Blood Pressure Control in Individuals With Hypertension Who Used a Digital, Personalized Nutrition Platform: Longitudinal Study.

Autor:	Bakre S; Foodsmart, San Francisco, CA, United States.; Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, United States., Shea B; Foodsmart, San Francisco, CA, United States.; Department of Biostatistics, Harvard T H Chan School of Public Health, Boston, MA, United States., Langheier J; Foodsmart, San Francisco, CA, United States., Hu EA; Foodsmart, San Francisco, CA, United States.
Jazyk:	angličtina
Zdroj:	JMIR formative research [JMIR Form Res] 2022 Mar 17; Vol. 6 (3), pp. e35503. Date of Electronic Publication: 2022 Mar 17.
DOI:	10.2196/35503
Abstrakt:	Background: While there is a strong association between adhering to a healthy dietary pattern and reductions in blood pressure, adherence remains low. New technologies aimed to help facilitate behavior change may have an effect on reducing blood pressure among individuals with hypertension. Objective: This study aims to evaluate characteristics of participants with stage 2 hypertension who used Foodsmart and to assess changes in systolic blood pressure (SBP) and diastolic blood pressure (DBP). Methods: We analyzed demographic, dietary, and clinical characteristics collected from 11,934 adults with at least two blood pressure readings who used the Foodsmart platform. Stage 2 hypertension was defined as SBP ≥140 mmHg or DBP ≥90 mmHg. We calculated mean changes in blood pressure among participants with stage 2 hypertension and stratified by length of follow-up and the covariates associated with achieving blood pressure levels below stage 2 hypertension. We compared changes in diet quality and weight between participants with stage 2 hypertension at baseline who achieved stage 1 hypertension or below and those who did not. Results: We found that 10.63% (1269/11,934) of participants had stage 2 hypertension at baseline. Among Foodsmart participants with stage 2 hypertension at baseline, SBP and DBP decreased, on average, by 5.7 and 4.0 mmHg, respectively; 33.02% (419/1269) of participants with stage 2 hypertension at baseline achieved blood pressure levels below stage 2 hypertension (SBP <140 mmHg and DBP <90 mmHg). Using a multivariable ordinal logistic regression model, changes in Nutriscore (P=.001) and weight (P=.04) were statistically significantly associated with changes in blood pressure categories for users with stage 2 hypertension at baseline. Using a multivariable logistic regression model, we found that baseline Nutriscore, change in Nutriscore, and change in weight were associated with greater likelihood of users with stage 2 hypertension at baseline achieving a lower blood pressure category. Conclusions: This study evaluated changes in SBP and DBP among users (with hypertension) of the Foodsmart platform and found that those with stage 2 hypertension, on average, improved their blood pressure levels over time. (©Shivani Bakre, Benjamin Shea, Jason Langheier, Emily A Hu. Originally published in JMIR Formative Research (https://formative.jmir.org), 17.03.2022.)
Databáze:	MEDLINE
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