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陆军特色医学中心 Army Specialty Medical Center
副教授 Associate Professor
李强,陆军特色医学中心高血压内分泌科副主任医师,主要从事盐敏感性高血压及糖盐代谢异常致中枢认知改变的临床及机制研究,主持国家自然科学基金2项,中国高血压联盟青年理事、重庆市医学会糖尿病学分会急危重症学组副组长、重庆市医学会糖尿病学分会委员、重庆市医师协会内分泌代谢医师分会委员,以第一/共一作者在Hypertension等杂志发表SCI论文10余篇。
Department of Hypertension and Endocrinology, Army Medical Center, associate chief physician. Mainly focused on clinical and mechanism research on salt-sensitive hypertension and central cognitive changes caused by abnormal glucose and salt metabolism. Taking in charge of 2 projects of the National Natural Science Foundation of China. Youth council of the Chinese Hypertension League, deputy leader of the Emergency and Critical Care Group of diabetes Branch of Chongqing Medical Association, member of diabetes Branch of Chongqing Medical Association, member of the Endocrine and Metabolic Physicians Branch of the Chongqing Medical Association. Published over ten SCI papers as the first or co-first author in journals such as Hypertension.
报告题目:
干预盐味觉减盐降压的研究
Modifying salty-taste perception reduces salt intake and blood pressure
报告摘要:
高盐是导致高血压及心血管疾病的重要危险因素,限盐是防治高血压的重要措施。盐味觉改变在调控摄盐量中起到关键作用,盐喜好性增加与高盐厌恶反应减弱是导致摄盐量增加的重要原因。我们研究发现盐喜好性增加与中枢岛叶和眶额叶的代谢活动增加密切相关,长期高盐摄入可降低舌上皮TRPM5的表达和功能,导致高盐产生的苦味觉及厌恶-回避反应减弱,引起盐摄入量的持续性增加。辣味膳食可通过增强中枢盐味觉感知增加盐味觉敏感性,降低盐喜好性,从而达到减盐、降压的目的,为味觉干预减盐提供新思路与措施。
High salt is an important risk factor for hypertension and cardiovascular disease, and salt restriction is a key strategy for lowering blood pressure. The change in salt taste plays a crucial role in controlling salt intake, with an increase in salt preference and a decrease in high salt aversion reactions being important reasons for the increase in salt intake. Our study found that an increase in salt preference is closely related to an increase in metabolic activity in the central insula and orbitofrontal lobes. Long term high salt intake can reduce the expression and function of TRPM5 in the tongue epithelium, leading to reduced bitterness and aversion reactions caused by high salt intake, resulting in a sustained increase in salt intake. Spicy food can improve the central perception of salt, increase salt taste sensitivity, decrease salt preference, and reduce blood pressure, offering new approaches for taste intervention to reduce salt intake.
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李强,陆军特色医学中心高血压内分泌科副主任医师,主要从事盐敏感性高血压及糖盐代谢异常致中枢认知改变的临床及机制研究,主持国家自然科学基金2项,中国高血压联盟青年理事、重庆市医学会糖尿病学分会急危重症学组副组长、重庆市医学会糖尿病学分会委员、重庆市医师协会内分泌代谢医师分会委员,以第一/共一作者在Hypertension等杂志发表SCI论文10余篇。
Department of Hypertension and Endocrinology, Army Medical Center, associate chief physician. Mainly focused on clinical and mechanism research on salt-sensitive hypertension and central cognitive changes caused by abnormal glucose and salt metabolism. Taking in charge of 2 projects of the National Natural Science Foundation of China. Youth council of the Chinese Hypertension League, deputy leader of the Emergency and Critical Care Group of diabetes Branch of Chongqing Medical Association, member of diabetes Branch of Chongqing Medical Association, member of the Endocrine and Metabolic Physicians Branch of the Chongqing Medical Association. Published over ten SCI papers as the first or co-first author in journals such as Hypertension.
报告题目:
干预盐味觉减盐降压的研究
Modifying salty-taste perception reduces salt intake and blood pressure
报告摘要:
高盐是导致高血压及心血管疾病的重要危险因素,限盐是防治高血压的重要措施。盐味觉改变在调控摄盐量中起到关键作用,盐喜好性增加与高盐厌恶反应减弱是导致摄盐量增加的重要原因。我们研究发现盐喜好性增加与中枢岛叶和眶额叶的代谢活动增加密切相关,长期高盐摄入可降低舌上皮TRPM5的表达和功能,导致高盐产生的苦味觉及厌恶-回避反应减弱,引起盐摄入量的持续性增加。辣味膳食可通过增强中枢盐味觉感知增加盐味觉敏感性,降低盐喜好性,从而达到减盐、降压的目的,为味觉干预减盐提供新思路与措施。
High salt is an important risk factor for hypertension and cardiovascular disease, and salt restriction is a key strategy for lowering blood pressure. The change in salt taste plays a crucial role in controlling salt intake, with an increase in salt preference and a decrease in high salt aversion reactions being important reasons for the increase in salt intake. Our study found that an increase in salt preference is closely related to an increase in metabolic activity in the central insula and orbitofrontal lobes. Long term high salt intake can reduce the expression and function of TRPM5 in the tongue epithelium, leading to reduced bitterness and aversion reactions caused by high salt intake, resulting in a sustained increase in salt intake. Spicy food can improve the central perception of salt, increase salt taste sensitivity, decrease salt preference, and reduce blood pressure, offering new approaches for taste intervention to reduce salt intake.