作者以34名医大学生和26名原发性高血压患者为对象,观察食用低钠盐膳食四周前后血钠、血钾及24小时尿钠、尿钾的排出量以及血压、脉搏等变化。试验期间,保证受试者热能,蛋白质供给充裕,限制食用普通食盐。结果表明,食低钠盐膳食四周后,所有受试者血清钠下降,钾增加,差异显著, The author of 34 medical college students and 26 patients with essential hypertension were observed before and after eating low-sodium diet serum sodium, potassium and 24-hour urinary sodium, urinary potassium excretion and blood pressure, pulse and other changes. During the trial, to ensure subjects heat, adequate protein supply, limiting the consumption of common salt. The results showed that after eating low-sodium diet for four weeks, all subjects serum sodium decreased, potassium increased significantly,