Increase potassium and cut salt to reduce stroke risk 飲食增加鉀、減少鹽分可降低中風風險
◎國際新聞中心
Increasing potassium in our diets as well as cutting down on salt will reduce blood pressure levels and the risk of stroke, research in the British Medical Journal suggests.
刊登在「英國醫學期刊」的研究顯示，在我們的飲食中增加鉀並減少鹽分，可降低血壓和中風風險。
One study review found that eating an extra two to three servings of fruit or vegetables per day - which are high in potassium - was beneficial. A lower salt intake would increase the benefits further, researchers said.
一份研究評估發現，每天多吃2到3份富含鉀的蔬果有益健康。研究人員說，降低鹽的攝取好處更多。
While the increase of potassium in diets was found to have a positive effect on blood pressure, it was also discovered to have no adverse effects on kidney function or hormone levels, the research concluded.
研究總結說，在飲食中增加鉀被發現對血壓有正面效果，對腎臟功能或荷爾蒙值也沒有不利影響。
As a result, the World Health Organisation has issued its first guidelines on potassium intake, recommending that adults should consume more than 4g of potassium per day.
因此，世界衛生組織發布第一份鉀攝取指南，建議成人每天攝取4克以上的鉀。
新聞辭典
cut down：片語，減少。例句：I’m trying to cut down on caffeine.（我正試著減少咖啡因攝取。）
serving：名詞，（食物）一份。例句：The quantities given in the recipe should be enough for four servings.（這個食譜的量夠做4份餐。）
adverse：形容詞，不利的。例句：The match has been cancelled because of adverse weather conditions.（這場比賽因為天候不佳取消。）
文章出處：<a href="http://iservice.libertytimes.com.tw/Service/english/">自由時報電子報中英對照新聞
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