【摘要】 目的　探讨改善膳食脂肪摄入情况对血脂的影响。方法　对营养健康教育前后高血压患者的膳食脂肪摄入情况及血脂水平进行测定分析。结果　基线调查表明人群膳食脂肪及胆固醇摄入量过高 ,脂肪供能比占总热能的 30 %以上 ;血清总胆固醇 (TC)、甘油三酯 (TG)、低密度脂蛋白(LDL L)水平偏高。相关分析表明 ,体质指数 (BMI)和饱和脂肪酸 (SFA)与血清TC、TG、LDL C呈正相关 ;高密度脂蛋白 (HDL C) /TC与BMI、SFA呈负相关 ,而与单不饱和脂肪酸 (MUFA)呈正相关。进行社区营养干预后 ,干预组脂肪供能比小于总热能的 30 % ,与对照组相比及自身干预前后比较差异均有显著性 ,胆固醇摄入量有下降趋势 ;干预组人群血脂TC、LDL C水平显著降低。结论　研究结果提示减少膳食脂肪和胆固醇摄入量 ,适当增加单不饱和脂肪酸摄入对高血压人群降低血脂水平 ,控制血压是有效的更多还原

【Abstract】 Objective To survey the intake of dietary lipids and analyze serum lipid levels in hypertensive patients, and to study the effects of changing dietary lipids intake on the serum lipid levels. Methods To estimate the intake of dietary fat and to measure the level of serum lipids in hypertensive patients before and after intervention. Results The baseline survey showed that the intake of dietary fat and cholesterol were high in those patients. Their fat intake is more than 30% of the total energy intake; serum total cholesterol (TC), triglycerides (TG) and LDL cholesterol (LDL C) levels were higher than the normal level. Correlation analysis showed that body mass index (BMI) and saturated fatty acid (SFA) intake were positively correlated with serum TC, TG and LDL C; serum HDL C/TC ratio was positively correlated with monounsaturated fatty acid (MUFA) intake, and negatively correlated with BMI and SFA. The results implicated that MUFA is the protective factor against hypertension and hyperlipidemia. After one year community based nutrition intervention, the serum TC and LDL C levels of the intervened subjects were reduced dramatically. Conclusion The results indicate that reducing the intake of dietary fat and cholesterol and properly increasing dietary MUFA intake have significant effects on lowering serum lipids levels and controlling blood pressure in hypertensive patients.更多还原