Aro A, Pietinen P, Valsta L M, Salminen I, Turpeinen A M, Virtanen M, Dougherty R M, Iacono J M
Department of Nutrition, National Public Health Institute, Helsinki, Finland.
J Hum Hypertens. 1998 Jun;12(6):383-9. doi: 10.1038/sj.jhh.1000610.
We compared the effects on blood pressure (BP) of three isocaloric diets with reduced total fat and saturated fatty acid (SAFA) contents but with different proportions of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Diet LF (low fat) provided 20 en% fat (7.9% SAFA, 7.8% MUFA, 3.0% PUFA); diet HP (high PUFA) 26 en% fat (7.5% SAFA, 8.2% MUFA, 8.1% PUFA), and diet HM (high MUFA) 26 en% fat (7.3% SAFA, 14.1% MUFA, 3.2% PUFA). The diets were consumed for 8 weeks (intervention) preceded by 2 weeks and followed by 8 weeks on a habitual diet (baseline/ switchback) with 33-34 en% fat (13-14% SAFA, 12% MUFA, 6% PUFA). Forty-five free-living couples were randomly allocated into the three diet groups, and 43 men and 44 women completed the study. BP was measured weekly with an automatic device. Compliance to diet was monitored by repeated food records, serum fatty acid compositions, and weekly visits to a nutritionist. Both systolic BP (SBP) and diastolic BP (DBP) remained unchanged throughout the study in all three groups. The weight-adjusted mean (s.e.m.) BP values showed changes in SBP of +1.7 (1.8), -0.4 (1.7), and +1.9 (1.9) mm Hg on the LF, HP, and HM diets, respectively (difference NS), and DBP of +0.1 (1.0), +0.6 (1.0), and -0.3 (1.0) mm Hg, respectively (difference NS) between the last 2 weeks of the baseline and intervention periods. The expected fatty acid intakes were achieved, and there were no between-group differences in change of body weight, intake of dietary fibre and potassium, and 24-h sodium excretion. A reduction in total fat and SAFA intake and changes in the proportions of dietary MUFA and PUFA did not affect the BP levels of this normotensive population with an adequate intake of PUFA at baseline.
我们比较了三种等热量饮食对血压（BP）的影响，这三种饮食的总脂肪和饱和脂肪酸（SAFA）含量降低，但单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）的比例不同。低脂（LF）饮食提供20能量百分比的脂肪（7.9% SAFA、7.8% MUFA、3.0% PUFA）；高PUFA（HP）饮食提供26能量百分比的脂肪（7.5% SAFA、8.2% MUFA、8.1% PUFA），高MUFA（HM）饮食提供26能量百分比的脂肪（7.3% SAFA、14.1% MUFA、3.2% PUFA）。在为期8周的饮食干预期之前，先有2周的习惯饮食期（基线期/折返期），干预期之后再有8周的习惯饮食期，习惯饮食期的脂肪含量为33 - 34能量百分比（13 - 14% SAFA、12% MUFA、6% PUFA）。45对自由生活的夫妇被随机分配到三个饮食组，43名男性和44名女性完成了研究。每周使用自动设备测量血压。通过重复的食物记录、血清脂肪酸组成以及每周与营养师的会面来监测饮食依从性。在整个研究过程中，所有三个组的收缩压（SBP）和舒张压（DBP）均保持不变。体重调整后的平均（标准误）血压值显示，在LF、HP和HM饮食中，SBP的变化分别为 +1.7（1.8）、 -0.4（1.7）和 +1.9（1.9）mmHg（差异无统计学意义），在基线期和干预期的最后2周之间，DBP的变化分别为 +0.1（1.0）、 +0.6（1.0）和 -0.3（1.0）mmHg（差异无统计学意义）。达到了预期的脂肪酸摄入量，并且在体重变化、膳食纤维和钾的摄入量以及24小时钠排泄方面，组间没有差异。在基线时PUFA摄入量充足的情况下，总脂肪和SAFA摄入量的减少以及饮食中MUFA和PUFA比例的变化并未影响该正常血压人群的血压水平。
