment for sex and initial blood pressure, showed the effect of the dietary intervention to be -1.7 mmHg for systolic (95% CI = -0.6, -2.9, p = 0.003) and -1.5 mmHg for diastolic pressure (95% CI = -0.6, -2.5, p = 0.002). Such modest and easily attainable changes in sodium intake, if maintained, could have a significant effect on the future risk of essential hypertension among young people.

摘要

为了评估对血压的影响，通过改变学校食堂的食品采购和烹饪方式，两所寄宿制高中学生的钠摄入量降低了15%至20%。并未要求学生改变其日常饮食习惯。每所学校在一学年中轮流作为对照学校或干预学校。在对照年期间对341名受试者进行了血压监测，在干预年期间对309名受试者进行了血压监测。对学年开始时和学年结束时的血压差异进行分析，并对性别和初始血压进行调整后发现，饮食干预对收缩压的影响为-1.7 mmHg（95%置信区间=-0.6，-2.9，p=0.003），对舒张压的影响为-1.5 mmHg（95%置信区间=-0.6，-2.5，p=0.002）。钠摄入量如此适度且易于实现的变化，如果持续下去，可能会对年轻人未来患原发性高血压的风险产生重大影响。