Salt Sensitivity Hypertension and Dietary Functional Factors
10.12007/j.issn.02584646.2018.02.016
- VernacularTitle:盐敏感性高血压与膳食功能因子
- Author:
Sicong LIANG
1
;
Sijiao CHEN
;
Zhiming ZHU
Author Information
1. 中国医科大学临床一系八年制实验班
- Keywords:
salt sensitivity;
hypertension;
dietary functional factor
- From:
Journal of China Medical University
2018;47(2):167-170
- CountryChina
- Language:Chinese
-
Abstract:
Of those who have hypertension,several patients are salt sensitive and need to restrict their salt intake. This article elucidates the physiological and pathological mechanisms of salt-sensitive hypertension (SSHT),including the dysfunction of the epithelial sodium channel (ENaC),epithelial damage,and the malfunction of the sodium pump,and relative genetic study,followed by a comparison of various salt-sensitivity examination methods. Another important discussion is about the influence of dietary factors (capsaicin,caffeine, apigenin,taurine,curcumin,menthol,and berberine) on SSHT. This review provides a solid foundation for understanding the biology of SSHT,screening of the salt-sensitive population,and prevention and cure of SSHT through everyday diet.
