饮食因素与高血压。

Dietary factors and hypertension.

作者信息

Huttunen J K, Pietinen P, Nissinen A, Puska P

出版信息

Acta Med Scand Suppl. 1985;701:72-82. doi: 10.1111/j.0954-6820.1985.tb08892.x.

DOI:10.1111/j.0954-6820.1985.tb08892.x

Abstract

There is increasing evidence that nutritional factors are critical in the pathogenesis of essential hypertension typical for acculturated societies. These factors include sodium, potassium, calcium, alcohol, and type and level of fat in the diet. More research is needed, however, before the role of various nutrients in the prevention and treatment of hypertension will be ascertained.

摘要

越来越多的证据表明，营养因素在适应现代社会的原发性高血压发病机制中至关重要。这些因素包括钠、钾、钙、酒精以及饮食中脂肪的类型和含量。然而，在确定各种营养素在高血压预防和治疗中的作用之前，还需要更多的研究。