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KMID : 0353019750120010157
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Korean Journal of Public Health
1975 Volume.12 No. 1 p.157 ~ p.166
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Studies on Correlation between Dietary NaCl Intake and Serum Mg, Cholesterol, Phospholopid and Trigly
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Abstract
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This study was designed to investigate the influence of high NaCl intake on the level of Mg, cholesterol, phospholipid and triglyceride in serum of the hypertensive patients.
44 patients with essential hypertension and the same number of normal people were selected and divided into two groups, control and hypertensive.
This study covered 1) Surveys on various possible factors of hypertension 2) The quantitative analysis of NaCl contents in Korean seasonings and stored foods (kimchies etc.) 3) The determination levels of Mg, cholesterol, phospholipid and triglyceride in serums both in the normal and hypertensive groups and discussed the correlation between the high NaCl intake and the effects of hypertension.
The major aspects of the finding are as follows:
1) Through the survey the hypertensive group required table salt more frequently than the control group.
2) With the results of quantitative NaCl analysis of the stored foods of the two groups (kimchies, soya sauce, fermented soybean paste and fermented soybean paste with red pepper powder etc.) brought a noteworthy result that the NaCl content in kimchies of the hypertensive group is significantly higher than that of the control group(p<0.01). The level of the fermented soybean paste with red pepper is also significantly higher in the hypertensive group than that of the control group(p<0.05). Among the other seasonings, the soya sauce and fermented soybeen paste NaCl content was not significantly different between the two groups.
3) Serum levels of Mg, total cholesterol, phospholipid and triglyceride of hypertensive group were generally higher than those of the nomal control group.
Saatistically the Mg level of the hypertensive group was significantly higher than the normal value of the control group(p<0.01). Levels of cholesterol and triglyceride in hypertensive group were assume in the essential hypertensive group.
With these results, the author could suggest the correlation between the essential hypertensive group and NaCl intake.
The author is grateful to Yul Lee, head of the Research Institute of sam Yang Foods Co. and to all the researchers in the laboratory for their invaluable assistance during this study.
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KEYWORD
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