%0 Journal Article
%T DASH、CHH、辣膳食模式对高血压降压的影响研究进展
Research Progress on the Effects of DASH, CHH and Spicy Dietary Patterns on Hypertension and Blood Pressure
%A 陈哲宇
%A 陈正英
%A 王忠瑜
%A 田杨君
%J Nursing Science
%P 84-90
%@ 2168-5614
%D 2025
%I Hans Publishing
%R 10.12677/ns.2025.141011
%X 高血压是心血管疾病重要的危险因素，对于高血压的防治主要以药物控制和生活方式干预为主。重新建立良好生活方式可使药物治疗更好发挥疗效，利于患者血压的控制使其维持在正常范围。生活方式干预中，饮食控制至关重要。其中，DASH饮食可用于高血压的饮食护理，降低血压作用显著。在中国饮食文化中，生活在不同地区的人们也有着不同的饮食习惯，不同的菜系具有浓郁的当地特色。基于此情况，“一刀切”可能不起作用，因此必须开发一种结合主要中国菜特色的中式心脏健康(CHH)饮食来有效降低中国高血压成年人的血压，适用于中国的烹饪文化。辣膳食模式也是由我国提出的饮食方式，辣椒素是主要营养物质。为探讨这三种模式在高血压饮食护理中的作用，现将具体内容展开如下综述。
Hypertension is an important risk factor for cardiovascular disease, and the prevention and treatment of hypertension is mainly based on drug control and lifestyle intervention. Re-establishing a healthy lifestyle can make drug therapy more effective and help control the patient’s blood pressure to maintain the normal range. Dietary control is essential among lifestyle interventions. Thereinto the DASH diet can be used for the dietary care of hypertension and has a significant effect on lowering blood pressure. In addition, in the same Chinese food culture, people living in different regions also consume food in different ways, and different cuisines have strong local characteristics. Based on this, a “one-size-fits-all” diet may not work, so it is necessary to develop a Chinese-style heart health (CHH) diet that combines the characteristics of major Chinese cuisine and is clinically effective in lowering blood pressure in Chinese hypertensive adults, applicable to major Chinese culinary cultures. The spicy meal pattern is also a dietary pattern proposed by our country, and capsaicin is the main nutrient. In order to explore the role of these three modes in the dietary care of hypertension, the specific contents are summarized as follows.
%K 高血压，
%K DASH饮食，
%K CHH饮食，
%K 辣膳食模式，
%K 降压影响，
%K 研究进展
Hypertension
%K DASH Diet
%K CHH Diet
%K Spicy Meal Patterns
%K Antihypertensive Effects
%K Research Progress
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=104936