Brussaard J H, van Raaij J M, Stasse-Wolthuis M, Katan M B, Hautvast J G
Am J Clin Nutr. 1981 Oct;34(10):2023-9. doi: 10.1093/ajcn/34.10.2023.
In the course of four controlled experiments on the effect of specific dietary components on cardiovascular risk factors, the effects on blood pressure of various sources of dietary fiber, of type and amount of dietary fat, and of animal versus plant were measured in young normotensive volunteers. In each of the four experiments a group of 50 to 75 healthy student volunteers received a control diet for 11/2 to 21/2 wk. They were then randomized into subgroups which received various test diets for periods ranging from 4 to 12 wk. In each experimental one group received the control diet throughout the whole experimental period. Diets differed between groups in one dietary component only. All foodstuffs were weighed out individually according to each person's energy needs. Body weights and Na intake were controlled. Initial blood pressures were about 120 mm Hg systolic and 70 mm Hg diastolic. Both systolic and diastolic blood pressure decreased during the test period in all four experiments on almost every diet, including the control diets, by about 0 to 5 mm Hg. However, changes in blood pressure over the test period were never significantly different between the test groups and the control groups. Thus, none of the investigated dietary factors had a demonstrable effect on blood pressure in young normotensive persons.
在四项关于特定饮食成分对心血管危险因素影响的对照实验过程中，对年轻血压正常的志愿者测量了不同膳食纤维来源、饮食脂肪的类型和数量以及动物性食物与植物性食物对血压的影响。在四项实验中的每一项中，一组50至75名健康学生志愿者接受了1.5至2.5周的对照饮食。然后他们被随机分为几个亚组，接受为期4至12周的各种试验饮食。在每个实验中，有一组在整个实验期间都接受对照饮食。各小组的饮食仅在一种饮食成分上有所不同。所有食物都根据每个人的能量需求单独称重。控制体重和钠的摄入量。初始血压约为收缩压120毫米汞柱和舒张压70毫米汞柱。在所有四项实验中，几乎每种饮食（包括对照饮食）在测试期间收缩压和舒张压均下降了约0至5毫米汞柱。然而，测试组和对照组在测试期间血压的变化从未有显著差异。因此，所研究的饮食因素中没有一个对年轻血压正常者的血压有明显影响。
