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人群膳食结构干预对血压均值的影响 |
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吴锡桂 曹天秀 朱燕 顾东风 高玖鸣 张啸飞 汪红
周北凡 郑润平 崔玉珍 刘竹 王淑玉 王楠
【摘要】 目的 观察对心血管病危险因素进行人群干预的可行性和有效性。方法 自1987～1995年在北京一个钢铁公司，选二个分厂分别为加强干预厂和一般干预厂（对照），对职工进行卫生宣教与健康促进，指导食堂炊事员及采购员对食品的选择与烹调。在研究开始与结束时分别在二个厂抽样进行3天24小时膳食调查。结果 干预结果表明, 加强干预厂膳食中钠盐由16克降至10.6克（P<0.05），包括高血压患者在内干预厂平均收缩压下降5.3 mm Hg （1 mm Hg=0.133 kPa）,舒张压下降2.9 mm Hg，P<0.01。两厂正常血压人群相比，加强干预厂较一般干预厂收缩压净下降3.4 mm Hg，舒张压净下降1.9 mm Hg, P<0.01。结论 通过改善膳食结构特别是限盐来控制人群血压升高，不仅是可行的、而且是有效的。
【关键词】 高血压 干预性研究 膳食，限钠
Effects of dietary pattern modification on blood pressure over in a work site intervention program WU Xigui, CAO Tianxiu, ZHU Yan, et al. Fu Wai Hospital and Cardiovascular Institute, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, 100037
【Abstract】 Objective The CISCIP is a work site intervention program in Capital Iron and Steel Company of Beijing, China, aimed at evaluating the feasibility and effects of hypertension prevention and control on blood pressure in a long-term. To assess the effects of health education and dietary pattern modification, including reducting fat and cholesterol intake and particularly restricting salt consumption, on blood pressure at the work site level. Methods Blood pressures were obtained from 662 males in the Intervention factories (IF) and 542 males in Comparison factories (CF) in 1987 and from 1 176 males in IF and 1 014 males in CF respectively in 1995. Dietary advice was provided to the staff in IF. Dietary data were collected according to a standardized 24-hour dietary recall procedure in 3 consecutive days. Results Mean of daily salt intake reduced from 16.0 g/day to 10.6 g/day (33.7% reduction, P<0.05)in IF, and from 16.9 g/day to 15.4 g/day (8.9% reduction, P>0.05) in CF over 8 years. Meanwhile, blood pressure of normotensives in IF also decreased signifcantly more than that in CF (net-reduction of SBP:2.5 mm Hg, P<0.05; and DBP: 2.2 mm Hg, P<0.01 for IF versus CF). Conclus[1] [2] [3] 下一页
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