Comparison between the Effects of Hymalaian Salt and Common Salt Intake on Urinary Sodium and Blood Pressure in Hypertensive Individuals

Abstract Background The Himalayan salt (HS) has become a popular alternative for the traditional table salt (TS) due to its health benefit claims, particularly for individuals with arterial hypertension. However, despite the increase in HS consumption, there is still a lack of clinical evidence to support a recommendation for its consumption by health professionals. Objective This cross-over study aimed to compare the impact of HS and TS intake on systolic blood pressure (SBP) and diastolic blood pressure (DBP), and urinary sodium concentration in individuals with arterial hypertension. Methods This study recruited 17 female patients with arterial hypertension who ate out no more than once a week. Participants were randomized into two groups, to receive and consume either HS or TS. Before and after each intervention, participants had their blood pressure measured and urine collected for mineral analysis. A p-value < 0.05 was considered statistically significant. Results There were no statistically significant differences before and after the HS intervention for DBP (70mmHg vs. 68.5mmHg; p=0.977), SBP (118.5 mmHg vs. 117.5 mmHg; p= 0.932) and sodium urinary concentration (151 mEq/24h vs. 159 mEq/24; p=0.875). Moreover, the between-group analysis showed no significant differences after the intervention regarding SBP (117mmHg vs 119 mmHg; p=0.908), DBP (68.5 mmHg vs. 71mmHg; p= 0,645) or sodium urinary concentration (159 mEq/24h vs. 155 mEq/24h; p=0.734). Conclusion This study suggests that there are no significant differences on the impact of HS consumption compared to TS on blood pressure and sodium urinary concentration in individuals with arterial hypertension.

背景与摘要：喜马拉雅盐（Himalayan salt, HS）因被宣称具有健康益处，已成为传统食用盐（traditional table salt, TS）的热门替代品，尤其受到动脉高血压患者的青睐。然而，尽管HS的消费量持续攀升，目前仍缺乏临床证据支持卫生专业人员推荐其作为食用盐。
研究目的：本交叉试验旨在对比HS与TS摄入对动脉高血压患者收缩压（systolic blood pressure, SBP）、舒张压（diastolic blood pressure, DBP）及尿钠浓度（urinary sodium concentration）的影响。
研究方法：本研究招募了17名每周外出就餐不超过1次的女性动脉高血压患者。受试者被随机分为两组，分别食用HS或TS。在每次干预前后，均对受试者进行血压测量，并收集尿液样本开展矿物质分析。本研究以P值<0.05作为统计学意义的判定标准。
研究结果：HS干预前后，受试者的舒张压（70mmHg vs. 68.5mmHg；p=0.977）、收缩压（118.5mmHg vs. 117.5mmHg；p=0.932）及尿钠浓度（151mEq/24h vs. 159mEq/24h；p=0.875）均无统计学显著差异。此外，组间分析显示，干预后两组的收缩压（117mmHg vs. 119mmHg；p=0.908）、舒张压（68.5mmHg vs. 71mmHg；p=0.645）及尿钠浓度（159mEq/24h vs. 155mEq/24h；p=0.734）同样无显著差异。
研究结论：本研究表明，在动脉高血压患者群体中，与TS相比，HS摄入对血压及尿钠浓度无显著影响。