Kotchen T A, Kotchen J M
Department of Medicine, Medical College of Wisconsin, Milwaukee 53226, USA.
Am J Clin Nutr. 1997 Feb;65(2 Suppl):708S-711S. doi: 10.1093/ajcn/65.2.708S.
This paper reviews the evidence that salt sensitivity of blood pressure is related both to the anion ingested with sodium as well as to other components of the diet. In several experimental models of salt-sensitive hypertension and in humans, blood pressure is not increased by a high sodium intake provided with anions other than chloride. Salt-induced increase of blood pressure depends on the concomitant ingestion of both sodium and chloride. Both epidemiologic and clinical evidence suggest that sodium chloride-induced increases of blood pressure are augmented by diets deficient in potassium or calcium. In experimental animals, a high intake of simple carbohydrates also augments sodium chloride sensitivity of blood pressure. These observations indicate that the effect of dietary sodium on blood pressure is modulated by other components of the diet.
本文综述了血压盐敏感性与随钠摄入的阴离子以及饮食中其他成分相关的证据。在盐敏感性高血压的多个实验模型以及人体中，若摄入的钠所伴随的阴离子不是氯离子，则高钠摄入不会使血压升高。盐诱导的血压升高取决于钠和氯的同时摄入。流行病学和临床证据均表明，低钾或低钙饮食会增强氯化钠诱导的血压升高。在实验动物中，高摄入简单碳水化合物也会增强血压对氯化钠的敏感性。这些观察结果表明，饮食中钠对血压的影响会受到饮食中其他成分的调节。
