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Der Internist pp 270-278 | Cite as

Hypertonie und Ernährung

  • R. Oertel
  • W. Vetter
Chapter

Zusammenfassung

Der Zusammenhang von Hypertonie und Ernährungsfaktoren anhand einer Reihe von Untersuchungsergebnissen und die sich daraus ergebenden Konsequenzen für die Hypertoniebehandlung werden aufgezeigt. Die Ausführungen beziehen sich im einzelnen auf Bestandteile der Nahrung wie Kochsalz, Kalium, Kalzium, Magnesium, Spurenelemente und Fette, ferner auf die Aufnahme von Alkohol sowie die Bedeutung der Adipositas für die Entstehung einer Hypertonie.

Schlüsselwörter

Hypertonie Nichtmedikamentöse Therapie Natrium Kalium Kalzium Magnesium Spurenelemente Alkohol Fette Adipositas 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1988

Authors and Affiliations

  • R. Oertel
    • 1
  • W. Vetter
    • 1
    • 2
  1. 1.Departement für Innere Medizin, Medizinische PoliklinikUniversitätsspital ZürichSchweiz
  2. 2.Departement für Innere Medizin Medizinische PoliklinikUniversitätsspital ZürichZürichSchweiz

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