调查人群的血压盐敏感性与饮食习惯之间的关系：病例对照研究。

IF 2.9 Q3 NUTRITION & DIETETICS

Clinical nutrition ESPEN Pub Date : 2024-09-18 DOI:10.1016/j.clnesp.2024.09.008

Ji-hong Hu , Shu-xia Wang , Yun Wang , Liangjia Cao , Keye Ru , Wenjuan Xu , Li Wang , Jiaxuan Zhang

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引用次数: 0

摘要

背景：血压的盐敏感性（SSBP）是心血管疾病（CVDs）的一个独立危险因素，它将膳食中的盐与血压联系在一起。然而，有关 SSBP 与饮食习惯之间关系的研究却很少见。方法：根据 SSBP 和高血压的病例（高血压）-对照（正常血压）研究，将 1,459 名受试者分为四组：561 名盐敏感性高血压（SSH）和 235 名非盐敏感性高血压（NSSH），424 名盐敏感性正常血压（SSN）和 239 名非盐敏感性正常血压（NSSN）。他们回忆了每周或每天摄入的食物信息。用改良盐应激试验检测 SSBP，并根据沙利文标准进行诊断：结果：与 NSSH 组和 SSN 组相比，SSH 组的新鲜水果摄入量较低（均为 PConclusions）：饮食习惯对 SSBP 起着重要作用，而且这种作用随血压的变化而变化，特别是在不同人群中。

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Association between salt sensitivity of blood pressure and dietary habits in survey population: A case-control study

Background

Salt sensitivity of blood pressure (SSBP) is an independent risk factor for cardiovascular diseases (CVDs) and links dietary salt with blood pressure. However, the study on the relationship between SSBP and dietary habits is rare. This study investigated the relationship between diet and SSBP in different blood pressure statues.

Methods

1459 subjects were assigned into four groups based on a case (hypertension)-control (normotension) study of SSBP and hypertension: 561 Salt-sensitive hypertension (SSH) and 235 non-salt-sensitive hypertension (NSSH) and 424 salt-sensitive normotension (SSN) and 239 non-salt-sensitive normotension (NSSN). Foods information of weekly or daily intakes were recalled. SSBP was tested with the modified salt stress test and was diagnosed with the Sullivan criteria.

Results

Compared with the NSSH and SSN groups, SSH group have lower intake of fresh fruits (both P < 0.05). Furthermore, NSSN group have the lowest intake of red meat, and bacon (P < 0.05). SSH group have the lowest intake of fresh vegetables (P < 0.05). SSN group have the highest intake of eggs, dairy products, white meat (all P < 0.05). In hypertensive patients, staple food (OR = 0.37, 95%CI: 0.10–0.64) was associated with decreased risk of salt sensitivity. In normotensive subjects, white meat (OR = 0.28, 95%CI: 0.14–0.43) was associated with reduced risk of salt sensitivity, bacon (OR = 5.39, 95%CI: 2.11–8.67) and dairy products (OR = 4.22, 95%CI: 1.82–6.56) and red meat (OR = 2.95, 95%CI: 1.15–4.84) were associated with elevated risk of salt sensitivity.

Conclusions

Dietary habits play an important role in SSBP and the role varies with blood pressure especially among population.

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来源期刊

Clinical nutrition ESPEN NUTRITION & DIETETICS-

CiteScore

4.90

自引率

3.30%

发文量

512

期刊介绍： Clinical Nutrition ESPEN is an electronic-only journal and is an official publication of the European Society for Clinical Nutrition and Metabolism (ESPEN). Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional support. The aims of ESPEN are to encourage the rapid diffusion of knowledge and its application in the field of clinical nutrition and metabolism. Published bimonthly, Clinical Nutrition ESPEN focuses on publishing articles on the relationship between nutrition and disease in the setting of basic science and clinical practice. Clinical Nutrition ESPEN is available to all members of ESPEN and to all subscribers of Clinical Nutrition.