Quantity and variety of food groups consumption and the risk of hypertension in adults: a prospective cohort study.

Abstract

The prospective association of dietary diversity and different food groups with the risk of hypertension in the general Chinese adults has not been evaluated. We aimed to evaluate the relationship of variety and quantity of 12 major food groups with new-onset hypertension in the Chinese adults. A total of 11,118 adults from the China Health and Nutrition Survey (CHNS) were included. The study outcome was new-onset hypertension, defined as systolic blood pressure (SBP) ≥ 140 mmHg or diastolic blood pressure (DBP) ≥ 90 mmHg or diagnosed hypertension by physician or under antihypertensive treatment during the follow-up. During a median follow-up period of 6.0 years, 3867 participants occurred new-onset hypertension. There was a L-shaped relationship of dietary variety score with new-onset hypertension (P for nonlinearity < 0.001). Compared with those in the quartile 1 of dietary variety score, participants in the quartile 2-4 were associated with a significantly lower risk of hypertension (HR, 0.64; 95% CI: 0.59, 0.69). In addition, there were U-shaped associations of dairy products, vegetables, aquatic products, nuts, red meat, whole grains, refined grains, processed meat, and poultry intake with new-onset hypertension, and L-shaped associations of fruits, legumes, and eggs intake with new-onset hypertension (all P for nonlinearity < 0.001). In conclusion, there was an inverse association of dietary variety score with new-onset hypertension in the Chinese adults. Furthermore, there was a negative association between different food group intake and new-onset hypertension when food group intake was relatively low; however, the risk of hypertension increased or plateaued when the intake exceeded a certain threshold.