A clinical trial of the effects of dietary patterns on blood pressure
A clinical trial of the effects of dietary patterns on blood pressure
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DOI：
10.1056/nejm199704173361601
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发表时间：
1997-04-17
影响因子：
158.5
通讯作者：
Karanja, N
中科院分区：
文献类型：
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作者：
Appel, LJ;Moore, TJ;Karanja, N
背景众所周知，肥胖、钠摄入和饮酒会影响血压。在这项名为“控制高血压的饮食方法”的临床试验中，我们评估了饮食模式对血压的影响。方法我们招募了 459 名收缩压低于 160 毫米汞柱、舒张压为 80 至 95 毫米汞柱的成年人。在三周的时间里，受试者接受的对照饮食中水果、蔬菜和乳制品含量较低，脂肪含量为美国平均饮食的典型水平。然后，他们被随机分配接受八周的对照饮食，即富含水果和蔬菜的饮食，或富含水果、蔬菜和低脂乳制品并减少饱和脂肪和总脂肪的“组合”饮食。钠摄入量和体重保持在恒定水平。结果 基线时，平均 (+/-SD) 收缩压和舒张压分别为 131.3+/-10.8 mm Hg 和 84.+/-4.7 mm Hg。与对照饮食相比，组合饮食使收缩压和舒张压分别降低了 5.5 和 3.0 mm Hg（P
Background It is known that obesity, sodium intake, and alcohol consumption influence blood pressure. In this clinical trial, Dietary Approaches to Stop Hypertension, we assessed the effects of dietary patterns on blood pressure.Methods We enrolled 459 adults with systolic blood pressures of less than 160 mm Hg and diastolic blood pressures of 80 to 95 mm Hg. For three weeks, the subjects were fed a control diet that was low in fruits, vegetables, and dairy products, with a fat content typical of the average diet in the United States. They were then randomly assigned to receive for eight weeks the control diet, a diet rich in fruits and vegetables, or a ''combination'' diet rich in fruits, vegetables, and low-fat dairy products and with reduced saturated and total fat. Sodium intake and body weight were maintained at constant levels.Results At base line, the mean (+/-SD) systolic and diastolic blood pressures were 131.3+/-10.8 mm Hg and 84.+/-4.7 mm Hg, respectively. The combination diet reduced systolic and diastolic blood pressure by 5.5 and 3.0 mm Hg more, respectively, than the control diet (P