Iacono J M, Puska P, Dougherty R M, Pietinen P, Vartiainen E, Leino U, Mutanen M, Moisio S
Am J Clin Nutr. 1983 Dec;38(6):860-9. doi: 10.1093/ajcn/38.6.860.
Thirty couples living in Liperi, a community of North Karelia, aged 40 to 50 yr participated in a dietary intervention study to assess the influence of dietary fat on blood pressure and other parameters. After a weeklong base-line period the subjects consumed a low fat diet (24% of energy) with a polyunsaturated/saturated fat ratio (P/S) of 1.2 for 6 wk. After this 6-wk intervention period the subjects resumed their normal diets (36% energy from fat, P/S 0.15) for an additional 6-wk period. Body weight remained constant throughout the study and salt intakes were approximately 12 g/day. During the low fat, high P/S period a decrease of 7.5 and 2.8 mm Hg pressure occurred for systolic and diastolic blood pressure from the base-line level. When the normal diet was resumed, systolic and diastolic blood pressures increased by 7.7 and 6.3 mm Hg, respectively, from the levels observed at the end of the intervention period.
居住在北卡累利阿社区利佩里的30对年龄在40至50岁之间的夫妇参与了一项饮食干预研究，以评估膳食脂肪对血压和其他参数的影响。在为期一周的基线期后，受试者食用了一种低脂饮食（占能量的24%），多不饱和/饱和脂肪比率（P/S）为1.2，持续6周。在这6周的干预期后，受试者在接下来的6周内恢复正常饮食（脂肪提供36%的能量，P/S为0.15）。在整个研究过程中体重保持不变，盐摄入量约为每天12克。在低脂、高P/S期间，收缩压和舒张压较基线水平分别下降了7.5和2.8毫米汞柱。当恢复正常饮食时，收缩压和舒张压分别比干预期结束时观察到的水平升高了7.7和6.3毫米汞柱。
