511 410005 EH 102 EH 50 g 3. 5 50 d 21 d P < 0. 05 50 d 13. 89 10. 15 mmhg 60. 78% P < 0. 05 6 P < 0. 05 76. 47% EH R96 A 1004-8456 2010 06-0511-05 Effect of Potassium Alginate on the Clinical Manifestations of Essential Hypertension Patients HU Chun-shengZHANG Ying-yingZHOU Yue-chanHU Yu-ming Hunan Provincial Center for Disease Control and PreventionHunan Changsha 410005China Abstract Objective To study the effect of potassium alginate on the clinical manifestations of essential hypertension EH patients. Method One hundred and two EH patients were randomly divided into potassium alginate treated group and control group. Antihypertensive drugs were taken as usual. Patients in the treated group were given milk powder mixed with 3. 5 g potassium alginate while the patients in control group were given milk powder only for 50 consecutive days. Blood pressureblood routineliver functionrenal functionblood sugar and blood lipids of each subject were determined. The clinical symptoms and adverse reactions were investigated with questionnaires. Results The blood pressure of the potassium alginate treated group were decreased step by step following the intake of potassium alginateand the blood pressure decreased significantly from the 21 st day P < 0. 05 of the trial. After taking potassium alginate for 50 daysthe decrease of systolic and diastolic pressure in the treated group was at an average of 13. 89 mmhg and 10. 15 mmhg respectivelyand the effective power of lowing blood pressure was 60. 78%. The scores of main clinical symptoms were significantly improved in the potassium alginate treated groupsuch as headachedizzinesspalpitationstinnitus insomniamalaise of knee and waistand the total efficiency was significantly different between the treated and control group. The total efficiency of improvement was 76. 47%. Conclusion Potassium alginate is effective in assisting antihypertensive drugs for decreasing blood pressure and alleviating clinical manifestations of essential hypertension patients. Key words Potassium Alginate Essential Hypertension Decreasing Blood Pressure essential hypertension EH 2002 95% 18 18. 8% 1. 6 1 2010-07-23 E-mail 534729896@ qq. com E-mail huyuming @ vip. sina. com 2 3 4
512 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 6 102 EH x 珋 ± s t EH t χ 2 1 1. 1 2. 1 7% 102 65 37 28 ~ 65 51. 82 50 g 3. 5 g ± 8. 94 50 d 50 d 51 51 5 1 2. 2 1. 2 SBP 140 mmhg / DBP 90 mmhg EH 102 EH 1. 3 2. 3 EH 3 1 6 1 P < 0. 05 7. 96 ± 2. 62 9. 67 ± 2. 41 9. 98 ± 2. 77 t 1 = 3. 423 P 1 = 0. 001 t 2 = 9. 429 P 2 = 0. 000 2. 4 4 SBP DBP 21 d P < 0. 05 SBP DBP 1. 4 SBP r = - 0. 994 P = 0. 000 DBP r = - 0. 996 P = 0. 000 50 d SBP DBP 1 DBP > 10 mmhg 90 DBP 20 mmhg 2 DBP 10mmHg DBP 10 ~ 19 mmhgsbp 30 mmhg 3 P < 0. 05 7 3 1 3. 1 7 1 2 2 13. 89 10. 15 mmhg 9 22 60. 78% 31 /51 0 4 7. 84% 4 /51 χ 2 = 31. 709 1. 5 EH SPSS 13. 0
