Effect of low sodium, high potassium and high magnesium salt intake on blood pressure and lipid metabolism.

摘要

This study examined the effects of mineral-salt seasonings, containing low-Na, high-K and high-Mg, on blood pressure and lipid metabolism in 30 hypertensive and normotensive subjects, divided into 2 groups, 9 receiving regular seasoning and 21 receiving mineral-salt seasoning, while consuming processed foods over a 5-week period. The baseline blood pressures in the regular and mineral-salt groups were 137/77 mmHg and 135/77 mmHg, respectively. In the mineral-salt group, excretion of K and Mg was increased (P<0.001 and P<0.05, respectively), while Na excretion was decreased (P<0.05). The systolic and diastolic blood pressures were also significantly decreased by 7.4 mmHg and 3.7 mmHg respectively, compared with the baseline. Plasma renin activity and plasma renin concentration did not differ, while urinary aldosterone excretion increased significantly during the period of mineral-salt administration. HDL-cholesterol was increased significantly during mineral-salt administration. It was suggested that replacement of regular salt with mineral-salt might be potentially useful for the successful management of hypertension without patients having to sacrifice their accustomed taste for salt.