| Autor: |
Morris RC Jr; From the Department of Medicine, University of California, San Francisco (R.C.M.)., Pravenec M; Institute of Physiology of the Czech Academy of Sciences, Prague (M.P., J.Š.)., Šilhavý J; Institute of Physiology of the Czech Academy of Sciences, Prague (M.P., J.Š.)., DiCarlo SE; Department of Physiology, College of Osteopathic Medicine, Michigan State University, East Lansing (S.E.D.)., Kurtz TW; Department of Laboratory Medicine, University of California, San Francisco (T.W.K.). |
| Jazyk: |
angličtina |
| Zdroj: |
Hypertension (Dallas, Tex. : 1979) [Hypertension] 2019 May; Vol. 73 (5), pp. 1042-1048. |
| DOI: |
10.1161/HYPERTENSIONAHA.118.12234 |
| Abstrakt: |
To reduce the risk of salt-induced hypertension, medical authorities have emphasized dietary guidelines promoting high intakes of potassium and low intakes of salt that provide molar ratios of potassium to salt of ≥1:1. However, during the past several decades, relatively few people have changed their eating habits sufficiently to reach the recommended dietary goals for salt and potassium. Thus, new strategies that reduce the risk of salt-induced hypertension without requiring major changes in dietary habits would be of considerable medical interest. In the current studies in a widely used model of salt-induced hypertension, the Dahl salt-sensitive rat, we found that supplemental dietary sodium nitrate confers substantial protection from initiation of salt-induced hypertension when the molar ratio of added nitrate to added salt is only ≈1:170. Provision of a low molar ratio of added nitrate to added salt of ≈1:110 by supplementing the diet with beetroot also conferred substantial protection against salt-induced increases in blood pressure. The results suggest that on a molar basis and a weight basis, dietary nitrate may be ≈100× more potent than dietary potassium with respect to providing substantial resistance to the pressor effects of increased salt intake. Given that leafy green and root vegetables contain large amounts of inorganic nitrate, these findings raise the possibility that fortification of salty food products with small amounts of a nitrate-rich vegetable concentrate may provide a simple method for reducing risk for salt-induced hypertension. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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