DIETARY PATTERNS AND BLOOD PRESSURE

这项合作研究的目的是制定战略， 降低轻度升高或正常高值个体的血压 高钾和/或高钙饮食来降低血压。 流行病学数据清楚地表明， 这些营养素的摄入量和血压。许多临床试验 表明钾和钙都能降低血压， 作为补充。然而，临床试验已经 关于药物疗效的数据不一致， 饮食中增加钾或钙。 研究受试者将是患有正常高或轻度疾病的成年男性和女性 血压升高如果受试者的收缩期血 血压为130-159 mmHg和/或舒张压为80-99 mmHg。 然而，如果受试者有明确的证据表明 高血压（即，收缩压大于或等于160 mmHg或舒张压大于或等于100 mmHg）。在 为了确保本试验的结果适用于 我们将包括大约50%的少数民族（非洲人和 亚裔美国人）。 经过4周的基线期后，所有参与者都会吃一种 “对照”饮食，旨在代表当地的饮食模式， 受试者将被随机分配到四种饮食模式之一： 对照组（2400 mg/d钾，625 mg/d钙）;高钾组（5500 mg/d 钾，625 mg/d钙）;高钙（2400 mg/d钾; 1200 mg/d 钙）;或高钾/高钙（5500 mg/d钾; 1200 mg/d 钙）。所有的饮食将包含30%的热量作为脂肪和3000毫克/天的 钠。饮食将是等热量的，以确保体重的变化 不会影响血压。治疗将持续12周。食品 将在莎拉W.斯特曼 杜克大学营养研究中心。膳食将被消耗 在斯特德曼中心的自助餐厅，在观察和监督下， 注册营养师饮食模式将与 在血压上。

The purpose of this collaborative study is to develop strategies for reducing blood pressure in individuals with mildly elevated or high-normal blood pressure using diets high in potassium and/or calcium. Epidemiological data clearly demonstrate an inverse relationship between intake of these nutrients and blood pressure. Numerous clinical trials suggest that both potassium and calcium decrease blood pressure when they are provided as supplements. Clinical trials, however, have been inconsistent and little data are available concerning the efficacy of increased potassium or calcium in the diet. Study subjects will be adult men and women with high normal or mildly elevated blood pressure. Subjects will be eligible if systolic blood pressure is 130-159 mmHg and/or diastolic blood pressure is 80-99 mmHg. Subjects will be excluded, however, if they have clear evidence of hypertension (i.e., systolic blood pressure greater than or equal to 160 mmHg or diastolic blood pressure greater than or equal to 100 mmHg). In order to ensure that the results of this trial are applicable to the general public, we will include approximately 50% minorities (African and Asian Americans). After a 4-week baseline period during which all participants will eat a "Control" diet, designed to be representative of local dietary patterns, subjects will be randomly assigned to one of four dietary patterns: Control (2400 mg/d potassium, 625 mg/d calcium); High Potassium (5500 mg/d potassium, 625 mg/d calcium); High Calcium (2400 mg/d potassium; 1200 mg/d calcium); or High Potassium/High Calcium (5500 mg/d potassium; 1200 mg/d calcium). All diets will contain 30% of calories as fat and 3000 mg/d of sodium. Diets will be isocaloric to assure that changes in body weight will not affect blood pressure. Treatment will continue for 12 weeks. Food will be prepared in the metabolic kitchen unit of the Sarah W. Stedman Center for Nutritional Studies at Duke University. Meals will be consumed in the Stedman Center cafeteria, under the observation and supervision of a registered dietitian. The dietary patterns will be compared to changes in blood pressure.