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标题：Preliminary Survey of Effect of Kamaboko on Blood Pressure and Serum Lipid Level in Healthy Volunteers
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作者：Kentaro YOSHIKAWA ; Harumi IWASAKI ; Toyoharu SHIMADA 等
期刊名称：生活衛生
印刷版ISSN：0582-4176
电子版ISSN：1883-6631
出版年度：2009
卷号：53
期号：4
页码：266-270
DOI：10.11468/seikatsueisei.53.266
出版社：Osaka Urban Living and Health Association
摘要：Kamaboko (mushi- kamaboko , a fish paste product) is a traditional Japanese processed food with features such as high protein and low fat content. We know that hydrolysis of fish (sardine) muscle by pepsin yields angiotensin-1-converting enzyme (ACE)-inhibitory peptides. We investigated whether steamed kamaboko has the same effect. Before detailed investigation, a preliminary examination was carried out into the effect of kamaboko on serum lipid levels and blood pressure in healthy volunteers. Three healthy volunteers each ate 160g/day of kamaboko for a period of seven days. The average intake of kamaboko is about 10g/day in Japan. The serum angiotensin-1 level of the subjects showed an increasing tendency, rising from 530±36.1 (mean±SD) pg/ml to 940±221.1pg/ml over the seven days, but after two weeks had decreased again to 490±79.4pg/ml. However, 7-day administration of kamaboko did not change the aldosterone levels or serum lipid levels beyond the normal ranges. We assume that the reason for the changes in the serum angiotensin-1 level was intake of the salt in kamaboko . The influence on blood pressure is therefore a concern in long-term intake of kamaboko .
关键词：angiotensin;aldosterone;serum lipid;blood pressure;kamaboko