Tartu Tervishoiu Kõrgkool Õe põhiõpe Kersti Rootsmaa Hüpertensiivne kriis Crisis hypertonicus (ld.k) Hypertensive crisis (ingl.k) Juhendaja: Erle Remmelgas Tartu 2009 SISSEJUHATUS Kõrge vererõhu avastamise, hindamise ja ravimise rahvusvahelise kommitee (National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure) arvates on hüpertensiivseks kriisiks määratletud süstoolse vererõhu väärtus suurem kui 140 mm/Hg ja diastoolse vererõhu väärtus suurem kui 90 mm/Hg. (Bare, B. Jt. 2008.)
KASUTATUD KIRJANDUS • Appel, L., Brands, M., Daniels, S., Karanja, N., Elmer, P., Sacks, F. (2006). Dietary approaches to prevent and treat hypertension. A scientific statement from the American Heart Association. Hypertension, 47(296-322). • Guido, G., Renata, C., Stephane, L., Krzysztof, N., Joseph, R., Csaba, F., Margus, V., Serap, E., Gianmaria, B., Michele, B., Raffaella, D., Massimo, N., Giuseppe, M. (2011). Blood pressure control and cardiovascular risk profile in hypertensive patients from central and eastern European countries: results of the BP-CARE study. European Heart Journal, 32(2), 218-225. • Jasjukevitš, T. (2016). Raviresistentne hüpertensioon. Perearst, 3(112), 45-53. • Kingisepp, P.-H. (2006). Inimese füsioloogia. Tartu: AS Atlex. • Lätt, K. (2015). Hüpertensioon: ravida tuleb patsiendi, mitte numbreid. Perearst, 3(101), 21-28. • Nilsson, P., Journath, G., Palm, K., Viigimaa, M. (2007). Risk factor control in
360 Chapter 20 Another relevant trend is salt reduction in Buscailhon, S., J. L. Berdagué, J. Bousset, M. Cornet, G. Gandemer, C. Touraille, and G. Monin. 1994b. dry-cured ham, especially since high salt Relations between compositional traits and sensory content raises blood pressure in salt-sensitive qualities of French dry-cured ham. Meat Science hypertensive consumers. Most strategies 37:229–243. Carrapiso, A., F. Bonilla, and C. García. 2003. Effect of consist of the partial substitution of sodium crossbreeding and rearing system on sensory charac- chloride with mixtures of other chloride salts teristics of Iberian ham. Meat Science 65:623– (Armenteros et al. 2009) or alternative salts 629.
annaabi.ee 
