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去年4月在大阪召开的第21届日本医学会总会高血压症状和治疗的专题讨论会上,九大健康中心川崎晃一教授就原发性高血压患者对食盐有高敏感者和低敏感者作了报告,引起了重视。美国Luft等人在研究食盐的敏感性中,把正常血压的黑人和白人分别给予Na10mEq/日(相当食盐0.6g)逐渐增至1500mEq/日(相当食盐88g),测定其血压值,发现黑人的血压值有显著上升。另外,把正
Professor Kawasaki Kouyaki of the nine health centers at the symposium titled Hypertension Symptoms and Treatment at the 21st Japan Medical Association held in Osaka in April last year conducted a survey on patients with essential hypertension who are highly sensitive to salt and those with low sensitivity Made a report, has drawn great attention. United States Luft et al in the study of salt sensitivity, the normotensive black and white were given Na10mEq / day (equivalent salt 0.6g) gradually increased to 1500mEq / day (equivalent salt 88g), determination of blood pressure values, found that black Blood pressure values increased significantly. In addition, we put