文献类型：期刊文献

英文题名：Association between salt sensitivity of blood pressure and dietary habits in survey population: A case-control study

作者：Hu, Ji-hong[1];Wang, Shu-xia[2];Wang, Yun[1];Cao, Liangjia[1];Ru, Keye[1];Xu, Wenjuan[1];Wang, Li[1];Zhang, Jiaxuan[1]

第一作者：胡继宏

通信作者：Hu, JH[1]

机构：[1]Gansu Univ Chinese Med, Publ Hlth Sch, Lanzhou, Gansu, Peoples R China;[2]Gansu Univ Chinese Med, Affiliated Hosp, Lanzhou, Gansu, Peoples R China

第一机构：甘肃中医药大学

通信机构：[1]corresponding author), Gansu Univ Chinese Med, Publ Hlth Sch, Lanzhou, Gansu, Peoples R China.|[10735]甘肃中医药大学;

年份：2024

卷号：64

起止页码：229

外文期刊名：CLINICAL NUTRITION ESPEN

收录：Scopus(收录号：2-s2.0-85206690520);WOS:【ESCI(收录号:WOS:001340562100001)】；

基金：Funding Information National Natural Science Foundation of China, Grant Numbers: 81960614 and 8126044.

语种：英文

外文关键词：Salt sensitivity of blood pressure (SSBP); Hypertension; Dietary habits

摘要：Background: Salt sensitivity of blood pressure (SSBP) is an independent risk factor for cardiovascular diseases (CVDs) and links dietary salt with blood pressure. However, the study on the relationship between SSBP and dietary habits is rare. This study investigated the relationship between diet and SSBP in different blood pressure statues. Methods: 1459 subjects were assigned into four groups based on a case (hypertension)-control (normotension) study of SSBP and hypertension: 561 Salt-sensitive hypertension (SSH) and 235 non-salt-sensitive hypertension (NSSH) and 424 salt-sensitive normotension (SSN) and 239 non-salt-sensitive normotension (NSSN). Foods information of weekly or daily intakes were recalled. SSBP was tested with the modified salt stress test and was diagnosed with the Sullivan criteria. Results: Compared with the NSSH and SSN groups, SSH group have lower intake of fresh fruits (both P < 0.05). Furthermore, NSSN group have the lowest intake of red meat, and bacon (P < 0.05). SSH group have the lowest intake of fresh vegetables (P < 0.05). SSN group have the highest intake of eggs, dairy products, white meat (all P < 0.05). In hypertensive patients, staple food (OR = 0.37, 95%CI: 0.10-0.64) was associated with decreased risk of salt sensitivity. In normotensive subjects, white meat (OR = 0.28, 95%CI: 0.14-0.43) was associated with reduced risk of salt sensitivity, bacon (OR = 5.39, 95%CI: 2.11-8.67) and dairy products (OR = 4.22, 95%CI: 1.82-6.56) and red meat (OR = 2.95, 95%CI: 1.15-4.84) were associated with elevated risk of salt sensitivity. Conclusions: Dietary habits play an important role in SSBP and the role varies with blood pressure especially among population.