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据《The New England Journal of Medicine》1997年336卷第16期报道 众所周知肥胖、钠摄入及饮酒会影响血压。为了评价饮食类型对血压的影响,美国Appel等医生进行一项名为“防治高血压的饮食探讨”(Dieary Approaches to Stop Hypertensjon)的临床试验。459名收缩压<160 mmHg,舒张压80～95mmHg的成人,给他们用对照饮食3周,对照饮食中含有美国人典型食谱中平均的脂肪量,但蔬菜、水果及乳制品较少。然后随机指定他们用对照饮食,或用蔬菜水果丰富的饮食或用“复合”饮食8周。复合饮食含有丰富的蔬菜水果及低脂奶制品并减少了饱和脂肪及全脂。摄入的钠及体重维持在不变水平。结果在基线时平均(±SD)收缩压及舒张压分别为131.3±10.8mmHg和84.7±4.7mmHg。与对照饮食相比,复合饮食降低收缩
According to The New England Journal of Medicine, Volume 336, Issue 16, 1997 It is well known that obesity, sodium intake and alcohol consumption can affect blood pressure. In order to evaluate the effect of diet type on blood pressure, a study by the American doctor Appel et al. Conducted a clinical trial entitled “Dieary Approaches to Stop Hypertensjon.” 459 adults with a systolic blood pressure <160 mmHg and a diastolic blood pressure of 80-95 mmHg were given a control diet for 3 weeks. The control diet contained the average amount of fat in a typical American diet, but less in vegetables, fruits and dairy products. Then they were randomly assigned either a control diet or a rich diet with vegetables or fruits or a “complex” diet for 8 weeks. The compound diet is rich in fruits and vegetables and low-fat dairy products and reduces saturated fat and whole fat. Ingested sodium and body weight remained unchanged. Results Mean (± SD) systolic and diastolic blood pressure at baseline were 131.3 ± 10.8 mmHg and 84.7 ± 4.7 mmHg, respectively. Compared with the control diet, the compound diet reduces contraction