Treatment in the Hypertension Prevention Trial. Hypertension Prevention Trial Research Group.
Treatment in the Hypertension Prevention Trial. Hypertension Prevention Trial Research Group.
复制标题
高血压预防试验中的治疗。
DOI：
10.1016/0197-2456(89)90043-3
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发表时间：
1989
期刊：
影响因子：
--
通讯作者：
Sugars,C
中科院分区：
文献类型：
--
作者：
Jeffery,RW;Tonascia,S;Bjornson-Benson,W;Schlundt,DG;Sugars,C
高血压预防试验（HPT）是一项随机、对照、多中心（4个诊所，4个资源中心）试验，旨在测试在热量、钠和钾的摄入方面实现和维持饮食变化的可行性，并评估这些变化对血压正常人群血压的影响。该试验涉及841名男女（加上78名测试队列），在首次基线（BL）检查时年龄范围为25-49岁，舒张压（DBP）大于或等于76但小于100 mm Hg（两次读数的平均值），并且在随机化前检查时（BL 2）DBP大于或等于78但小于90 mm Hg（也是平均值）。参与者被随机分配到对照治疗组（没有饮食咨询）或四个饮食治疗组之一，包括旨在减少卡路里摄入量，减少钠摄入量，减少钠和卡路里摄入量以及减少钠和增加钾摄入量的咨询。本章介绍了咨询方法，以帮助参与者实现理想的饮食变化。由受过训练的干预人员向各小组提供咨询，包括食物选择、食物准备和行为管理技能方面的指导。在试验的前10周，咨询小组每周开会一次，下个月开会两次，此后每两个月开会一次。咨询计划中使用的技术包括小组讨论，饮食记录保存说明，目标设定，每个参与者的个人饮食分析，烹饪示范和新食物的味道测试。
The Hypertension Prevention Trial (HPT) was a randomized, controlled, multicenter (four clinics, four resource centers) trial designed to test the feasibility of achieving and sustaining dietary changes in the intake of calories, sodium, and potassium and to assess the effect of those changes on blood pressure in a normotensive population. The trial involved 841 men and women (plus a test cohort of 78) who, at the first baseline (BL) examination were in the age range of 25-49 years and had diastolic blood pressure (DBP) greater than or equal to 76 but less than 100 mm Hg (average of two readings), and at the examination prior to randomization (BL 2) had DBP greater than or equal to 78 but less than 90 mm Hg (also averaged). Participants were randomly assigned to a control treatment group (no dietary counseling) or to one of four dietary treatment groups involving counseling designed to reduce calorie intake, reduce sodium intake, reduce sodium and calorie intake, and reduce sodium and increase potassium intake. This chapter describes the counseling methods employed to help participants achieve the desired dietary changes. Counseling was provided to groups by trained interventionists and included instruction in food selection, food preparation, and behavior management skills. Counseling groups met weekly for the first 10 weeks of the trial, twice the following month, and bimonthly thereafter. Techniques used in the counseling program included group discussions, instructions for dietary record keeping, goal setting, individual diet analysis for each participant, cooking demonstrations, and taste testing of new foods.