DIETARY APPROACHES TO STOP HYPERTENSION (DASH)

饮食方法阻止高血压是一项喂养研究， 评估了459名成年人的饮食模式对血压的影响 收缩压<160 mmHg，舒张压80 mmHg 到95 mmHg。 在三周的时间里，参与者被喂以控制饮食， 在水果、蔬菜和乳制品中， 美国消费。 然后，参与者被随机分配接受8个 周：（1）对照饮食，（2）富含水果和蔬菜的饮食， 或（3）富含水果、蔬菜和低脂的“组合”饮食 乳制品，减少饱和脂肪和总脂肪。钠和 重量保持不变。 与对照组相比，组合饮食降低了收缩压和舒张压， 血压分别降低5.5和3.0 mmHg（P<0.001）;水果和 蔬菜饮食降低收缩压2.8mmHg（P<0.001） 舒张压降低1.1mmHg（P=0.07）。 在133个 高血压参与者，组合饮食降低了收缩压和 舒张压分别降低11.4和5.5mmHg（P<0.001）; 非高血压参与者，相应的降低为3.5 mmHg （P<0.001）和2.1mmHg（P=0.003）。 多吃水果、蔬菜和低脂奶制品， 饱和脂肪和总脂肪的摄入量可以显著降低血压。 等 饮食提供了额外的营养方法来预防和治疗 高血压

Dietary Approaches to Stop Hypertension was a feeding study that assessed the effects of dietary patterns on blood pressure in 459 adults with systolic blood pressure <160 mmHg and diastolic blood pressure 80 to 95 mmHg. For three weeks, participants were fed a control diet, low in fruits, vegetables, and dairy products, with fat content typical of US consumption. Participants were then randomized to receive for eight weeks: (1) the control diet, (2) a diet rich in fruits and vegetables, or (3) a "combination" diet rich in fruits, vegetables, and low-fat dairy products, and reduced in saturated and total fat. Sodium and weight were held constant. Compared to control, the combination diet reduced systolic and diastolic blood pressure by 5.5 and 3.0 mmHg (each P<0.001); the fruits and vegetables diet reduced systolic blood pressure by 2.8 mmHg (P<0.001) and diastolic blood pressure by 1.1 mmHg (P=0.07). Among 133 hypertensive participants, the combination diet reduced systolic and diastolic blood pressure by 11.4 and 5.5 mmHg (each P<0.001); in 326 non-hypertensive participants, corresponding reductions were 3.5 mmHg (P<0.001) and 2.1 mmHg (P=0.003). A diet rich in fruits, vegetables, and low-fat dairy foods, and reduced in saturated and total fat can substantially lower blood pressure. Such a diet offers an additional nutritional approach to prevent and treat hypertension.