评估高血压风险:深入研究谷物消费和方法 - - 中国的见解
Yingyu Huang1,2, Yang Ao3,4, Xuzhi Wan1,2
1Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310003, China.
Nutrients
|September 14, 2024
概括
油炸和烤的谷物会增加高血压的风险,而全谷物会降低. 煮沸谷物而不是炸或烤可能会降低高血压风险,有助于预防.
科学领域:
- 营养科学 营养科学
- 心血管健康 心血管健康
- 流行病学 流行病学
背景情况:
- 谷物谷物,高含碳水化合物,可以影响血压.
- 饮食模式,包括谷物消费,与高血压的发展有关.
研究的目的:
- 研究谷物消费,方法和高血压风险之间的关系.
- 评估不同谷物加工和制备方式如何影响高血压发病率.
主要方法:
- 对最初没有高血压的11,080名成年人进行前性分析.
- 通过3天24小时的回忆评估饮食摄入量;使用联合国家委员会指南确定高血压发病率.
- 考克斯比例危险回归模型用于确定高血压风险的危险比率.
主要成果:
- 总体,和烤谷物摄入量与高血压风险增加相关 (15-20%).
- 全谷物消费与高血压风险降低8%有关.
- 用煮熟的谷物代替炸或烤的版本显著降低高血压风险 (14-28%).
结论:
- 高消费的全,炸,烤谷物与高血压风险的增加有关.
- 全谷物摄入量与对高血压的保护作用有关.
- 采用煮沸作为谷物方法,而不是炸或,可能是预防和管理高血压的有益策略.
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