基于五脏体用五味理论探析"多食咸"对盐敏感性高血压的影响OA

Salt-sensitive hypertension(SSHT)is a significant phenotype of essential hypertension.High salt intake triggers inflammation and causes damage to target organs such as vascular endothelium by mediating the imbalance of the gut-kidney-heart axis.Based on the theory of Five Zang Substance Function and Five Flavor,this paper explores the connotation of"excessive consumption of salt leads to vessel congelation,stagnation and complexion changes"from Plain Questions·Discussion on Various Relationships Concerning the Five Zang-Organs from the perspective of substance and function,and elucidates the pathogenesis of SSHT and strategies for its differentiation and treatment.It is proposed that the pathogenesis of this disease lies in the disruption of the physiological balance in which"salt takes water as its substance,while excessive salt generates fire",due to overconsumption of salty flavor.This disruption initiates a chain of pathological processes leading to elevated blood pressure,including intestinal stagnation,depletion of kidney essence,and stagnation of heart vessels.In traditional Chinese medicine,the therapeutic principle is to harmonize substance and function,and multiple methods such as using bitter-salty combination to reduce fire and strengthen the kidney,pungent flavor to unblock vessels,and salty-cold nature to resolve stagnation and guide Yang are employed to intervene in the axis imbalance from multiple aspects.