College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, China.
College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, Zhejiang, China.
Food Res Int. 2022 Jun;156:110822. doi: 10.1016/j.foodres.2021.110822. Epub 2021 Nov 24.
Chronic diseases, especially cardiovascular diseases (CVD), have become one of the main causes affecting human health. Hypertension is a prominent representative of CVD. The formation and development of hypertension is closely related to people's daily diet. A large number of studies have shown that excessive intake of salt (NaCl) could increase the risk of hypertension. In recent years, more and more investigations have focused on other cations that may be contained in edible salt, exploring whether they have an effect on hypertension and the underlying mechanism. This article focuses on the relationship between four metal elements (potassium, calcium, magnesium, and zinc) and hypertension, by discussing the main metabolic pathway, the impact of diet intake on blood pressure, and especially the regulation mechanisms on blood pressure in detail. At the same time, some opinions and suggestions are put forward, combined with the current hot topics "salt reduction" and "salt substitution".
慢性病，尤其是心血管疾病（CVD），已成为影响人类健康的主要原因之一。高血压是 CVD 的突出代表。高血压的形成和发展与人们的日常饮食密切相关。大量研究表明，过量摄入盐（NaCl）会增加患高血压的风险。近年来，越来越多的研究关注食用盐中可能含有的其他阳离子，以探讨它们是否对高血压及其潜在机制有影响。本文重点关注四种金属元素（钾、钙、镁和锌）与高血压之间的关系，详细讨论了主要代谢途径、饮食摄入对血压的影响，特别是对血压的调节机制。同时，结合当前的热门话题“减盐”和“盐替代”，提出了一些意见和建议。
