DIETARY PATTERNS AND BLOOD PRESSURE

这项合作研究的目的是制定战略， 轻度升高或高度正常的个体的降压作用 使用高钾和/或高钙饮食的血压。 流行病学数据清楚地表明， 这些营养素的摄入量和血压。无数临床试验 提示钾和钙都能降低血压 是作为补充提供的。然而，临床试验一直是 关于这种药物的疗效，可获得的数据不一致且很少 在饮食中增加钾或钙。 研究对象将是正常或轻度偏高的成年男女。 血压升高。如果有收缩压血，受试者将有资格 血压130-159毫米汞柱和/或舒张压80-99毫米汞柱。 然而，如果受试者有明确的证据，他们将被排除在外 高血压(即收缩压大于或等于160 毫米汞或舒张压大于或等于100毫米汞)。在……里面 以确保本试验的结果适用于 对于普通公众，我们将包括大约50%的少数民族(非洲人和 亚裔美国人)。 在为期4周的基准期之后，在此期间所有参与者将吃到 “控制”饮食，旨在代表当地的饮食模式， 受试者将随机分配到四种饮食模式中的一种： 对照组(2400 mg/d钾，625 mg/d钙)；高钾(5500 mg/d 钾，625毫克/天钙)；高钙(2400毫克/天钾；1200毫克/天 钙)；或高钾/高钙(钾5500毫克/天；1200毫克/天 钙)。所有饮食将包含30%的卡路里作为脂肪和3000毫克/天 钠盐。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。食物 将在萨拉·W·斯特德曼的新陈代谢厨房里准备 杜克大学营养研究中心。用餐将被消费 在斯特德曼中心自助餐厅，在 注册营养师。饮食模式将与变化进行比较 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.