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为进一步探索对食盐敏感的高血压的病理生理,作者给18例确诊为特发性高血压的病人依次进7天低盐饮食(含钠9mEq/天),7天高盐饮食(含钠249mEq/天),4天低盐饮食并口服速尿(第1天,40mg×3次)进行研究。根据病人由低盐到高盐饮食时平均压即舒张压加1/3脉压24小时平均值的增长,在10%以上的为“对食盐敏感”(SS),而在10%以下的为“对食盐不敏感”(NSS)。
To further explore the pathophysiology of salt-sensitive hypertension, the authors randomized 18 patients diagnosed with idiopathic hypertension to a 7-day low-salt diet (sodium 9 mEq / day), a 7-day high salt diet (sodium 249 mEq / Day), 4-day low-salt diet and oral furosemide (day 1, 40 mg × 3 times). Based on the mean 24-hour mean increase of diastolic blood pressure plus 1/3 of the pulse pressure from a patient with a low salt to a high salt diet, more than 10% were “salt sensitive” (SS) and less than 10% Insensitive to salt (NSS).