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首页> 外文期刊>Hypertension research: Official journal of the Japanese Society of Hypertension >Report of the Working Group for Dietary Salt Reduction of the Japanese Society of Hypertension: (1) Rationale for salt restriction and salt-restriction target level for the management of hypertension.
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Report of the Working Group for Dietary Salt Reduction of the Japanese Society of Hypertension: (1) Rationale for salt restriction and salt-restriction target level for the management of hypertension.

机译：日本高血压学会饮食减盐工作组的报告：（1）高血压控制中的盐限制和盐限制目标水平的依据。

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Salt excess is well known to be involved in the pathophysiology of hypertension, and thus restriction of salt intake is widely recommended for management of the disease. Excessive salt intake induces blood pressure (BP)-dependent as well as -independent progression of cardiovascular disease. Although the human body is considered to be adapted to very low salt intake (0.5-3 g/day), restriction to such a low level of salt intake is extremely difficult to accomplish in developed countries. Significant BP reduction has been reported in large-scale clinical studies in which salt intake was decreased to less than 6 g/day, and the results of a meta-analysis have shown that systolic BP was reduced about 1 mmHg with every decrease in salt intake of 1 g/day in hypertensive subjects. Current guidelines for the treatment of hypertension, including Japanese guidelines, recommend dietary salt reduction to 6 g/day or less in hypertensive patients. However, it appears to be fairly difficult to attain this target of salt intake, especially in Japan. There is thus a need for feasible and effective measures to attain this salt restriction target.
机译：众所周知，食盐过多与高血压的病理生理有关，因此，广泛建议限制食盐摄入以控制该病。过量摄入盐会导致血压（BP）依赖性和非依赖性心血管疾病的进展。尽管人们认为人体适应的盐摄入量非常低（0.5-3 g /天），但在发达国家，很难限制盐摄入量如此之低。在大规模的临床研究中，据报道盐摄入量显着降低，其中盐的摄入量减少到每天少于6 g /天，荟萃分析的结果表明，盐摄入量的每减少一次，收缩压就会降低约1 mmHg。高血压受试者每天1 g的摄入量。现行的高血压治疗指南（包括日本指南）建议高血压患者饮食中的食盐减少至6 g / day或更低。但是，要达到盐摄入量的目标似乎相当困难，尤其是在日本。因此，需要可行和有效的措施来达到该盐限制目标。

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