【摘要】：正發(fā)表在《美國(guó)生理學(xué)雜志》上的一項(xiàng)研究表明,食用富含鉀的食物,如紅薯、牛油果、菠菜、豆類和香蕉等,可能有助于降低血壓。南加州大學(xué)凱克醫(yī)學(xué)院細(xì)胞和神經(jīng)生物學(xué)教授Alicia McDonough說(shuō):"減少鈉攝入量是降低血壓的一種行之有效的方法,但有證據(jù)表明,增加膳食中鉀含量對(duì)降低血壓有同等重要的作用。"在一篇研究人口、介入性和分子機(jī)制的綜述文章中,McDonough探索了血壓、食用鈉、鉀和鈉鉀比例之間的關(guān)系。她發(fā)現(xiàn)一些人口研究表明,無(wú)論鈉的攝入量如何,低血壓都與高劑量的攝入鉀元素有關(guān)。鉀的介入研究結(jié)果也表明食用鉀確實(shí)大有益處。
[Abstract]:A study published in the American Journal of Physiology suggests that eating potassium rich foods such as sweet potatoes, avocados, spinach, beans and bananas may help lower blood pressure. "reducing sodium intake is an effective way to lower blood pressure," said Alicia McDonough, a professor of cell and neurobiology at the Keck School of Medicine at the University of Southern California. "but there is evidence that increasing potassium levels in the diet is equally important for lowering blood pressure." In a review of population, interventional and molecular mechanisms, McDonough explored the relationship between blood pressure, consumption of sodium, potassium and the ratio of sodium to potassium. She found that some demographic studies showed that hypotension was associated with high doses of potassium regardless of sodium intake. The results of potassium intervention study also showed that potassium consumption was beneficial.
【分類號(hào)】：R544.1
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本文編號(hào)：2271619