血压盐敏感性与调查人口的饮食习惯之间的关联:一项病例对照研究
Ji-Hong Hu1, Shu-Xia Wang2, Yun Wang1
1Public Health School, Gansu University of Chinese Medicine, Lanzhou, Gansu, China.
Clinical nutrition ESPEN
|September 19, 2024
概括
饮食习惯显著影响血压的盐敏感性 (SSBP),这是心血管疾病的危险因素. 特定的食物摄入量与高血压与正常血压个体的SSBP有不同的相关性.
科学领域:
- 心血管健康 心血管健康
- 营养科学 营养科学
- 高血压研究 高血压研究
背景情况:
- 血压盐敏感性 (SSBP) 是心血管疾病 (CVD) 的关键危险因素.
- 饮食盐的摄入与血压调节有关.
- 与SSBP相关的特定饮食习惯的研究是有限的.
研究的目的:
- 调查饮食习惯和SSBP之间的关系.
- 探索这种关系如何在患有高血压和没有高血压的个体之间有所不同.
主要方法:
- 一项涉及1459名受试者的病例控制研究,分为四组:盐敏感高血压 (SSH),非盐敏感高血压 (NSSH),盐敏感血压 (SSN) 和非盐敏感血压 (NSSN).
- 通过回忆每周或每天的食物摄入量来收集饮食信息.
- 使用修改的盐应力测试来评估SSBP,并通过沙利文标准进行诊断.
主要成果:
- 与NSSH和SSN组相比,SSH组的新鲜水果和蔬菜摄入量较低.
- 在NSSN组中,红肉和培根的摄入量最低.
- 在SSN群体中,蛋,乳制品和白肉的摄入量最高.
- 在高血压患者中,主食消费与SSBP风险降低有关 (OR=0.37).
- 在正常血压的个体中,白肉摄入与SSBP风险降低有关 (OR=0.28),而培根,乳制品和红肉与SSBP风险增加有关 (OR从2.95到5.39不等).
结论:
- 饮食习惯对血压的盐敏感性起着重要作用.
- 饮食因素对SSBP的影响因个人血压状况而异.
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