Kawasaki T, Delea C S, Bartter F C, Smith H
Am J Med. 1978 Feb;64(2):193-8. doi: 10.1016/0002-9343(78)90045-1.
Nineteen patients with hypertension in whom all known causes of blood pressure elevation had been ruled out were classified as "salt-sensitive" or "nonsalt-sensitive" from the changes in blood pressure with changes in sodium intake from 9 meq to 249 meq/day. With the diet containing 249 meq sodium per day, there were no statistically significant differences in plasma sodium, potassium, chloride, aldosterone, cortisol or renin activity, or in urinary potassium, aldosterone or 17-hydroxycorticosteroids between the two groups. The "salt-sensitive" patients retained more sodium on the high-sodium diet than did the patients who were not sensitive to salt ("nonsalt-sensitive"); accordingly, sodium induced more weight gain in the salt-sensitive patients.
19名高血压患者，所有已知的血压升高原因均已排除，根据钠摄入量从每天9毫当量增加到249毫当量时血压的变化，将其分为“盐敏感型”或“非盐敏感型”。在每天含249毫当量钠的饮食情况下，两组患者的血浆钠、钾、氯、醛固酮、皮质醇或肾素活性，以及尿钾、醛固酮或17-羟皮质类固醇之间，均无统计学上的显著差异。“盐敏感型”患者在高钠饮食中比“非盐敏感型”患者保留了更多的钠；因此，钠使盐敏感型患者体重增加更多。
