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대한지역사회영양학회지 = Korean journal of community nutrition, v.18 no.6, 2013년, pp.626 - 643
정은진 (가톨릭대학교 생활과학부 식품영양학전공) , 권종숙 (신구대학교 식품영양학과) , 안소현 (가톨릭대학교 생활과학부 식품영양학전공) , 손숙미 (가톨릭대학교 생활과학부 식품영양학전공)
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This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted o...
| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 고혈압의 원인은? | 고혈압의 원인에는 나트륨의 과잉섭취와 더불어 비만, 알코올섭취, 운동부족, 흡연 등이 있으나(Blaustein 등 1991; Kolasa 2003) 그중에서도 나트륨의 과다섭취는 혈액의 부피를 증가시킬 뿐 아니라 혈관을 수축시키는 노르에피네프린의 분비를 촉진하여 말초혈관의 저항을 증가시킴으로써 혈압상승을 가져 오고, 한편으로는 혈관 벽을 뻣뻣하게 만들고 두껍게 하여 뇌졸중을 유발시킨다(De Wardener & MacGregor 2002). | |
| 고혈압의 특징은? | 고혈압은 그 자체가 하나의 질병이면서 뇌졸중 및 각종 심혈관계질환의 주요 원인이 되며(Kearney 등 2005), 우리 나라 30세 이상 성인의 고혈압은 2008년 26.9%에서 2009년 30.3%, 2010년 28.9% 로 지속적으로 증가하는 추세에 있다. | |
| 국민건강 영양조사를 분석한 결과 한국인의 나트륨 섭취량에 주요한 원인이 되는 식품은 무엇이었는가? | 2%를 섭취하고 있다고 보고되었다(Son 등 2007). 최근 12년간의 국민건강영양조사를 분석한 결과 나트륨의 주요급원으로 김치(22.8~31.7%), 면 및 만두류(10.5~13.8%), 국및 탕류(10.2~13.8%), 찌개 및 전골류(8.5~11.2%)로 보고하였다(Song 등 2013). 나트륨 섭취량과 관련된 식행동 보고에서 중년층은 짠맛선호도나 식탁염첨가, 국물섭취가 높은 반면 젊은 층은 외식, 배달 음식을 많이 먹고 라면과 물김치국물을 많이 먹는다고 보고되었다(Park 등 2008). |
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