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Association between dietary antioxidant indices and hypertension among Chinese adults

Xiaoxia Li1,2, Qingan Wang1,2, Xinrong Liu1,2

  • 1School of Public Health of Ningxia Medical University, Yinchuan, 750004, China.

Hypertension Research : Official Journal of the Japanese Society of Hypertension
|September 11, 2024
PubMed

Insights

Dietary antioxidants significantly reduce blood pressure (BP) and hypertension risk in Chinese adults. Higher intake of antioxidants, measured by total antioxidant capacity (DTAC) and dietary antioxidant quality scores (DAQS), correlated with lower BP and reduced odds of developing hypertension.

Area of Science:

  • Nutrition Science
  • Cardiovascular Health
  • Public Health

Background:

  • The impact of dietary antioxidants on blood pressure (BP) regulation and hypertension risk is not well-established.
  • Hypertension is a major global health concern, necessitating research into modifiable risk factors like diet.

Purpose of the Study:

  • To comprehensively evaluate the effects of dietary antioxidants on systolic BP (SBP), diastolic BP (DBP), mean arterial pressure (MAP), and pulse pressure (PP).
  • To assess the association between dietary antioxidant intake and the risk of hypertension in Chinese adults.

Main Methods:

  • A cross-sectional study involving 12,046 Chinese adults.
  • Dietary antioxidant quality scores (DAQS) and total antioxidant capacity (DTAC) were assessed using a validated food frequency questionnaire.
  • Multivariable logistic regression was employed to analyze the relationship between DAQS, DTAC, and hypertension prevalence.

Main Results:

  • Participants with the highest DTAC and DAQS showed significantly lower SBP, DBP, MAP, and PP compared to those with the lowest intake (p-trends <0.001).
  • Higher quintiles of DTAC and DAQS were associated with substantially reduced odds of hypertension (e.g., Q5 DTAC OR 0.38, Q5 DAQS OR 0.38).
  • Increased intake of Vitamin A, Zinc, and Selenium correlated with a lower risk of hypertension.

Conclusions:

  • Antioxidant-rich diets are associated with marked reductions in blood pressure parameters (SBP, DBP, MAP, PP).
  • Higher dietary antioxidant intake significantly lowers the risk of developing hypertension.
  • Dietary interventions focusing on antioxidants represent a promising strategy for hypertension prevention and management.

Keywords:
Blood pressureDietary antioxidant quality scoresDietary total antioxidant capacityHypertension

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