D1, AT1 RECEPTORS IN HUMAN HYPERTENSION: SODIUM SENSITIVITY OF BLOOD PRESSURE

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 这项研究的目的是确定盐敏感性与遗传变异之间是否存在关系。某些遗传模式可能会导致肾脏排出饮食中的钠的能力发生变化，导致钠和水分滞留，随后血压上升。将对多达3000人进行基因筛查，以识别那些具有特定基因图谱的人。400名接受筛查的人将被邀请参加为期两周的饮食，一周低盐饮食，一周高盐饮食，按随机顺序进行。在受试者进行为期两周的各种盐饮食期间，将进行血压测量、尿液和血液测试。血压从低盐饮食到高盐饮食的显著升高将表明盐敏感。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The purpose of this study is to determine if there is a relationship between salt sensitivity and genetic variations. Certain genetic patterns may result in a change in the ability of the kidney to get rid of dietary sodium, resulting in sodium and water retention and a subsequent rise in blood pressure. Genetic screening will be performed in up to 3000 people in order to identify those with certain gene profiles. Four hundred (400) of those screened will be invited to participate in two weeks of diets, one week of low salt and one week of high salt, in randomized order. Blood pressure measurements, urine and blood tests will be taken while subjects are on the two weeks of varied salt diets. A significant rise in blood pressure from low salt to high salt diets will indicate salt sensitivity.