513 1 n = 51 P x 珋 ± s 51. 84 ± 8. 73 51. 80 ± 9. 33 t = 0. 022 0. 982 x 珋 ± s 8. 18 ± 4. 40 8. 27 ± 4. 99 t = 0. 105 0. 916 χ 2 = 1. 060 0. 303 30 58. 82 35 68. 63 21 41. 18 16 31. 37 χ 2 = 0. 067 0. 996 25 ~ 1 1. 96 1 1. 96 36 ~ 15 29. 41 16 31. 37 46 ~ 15 29. 41 14 27. 45 56 ~ 65 20 39. 22 20 39. 22 SBP mmhg χ 2 = 0. 283 0. 963 140 3 5. 88 4 7. 84 141 ~ 25 49. 02 24 47. 06 151 ~ 18 35. 29 17 33. 33 161 ~ 5 9. 80 6 11. 76 DBP mmhg χ 2 = 2. 750 0. 432 90 2 3. 92 4 7. 84 91 ~ 18 35. 29 18 35. 29 101 ~ 27 52. 94 21 41. 18 111 ~ 4 7. 84 8 15. 69 χ 2 = 1. 087 0. 955 ACEI 14 27. 45 12 23. 53 9 17. 65 7 13. 73 9 17. 65 12 23. 53 9 17. 65 10 19. 61 5 9. 80 4 7. 84 5 9. 80 6 11. 76 % 2 x 珋 ± sn = 51 10 12 / L 4. 53 ± 0. 51 4. 55 ± 0. 54 4. 68 ± 0. 54 4. 71 ± 0. 47 g / L 135. 96 ± 9. 35 136. 33 ± 10. 29 136. 35 ± 11. 27 136. 45 ± 10. 05 10 9 / L 6. 35 ± 1. 82 6. 38 ± 1. 94 6. 42 ± 1. 44 6. 31 ± 1. 42 μg / L 74. 83 ± 4. 11 72. 05 ± 4. 44 74. 03 ± 3. 59 71. 35 ± 3. 42 μg / L 42. 87 ± 2. 40 42. 47 ± 3. 28 42. 07 ± 2. 58 42. 25 ± 3. 01 U / L 26. 43 ± 14. 61 23. 39 ± 12. 15 26. 45 ± 14. 63 22. 31 ± 11. 87 U / L 28. 69 ± 13. 88 27. 76 ± 8. 55 28. 49 ± 10. 08 28. 10 ± 8. 78 mmol / L 4. 49 ± 0. 95 4. 53 ± 1. 00 4. 47 ± 1. 01 4. 46 ± 0. 99 μmol / L 86. 22 ± 18. 69 91. 94 ± 21. 46 85. 27 ± 17. 86 88. 61 ± 19. 67 μmol / L 254. 88 ± 67. 12 245. 82 ± 68. 38 241. 94 ± 56. 37 237. 94 ± 58. 11 mmol / L 4. 63 ± 0. 55 4. 49 ± 0. 56 4. 58 ± 0. 59 4. 46 ± 0. 66 mmol / L 4. 84 ± 0. 54 4. 71 ± 0. 74 4. 89 ± 0. 60 4. 81 ± 0. 71 mmol / L 1. 46 ± 0. 89 1. 45 ± 0. 78 1. 52 ± 0. 96 1. 43 ± 0. 89 3 n = 51 % 0 0 /47 30. 95 13 /42 17. 036 0. 000 7. 84 4 /51 40. 82 20 /49 14. 896 0. 000 4. 26 2 /47 44. 19 19 /43 20. 015 0. 000 4. 44 2 /45 32. 00 16 /50 11. 710 0. 001 8. 70 4 /46 29. 55 13 /44 6. 381 0. 012 14. 29 6 /42 21. 74 10 /46 0. 820 0. 365 2. 33 1 /43 29. 27 12 /41 11. 647 0. 001 33. 33 17 /51 76. 47 39 /51 19. 165 0. 000 χ 2 P
514 CHINESE JOURNAL OF FOOD HYGIENE 2010 22 6 4 x 珋 ± sn = 51mmHg d SBP DBP SBP DBP 0 152. 75 ± 10. 29 103. 00 ± 8. 37 152. 71 ± 9. 44 102. 88 ± 7. 97 7 152. 10 ± 10. 06 102. 69 ± 8. 25 151. 86 ± 9. 31 101. 71 ± 7. 84 14 151. 25 ± 10. 20 101. 71 ± 8. 23 149. 43 ± 8. 89 100. 00 ± 7. 50 21 151. 25 ± 10. 57 101. 65 ± 8. 25 146. 75 ± 8. 74 a 98. 08 ± 7. 31 f 28 150. 96 ± 10. 65 101. 82 ± 8. 36 144. 20 ± 8. 44 b 96. 45 ± 7. 39 g 35 150. 55 ± 10. 78 101. 49 ± 8. 36 142. 06 ± 8. 31 c 95. 14 ± 7. 28 h 42 150. 43 ± 11. 00 101. 59 ± 8. 49 140. 16 ± 7. 85 d 94. 22 ± 7. 20 i 50 150. 80 ± 11. 41 102. 24 ± 8. 74 138. 82 ± 7. 64 e 92. 73 ± 7. 16 j a t = 25. 818 P = 0. 000 t = 2. 348 P = 0. 021 b t = 28. 665 P = 0. 000 t = 3. 555 P = 0. 001 c t = 26. 827 P = 0. 000 t = 4. 454 P = 0. d t = 22. 827 P = 0. 000 t = 5. 430 P = 0. e t = 20. 277 P = 0. 000 t = 6. 228 P = 0. 000 f t = 17. 882 P = 0. 000 t = 2. 313 P = 0. 023 g t = 20. 941 P = 0. 000 t = 3. 438 P = 0. 001 h t = 19. 662 P = 0. 000 t = 4. 094 P = 0. i t = 17. 281 P = 0. 000 t = 4. 730 P = 0. j t = 17. 361 P = 0. 000 t = 6. 012 P = 0. 000 21 d 50 d SBP DBP 13. 89 10. 15 mmhg 6 76. 47% EH QOL 3. 3 EH 60. 78% EH 3. 2 EH WHO quality of life QOL 10 QOL 11 EH QOL QOL SF-36 8 6 QOL QOL 7 QOL 12 13-17 EH 7 EH EH EH QOL 8 9 1 M. 2005 15-16. 3. 5 g 2. 2002.
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