论文部分内容阅读
近年来科学家们发现:人体对流感的易感性与食盐摄入量有关。高浓度钠盐具有强烈的渗透作用,它不仅能杀死细菌或抑制细菌的生长繁殖,同时也可影响人体细胞的防御功能。摄入食盐过多,一是可使唾液分泌少,口腔内存在的溶菌酶也相应减少,以致病毒在上呼吸道粘膜“落脚”就更安全了;二是因为钠盐的渗透,大大减弱或丧失了包括分泌干扰素在内的抗病能力,使咽喉粘膜失去了屏障作用,其他病毒、细菌亦会“趁虚而入”,所以往往可以同时并发咽喉炎、扁桃腺炎等上呼吸道炎症。
In recent years, scientists have found that: the body’s susceptibility to influenza and salt intake related. High concentrations of sodium salt has a strong infiltration, it can not only kill bacteria or inhibit bacterial growth and reproduction, but also can affect the body’s defense function. Too much salt intake, one can make less saliva secretion, the presence of oral lysozyme is also reduced, so that the virus in the upper respiratory tract mucosa “settled” is even more secure; Second, due to the infiltration of sodium, greatly reduced or lost Including the secretion of interferon, including disease resistance, so that the loss of the mucous membrane of the throat, the role of other viruses, bacteria will “take advantage of emptiness,” so often can be complicated by pharyngitis, tonsillitis and other upper respiratory tract inflammation.