高盐饮食对血液粘度的影响

Effective Excessive Salt Intake and Blood Viscosity

本文以社区人群为研究对象，探讨了高盐饮食对血液粘度的影响，单因素方差分析结果显示：高盐饮食组血浆粘度显著高于低盐饮食组（Ｐ＜０．０５）；全血粘度（包括高切及低切）在高盐饮食组虽然高于低盐饮食组，但在各组之间差异不显著（Ｐ＞０．０５）。用多元协方差分析调整某些混杂变量后，高盐饮食组血浆粘度仍显著高于低盐饮食组（Ｐ＜０．０５）；全血粘度在各组之间差异仍不显著（Ｐ＞０．０５）。鉴于高盐饮食是高血压的危险因素及血液粘度升高及高血压皆与以动脉粥样硬化为基础的心脑血管疾病密切相关，因此减少钠盐嗜入量对包括高血压病在内的心脑血管疾病的一级预防具有重要意义。

This paper presented a study on the effective excessive salt intake relative with their blood viscosity in the workers of a factory.The result of ANOV indicated that the levels of plasma viscosity (PV),whole blood viscosity including High shear rate (BVH) and low shear rate (BVL) were higher in the high salt intake groups than in the low intake level one,but only PV with statistics difference ( P <0 05).After adjusted with confounding factors PV still showed a significant different by multi covariance analysis for the higher salt intake than lower one ( P <0 05).So that the salt consumption level was a risk factor of Hypertension and rising the plasma viscosity to leading to CHD.