Morgan T, Nowson C
Department of Physiology, University of Melbourne, Vic., Australia.
Nephron. 1987;47 Suppl 1:21-6. doi: 10.1159/000184547.
A decrease in sodium intake or an increase in potassium intake reduces blood pressure (BP) in people with essential hypertension. Additional potassium prevents, in sodium-sensitive people and rats, the rise in BP caused by extra sodium chloride. In people with a diastolic BP between 90 and 100 mm Hg, dietary reduction of sodium to 80 mmol/day and dietary increase of potassium to 90 mmol/day caused a fall in BP of 5.1/4.2 and 3.6/3.1 mm Hg, respectively, greater than was observed in the control group. There was a negative interaction between the two diets when used together with a BP change of 4.0/3.6 mm Hg. The fall in BP with sodium restriction was not reversed by the addition of sodium chloride and a similar fall in BP was not achieved with potassium chloride. It is possible that the response is due to some other factor. A strong correlation existed between the change in urine Na:K and the fall in BP. This study indicates that a reduced sodium or an increased potassium diet will reduce BP and should be considered for the initial management of essential hypertension.
减少钠摄入量或增加钾摄入量可降低原发性高血压患者的血压（BP）。额外补充钾可防止钠敏感人群和大鼠因额外摄入氯化钠而导致的血压升高。在舒张压为90至100 mmHg的人群中，将饮食中的钠减少至80 mmol/天，将钾增加至90 mmol/天，血压分别下降5.1/4.2 mmHg和3.6/3.1 mmHg，降幅大于对照组。两种饮食一起使用时存在负相互作用，血压变化为4.0/3.6 mmHg。限制钠摄入导致的血压下降不会因添加氯化钠而逆转，氯化钾也无法实现类似的血压下降。这种反应可能是由于其他一些因素。尿钠钾比值的变化与血压下降之间存在很强的相关性。这项研究表明，减少钠摄入或增加钾摄入的饮食会降低血压，应考虑用于原发性高血压的初始治疗。
