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Effects of Sodium Intakes on Blood Pressure and Blood Parameters in Korean Normal Adult Women  

이영근 (수원여자대학 식품과학부)
승정자 (숙명여자대학교 식품영양학과)
최미경 (청운대학교 식품영양학과)
이윤신 (수원여자대학 식품과학부)
Publication Information
Journal of Nutrition and Health / v.35, no.7, 2002 , pp. 754-762 More about this Journal
Abstract
This study was performed to investigate the effect of sodium intake on blood pressure and blood parameters. 20 young adult women were fed the diets containing 290.5 mEq (high-Na diet) and 51.3 mEq (low-Na diet) Na for 6 days, respectively. BMI, DBP, and MBP were significantly lower in low-Na diet than those in high-Na diet. 20 subjects were divided into 3 groups according to the salt-sensitivity. In salt-sensitive group, decreases in SBP, DBP, and MBP by low-Na diet were shown. And there were not significant difference in blood pressure of salt-resistant group between high- and low-Na diet. In count-reactive group, MBP in low-Na diet was significantly higher than that in high-Na diet. Hemoglobin, creatinine, uric acid, and haptoglobin levels in serum were significantly higher in low-Na diet than those in high-Na diet. Among groups with different salt-sensitivity, increments of haptoglobin by low-Na diet were shown in salt-sensitive and counter-reactive groups. Actually, low sodium diet affects not only the blood pressure, but other biochemical parameters which in turn affect an individual overall health. Also salt-sensitivity should be considered as an important determinant. Therefore, for the patients who need restricted Na diet, it would be suggested that various biochemical changes and individual salt-sensitivity should be carefully considered along with dietary Na manipulation.
Keywords
low-Na diet; high-Na diet; blood pressure; haptoglobin; salt-sensitivity;
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