高血压是脑卒中、心肌梗死、慢性肾病发病和死亡的最重要的危险因素,也是全球疾病负担最重的疾病。相关研究表明,减少膳食钠或补充膳食钾均可以单独或协同降低血压;其中, 盐作为高血压的主要环境影响因素已被广泛关注,而膳食钾的影响作用通常被忽略。最新研究发现,高血压发病机制的主要环境因素是人体钠过量与钾缺乏共同作用的结果,而不仅仅是受其中单一因素影响,钾的作用与钠同等重要。因此,本文就膳食钠钾摄入对高血压的影响机制进行阐述,以期为高血压的防治提供新思路。

Hypertension is the most significant risk factor for morbidity and mortality of stroke, myocardial infarction and chronic kidney disease, and is also the leading cause of global disease burden. Studies have proved that reducing dietary sodium or supplementing dietary potassium can reduce blood pressure independently or cooperatively. Salt, as the main environmental factor of hypertension, has been widely recognized, while the role of dietary potassium has been generally ignored. Latest research has found that the main environmental factor of hypertension pathogenesis attributes to the combined effect of excessive sodium and deficient potassium, rather than a single factor, and the role of potassium is equally important as that of sodium. Therefore, this review mainly elaborates on the mechanism by which dietary sodium and potassium intake affects hypertension, providing new perspectives for the prevention and treatment of hypertension.