Hypertention: The evidence is here -Chinese salt sensitive hypertension is really common!
Salt is an important risk factor for high blood pressure. Each person’s blood pressure reacts to the amount of salt (sodium) intake, which is the so -called salt sensitivity. Hypertension caused by many sodium salt is called salt sensitivity hypertension.
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According to reports, there are about 20-40%of the sensitive people in the general population in our country; among patients with primary hypertension, as high as 60%of the salt sensitive; There are also many, and the sensitivity of the blood pressure of women after menopause will also increase salt.
The World Health Organization (WHO) recommends that the daily amount of salt should be <5 grams (the salt amount of one beer bottle cap). However, the diet of the people in my country is high -sodium and low potassium. The average daily salt intake of the northern residents is 12-15 grams, and the southern residents are 8 to 10 grams, which are far exceeding the WHO standard.
To this end, my country’s “Guide to the Management of National Grassroots Hypertension Prevention and Control” also suggested that the daily sodium intake of ordinary people does not exceed 2300mg (about 6g of salt), and pay attention to the intake of hidden salt (such as pickles, chicken essence, soy sauce, etc.) Essence
There are cross -sectional research reports that high -blood pressure patients in my country are more common with high salt sensitivity. Experimental studies also reported various hypertensive animal models with sodium resistance. However, the development of salt sensitivity and salt resistance is unclear before the development of hypertension. To this end, researchers from the School of Public Health and Tropical Medical College of Dulan University in the United States conducted researchers from institutions such as Fuwai Hospital of the Chinese Academy of Medical Sciences conducted salt -sensitive related genetic studies. The results were published in the latest “Hypertensive” Hypertent A magazine.
Researchers conducted a dietary research among Chinese adults of 1718 blood pressure (BP) <140/90mmHg, including 7 days of low sodium diet (1180mg/day), and then 7 days of high sodium diet (7081mg/ sky). They then tracked the average 7.4 -year vertical tracking of them.
In the baseline observation, low sodium and high sodium intervention, and two follow -up studies, 3 days of blood pressure measurement and 24 -hour urine excretion were obtained every 3 days. Using potential trajectory analysis determines the three trajectories of blood pressure to sodium intake in the diet.
The results showed that during the low sodium intervention, the average changes in the systolic pressure of the high-salt sensitive group, the moderate salt sensitive group and the salt resistance group were -13.7, -4.9 and 2.4mmHg; during the high sodium intervention, the average changes in the systolic blood pressure changed It is 11.2, 4.4 and -0.2 mmHg (P <0.001).
Further analysis found that compared with moderate salt sensitive people, the high-salt sensitive group and salt resistance have a multi-adjustment probability of hypertension 1.43 (95%CI is 1.03-1.98 respectively; 1.03-1.99), that is, the risk increases by 43 43 %.
In addition, a “J” type is found between the response to sodium intake and the hypertension that occurs in the contraction pressure, that is, the more salt intake, the faster and higher the blood pressure rises. the result of.
The study reminds that high -salt sensitive people are more likely to have high blood pressure. Therefore, for high -salt sensitive people, we need to pay more attention to reducing and controlling salt intake.
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references:
Sodium Sensitivity， Sodium Resistance， and Incidence of Hypertension：A Longitudinal Follow-Up Study of Dietary Sodium Intervention. Hypertension. ;0：HYPERTENSIONAHA.120.16758. https：//doi.org/10.1161/HYPERTENSIONAHA.120.16758
