Weinsier R L, Norris D
Am J Clin Nutr. 1985 Dec;42(6):1331-8. doi: 10.1093/ajcn/42.6.1331.
Dietary calcium, magnesium, and polyunsaturated and saturated fat have each been implicated as being important factors in the development and treatment of hypertension. Although the mechanisms underlying the relationship between calcium and blood pressure are not clearly defined, calcium supplementation may be effective in lowering blood pressure in certain calcium sensitive subgroups. Dietary polyunsaturated fat intake as a source of linoleic acid may be important in the production of prostaglandins, which are known to modify blood pressure levels. Available evidence indicates that an increased intake of polyunsaturated fat relative to saturated fat may have a hypotensive effect in individuals with borderline hypertension. The mechanisms by which magnesium modifies blood pressure are thought to be both direct and indirect, probably interacting with other electrolytes known to affect vascular smooth muscle tone such as sodium, potassium, and calcium. There is insufficient information from human studies to conclude that magnesium supplementation will lower blood pressure levels.
膳食中的钙、镁、多不饱和脂肪和饱和脂肪均被认为是高血压发生发展及治疗过程中的重要因素。尽管钙与血压之间关系的潜在机制尚未明确，但补充钙可能对某些钙敏感亚组的血压降低有效。作为亚油酸来源的膳食多不饱和脂肪摄入可能在前列腺素生成中起重要作用，而前列腺素已知可调节血压水平。现有证据表明，相对于饱和脂肪，多不饱和脂肪摄入量增加可能对临界高血压个体具有降压作用。镁调节血压的机制被认为既有直接作用也有间接作用，可能与其他已知影响血管平滑肌张力的电解质（如钠、钾和钙）相互作用。人体研究提供的信息不足，无法得出补充镁会降低血压水平的结论。
