Tobian L
Ann Intern Med. 1983 May;98(5 Pt 2):729-34. doi: 10.7326/0003-4819-98-5-729.
Hypertension has been linked to dietary sodium intake in humans. It is possible that 9% to 20% of the population may be genetically susceptible to developing essential hypertension by middle life. The remainder of the population may be genetically resistant to developing essential hypertension. A person genetically resistant to hypertension can ingest as much as 200 meq/d of salt without developing elevated blood pressure. However, in persons genetically susceptible to hypertension, a lifelong restriction of salt intake of less than 60 meq/d in adults may prevent hypertension indefinitely, and subsequent hypertensive complications. The same restriction of salt enhances the effect of most antihypertensive drugs and is the only treatment necessary in some persons with mild or moderate hypertension, especially the elderly.
高血压与人类的饮食钠摄入量有关。可能有9%至20%的人群在中年时可能因基因易感性而患原发性高血压。其余人群可能对原发性高血压具有基因抗性。对高血压具有基因抗性的人每天可摄入多达200毫当量的盐而不会出现血压升高。然而，对于基因易患高血压的人来说，成年人终身限制盐摄入量低于60毫当量/天可能会无限期预防高血压及随后的高血压并发症。同样的盐限制可增强大多数抗高血压药物的效果，并且是一些轻度或中度高血压患者（尤其是老年人）唯一必要的治疗方法。
