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KMID : 0123420060110050661
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Korean Journal of Community Nutrition
2006 Volume.11 No. 5 p.661 ~ p.672
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Dietary Risk Factors Associated with Hypertension in Patients
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Son Sook-Mee
Huh Gwui-Yeop
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Abstract
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This study was performed to determine the dietary risk factors associated with hypertension. The hypertensive group
were composed of 112 hypertensive patients (male 53, female 59) who first visited the hypertension clinic and had
been diagnosed as having primary hypertension (SBP ≥ 140 mmHg or DBP ≥ 90 mmHg). The regular visitors or the
subjects on special diets or medical therapies were excluded. The normal group consisted of as subjects (male 41,
female 54) matched with age and socioeconomic levels. The subjects having higher intakes (above the 75 percentile)
in energy, protein, iron, vitamin A or C showed significantly higher hypertension risk estimated with odds ratio after the
covariance factors (age, sex and BMI) were adjusted. More than 2400 mg of sodium (6 g of salt) intake was associated
with significantly higher risk of hypertension (odds ratio: 1.773, CI: 1.014 - 3.014 for SBP ≥ 140 mmHg; odds ratio:
2.373, CI: 1.359 - 4.215 for DBP ≥ 90 mmHg). Hypertensive group showed significantly increased intakes of vegetables
and fish and shell fish compared to the normal group. When the vegetable intakes were classified into Kimchi,
fresh vegetables and cooked vegetables with seasoning, the hypertensive group was observed as having higher intakes
of Kimchi and cooked vegetables with seasoning. The intakes of highest quartile for vegetables (≥ 327 g/day)(odds
ratio: 3.164, CI: 1.740 - 5.752), fish and their products (≥ 102 g/day)(odds ratio: 2.756, CI: 1.486 - 5.109), grains(≥
311 g/day)(odds ratio 2.393, CI: 1.186 - 4.832), meats and their product (≥ 106 g)(odds ratio: 2.210, CI: 1.225 -
3.987) compared to the lower were significantly associated with the higher risk of hypertension estimated with DBP (≥
90 mmHg) after covariance factors were adjusted. In conclusion, our findings confirm that higher intake of energy or
sodium are associated with the increased risk of hypertension. Because increased intake of vegetable or fish was
associated with the higher risk of hypertension, in contrast with the finding of western countries, choosing or preparation
of vegetables or fish with reduced salt is recommended. (Korean J Community Nutrition 11(5) : 661 ~ 672, 2006)
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KEYWORD
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dietary risk factor, hypertension, urinary sodium
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