摘要
目的 探讨0.3%NaCl溶液作为标准咸度在成年人咸度口味测试及高血压患者风险评估中的应用价值。方法2021年3—9月,选取520例首都医科大学三博脑科医院就诊患者的家属作为受试者,采用生理盐水配制成0.3%NaCl溶液和0.45%NaCl溶液。首先,所有受试者品尝10ml 0.3%NaCl溶液10s后,感觉偏咸的受试者作为口味清淡组;感觉咸度适中的受试者作为口味适中组;感觉偏淡的受试者品尝10ml 0.45%NaCl溶液10s后,感觉偏咸的受试者作为口味较重组,感觉咸度适中或偏淡的受试者作为口味重组。收集受试者的一般资料,分析咸度口味与年龄、性别、高血压病史之间的关系。结果 520例受试对象中,口味清淡组90例(17.3%),口味适中组216例(41.5%),口味较重组108例(20.8%),口味重组106例(20.4%)。单因素分析结果显示,不同咸度口味与年龄、高血压病史有关(P<0.001),与性别无关(P=0.103)。多因素logistic回归分析显示,不同咸度口味、年龄是高血压的独立危险因素。咸度口味分层分析结果显示,口味清淡组、口味适中组中不同年龄段高血压的比例差异有显著性(P<0.05);而口味较重组、口味重组中不同年龄段患高血压的比例差异无显著性(P>0.087)。结论 随着咸度口味的加重及年龄的增长,患高血压的风险明显增加。推荐以0.3%NaCl溶液作为标准咸度对咸度口味进行测试,将饮食低于标准咸度作为减盐干预的措施,可能有利于减少食盐的摄入,预防高血压的发生。
Objective To investigate the application value of saltiness perception measured and risk assessment of hypertension by 0.3%NaCl solution as standard salinity in adults.Method 520 family members of patients from Sanbo Brain Hospital of Capital Medical University were selected from March to September 2021.0.3%NaCl and 0.45%NaCl were prepared with normal saline.Firstly,the saltiness perception of the subjects was evaluated by 10ml 0.3%NaCl for 10s.The subjects who felt salty for 0.3%NaCl were defined as the light saltiness group,and moderate perception of ones were defined as the moderate saltiness group.Then,the subjects who reported less saltiness tasted 10ml 0.45%NaCl for 10s,who felt salty were defined as the slightly heavy saltiness group,moderate or light perception of it were defined as the strong saltiness group.The sociodemographic characteristics of the subjects were collected to analyze the relationship between saltiness perception,age,gender and history of hypertension.Result In 520 subjects,there were 90(17.3%)in the light saltiness group,216(41.5%)in the moderate saltiness group,108(20.8%)in the slightly heavy saltiness group,and 106(20.4%)in the strong saltiness group.The Kruskal-Wallis test showed age and hypertension history were correlative factors of different saltiness(P<0.001),and there was no correlation between saltiness and gender(P=0.103).Multivariate logistic regression model analysis showed that saltiness and age were independent risk factors of patients with hypertension.Stratified taste analysis showed that,there were significant differences in the percent of hypertension at different age levels in the light and the moderate saltiness groups(P<0.05).However,there was no significant difference in the percent of hypertension at different age levels in the slightly heavy and the strong saltiness groups(P>0.05).Conclusion The risk of hypertension increased with saltiness and age.0.3%NaCl solution may be used as the standard salinity to test saltiness of daily diet,and become an effective intervention to reduce salt intake.It will be beneficial to prevent hypertension and promote health promotion.
作者
蒋孟洋
张一强
张晓雨
刘阳
王保国
Jiang Mengyang;Zhang Yiqiang;Zhang Xiaoyu;Liu Yang;Wang Baoguo(Department of Anesthesiology,Sanbo Brain Hospital,Capital Medical University,Beijing100093,China;Beijing Key Laboratory of Clinical Epidemiology,School of Public Health,Capital Medical University,Beijing100069,China)
出处
《中国医刊》
CAS
2022年第5期505-508,共4页
Chinese Journal of Medicine
基金
国家重点研发计划(2018YFC2000704)。
作者简介
通信作者:王保国,E-mail:wangbg@ccmu.edu.cn。
