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KMID : 0381319930320020076
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Korean Journal of Occupational Health
1993 Volume.32 No. 2 p.76 ~ p.87
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The Associations of Dietary, Anthropometric and Biochemical Factors with Blood Pressure
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Abstract
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This study was conducted to evaluate the risk factors associated with blood pressure in a group of 64 male and 75 female over 20 years of age who had never taken the medication for hypertension. By the questionnaire, the informations of family history for hypertension, education level, monthly income, alcohol consumption and smoking status were obtained and the 24 hours dietary recall was included. Height, weight and blood pressure were checked by a trained nurse. The level of fasting blood sugar, total cholesterol and triglyceride were measured by enzyme method. The correlation and stepwise multiple regression analysis were conducted by SAS package programe.
The results obtained were as follows:
1. In the 24 hours dietary recall, the mean total caloric intake was 1824.4 ± 425.8 kcal, the calories from fat was 21.3 ± 11.8 percent, and total sodium, potassium, calcium, phosphorus intake were 178.9 ± 350.8 mg, 919.6 ± 632.8 mg, 845.8 ± 514.3 mg, 1107.9 ± 671.1 mg respectively.
2. The risk factors significantly correlated with systolic blood pressure were age, monthly income, education level, family history for hypertension, body mass index, and total cholesterol.
3. The risk factors significantly correlated with diastolic blood pressure were age, monthly income, education level, family history for hypertension, body mass index, fasting blood sugar and total cholesterol.
4. In the 24 hours dietary recall, total caloric intake, calories from fat and total sodium intake had a positive association with blood pressure and total potassium, calcium and phosphorus intake had a negative association, but all of them were not significant.
5. In stepwise multiple regression analysis, the contribution rates of age factor to the systolic and diastolic blood pressure were 9.2% and 9.3%, the family history for hypertension 2.8% and 3.2%, body mass index 2.7% and 2.7%, and monhly income 2.6% and 3.6%. Total cholesterol contributed to increase diastolic blood pressure by 3.5%.
6. Although the most of dietary variables didn´t correlated with blood pressure significantly, only total caloric intake contributed to increase systolic blood pressure significantly by 3.9%. And serum phosporus significantly contributed to diastolic blood pressure by 3.8%.
In conclusion. it suggested that the increase of dietary variables such as total caloric intake and calories from fat besides age, body mass index, family history for hypertension, and the decrease of monthly income and education level, serum phosphorus have an effect to elevate blood pressure.
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