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慢性盐负荷及补钾对健康成人血压变异性的影响(PDF)

《心脏杂志》[ISSN:1009-7236/CN:61-1268/R]

期数:
2012年第2期
页码:
197-199
栏目:
临床研究
出版日期:
2012-04-25

文章信息/Info

Title:
Effects of chronic salt loading and potassium supplementation on blood pressure variability in healthy adults
作者:
蒋 伟; 牟建军; 廉秋芳; 刘富强; 王宝莉; 张 敏; 吴冠吉
(西安市第九医院心内科，陕西 西安 710054)
Author(s):
JIANG Wei;  MU Jian-jun;  LIAN Qiu-fang;  LIU Fu-qiang;  WANG Bao-li;  ZHANG Min;  WU Guan-ji
(Department of Cardiology, Xi’an Ninth Hospital, Xi’an 710051, Shaanxi, China)
关键词:
血压变异性; 盐; 钾
Keywords:
blood pressure variability;  salt;  potassium
分类号:
R544.1
DOI:
-
文献标识码:
A
摘要:
目的:探讨慢性盐负荷及补钾对健康成人血压和血压变异性的影响。方法：选取100例年龄在28～60岁的血压正常者参与为期3周的慢性盐负荷及补钾试验，包括基线调查3 d，低盐饮食、高盐饮食和高盐补钾饮食各7 d的研究。在基线调查和各干预阶段的第5，6，7天采用英国产随机零点血压计连续测量3 d血压。测量血压前受试者静坐休息5 min，测量3次，求平均值，并计算3 d血压测量值的标准差和变异系数，作为长时血压变异性指标。结果：受试者血压在低盐期较基线期显著下降［SBP：(112±11)mmHg vs.(117±14)mmHg；DBP：(74±8)mmHg vs.(76±10)mmHg，P<0.01］；高盐期较低盐期明显升高［SBP：(119±14)mmHg vs.(112±11)mmHg；DBP：(77±9)mmHg vs.(74±8)mmHg，P<0.01］；补钾期较高盐期显著降低［SBP：(114±12)mmHg vs.(119±14)mmHg；DBP：(75±8)mmHg vs.(77±9)mmHg，P<0.01］。限盐后收缩压标准差、舒张压标准差均降低［SDSBP：(3.9±1.5)mmHg vs.(4.3±1.0)mmHg；SDDBP：(3.2±1.4)mmHg vs.(3.6±1.6)mmHg，P<0.01］；高盐期较低盐期升高［SDSBP：(4.4±1.6) vs.(3.9±1.5)mmHg；SDDBP：(3.7±1.2) vs.(3.2±1.4)mmHg，P<0.01］。结论：钠、钾摄入量与血压变化密切相关，其中低盐饮食后血压下降，高盐饮食后血压升高，而在高盐负荷基础上给予大剂量补钾使血压下降。高盐饮食可增大血压变异性，限盐可降低血压变异性。
Abstract:
AIM:To explore the effects of chronic salt loading and potassium supplementation on blood pressure variability in healthy adults. METHODS: One hundred normotensive subjects aged 28 to 60 years were enrolled and sequentially maintained on a protocol of a 3-day baseline investigation, a 7-day low-salt diet (3 g/day, NaCl), a 7-day high-salt diet (18 g/day), and a high-salt diet with potassium supplementation (4.5 g/day, KCl) for another 7 days. On the last 3 days of each period, blood pressure was measured. Day-to-day variability in systolic blood pressure (SBP) and diastolic blood pressure (DBP) was expressed as the standard deviation and coefficient of variation. RESULTS: Blood pressure decreased after salt restriction ［SBP: (112±11) vs. (117±14) mmHg, P<0.01; DBP: (74±8) vs. (76±10)mmHg, P<0.01］ and increased after salt loading ［SBP: (119±14) vs.(112±11)mmHg, P<0.01; DBP: (77±9) vs. (74±8) mmHg, P<0.01］. At potassium supplementation stage, blood pressure decreased ［SBP: (114±12) vs. (119±14) mmHg, P<0.01; DBP: (75±8) vs. (77±9) mmHg, P<0.01］. Compared with those during the baseline period, day-to-day variability of blood pressure decreased during the salt-restriction period ［SBP: (3.9±1.5) vs. (4.3±1.0) mmHg, P<0.01; DBP: (3.2±1.4) vs. (3.6±1.6 mmHg), P<0.01］ and increased after salt loading ［SBP: (4.4±1.6) vs. (3.9±1.5) mmHg, P<0.05; DBP: (3.7±1.2) vs. (3.2±1.4) mmHg, P<0.05］. CONCLUSION: Dietary salt is associated with blood pressure. Blood pressure decreases after salt restriction but increases after salt loading. Potassium supplementation decreases blood pressure after salt loading. Low-salt diet lowers blood pressure variability and is an important factor for prevention of hypertension and target organ damage.

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备注/Memo

备注/Memo:
收稿日期：2011-09-25.作者简介：蒋伟，住院医师，硕士 Email:760445164@qq.com
更新日期/Last Update: 2012-04-01