| Autor: |
Mohammadifard, Noushin, Khaledifar, Arsalan, Khosravi, Alireza, Nouri, Fatemeh, Pourmoghadas, Ali, Feizi, Awat, Esmaillzadeh, Ahmad, Sarrafzadegan, Nizal |
| Předmět: |
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| Zdroj: |
Nutrition & Dietetics; Jul2017, Vol. 74 Issue 3, p275-282, 8p, 5 Charts |
| Abstrakt: |
Aim The association of sodium (Na) and potassium (K) intake with blood pressure ( BP) is an ongoing debate, especially in central Iran. We aimed to examine the mean Na and K intake, major sources of Na and the relationship between BP and dietary and urinary Na and K. Methods This cross-sectional study was performed in central Iran in 2013-2014. A total of 796 non-hypertensive adults aged >18 years were randomly recruited. The semi-quantitative food frequency questionnaire was used to assess dietary Na and K intake. Moreover, 24-hour urine samples were collected to measure 24-hour urinary Na ( UNa) and K ( UK) as biomarkers. BP was measured twice on each arm using a standard protocol. Results The mean Na and K intake were 4309.6 ± 1344.4 and 2732.7 ± 1050.5 mg/day, respectively. Table and cooking salt were the main sources of Na. Odds ratio ( OR) (95% confidence interval ( CI)) of the crude model in the highest quartile of UNa indicated a significant association with the higher risk of prehypertension ( OR (95% CI): 2.09 (1.09-4.05); P for trend = 0.007). After adjustment for potential confounders, prehypertension was significantly associated with increasing dietary Na/K ratio ( OR (95% CI): 1.28 (1.01-1.57); P for trend = 0.046) and UNa/ UK ratio ( OR (95% CI): 2.15(1.08-4.55); P for trend = 0.029). Conclusions Increasing dietary and urinary Na/K ratios and UNa were associated with elevated BP and prehypertension occurrence. These findings support the necessity of developing a salt reduction programme in our country. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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