Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City–A Sub-Analysis of the Tlalpan 2020 Study
| Autor: | Eloisa Colin-Ramirez, Jesús Vargas-Barrón, Oscar Infante-Vázquez, Xochitl Ponce-Martínez, Maite Vallejo-Allende, Susana Rivera-Mancía, Raúl Cartas-Rosado, Paulina Sánchez-Puerto |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Adult Male lcsh:TX341-641 030204 cardiovascular system & hematology elevated blood pressure Diet Surveys Elevated blood Article bread consumption 03 medical and health sciences 0302 clinical medicine Dietary Sodium food Risk Factors Mexico city Environmental health Odds Ratio Medicine Humans Mexico Consumption (economics) 030109 nutrition & dietetics Nutrition and Dietetics business.industry digestive oral and skin physiology food and beverages Sodium Dietary Odds ratio Breakfast cereal Bread Feeding Behavior Middle Aged food.food Sodium intake Blood pressure Cross-Sectional Studies Hypertension Mexican population Female business lcsh:Nutrition. Foods and food supply Food Science sodium intake |
| Zdroj: | Nutrients Volume 10 Issue 12 Nutrients, Vol 10, Iss 12, p 1969 (2018) |
| ISSN: | 2072-6643 |
| Popis: | Excessive dietary sodium is associated with elevated blood pressure (EBP). Bread products are identified as one of the main sources of daily sodium intake. The objective of this cross-sectional study was to evaluate the association between bread and others cereal products consumption with EBP. Frequency intake of a standard serving of bread and other cereal products was recorded and categorized as: &le 3 times/month or never (reference category group) and &ge once/week. EBP was defined as systolic blood pressure (SBP) &ge 120 mmHg and/or diastolic blood pressure (DBP) &ge 80 mmHg. Raw and adjusted odds ratios (OR) for the association between consumption of the studied food products and blood pressure status were estimated. Overall, 2011 participants aged 37.3 ± 9.1 years old were included. In the models adjusted for relevant covariates, consumption of one piece of bolillo or telera (OR = 1.39 95% CI = 1.01&ndash 1.89) &ge once/week was associated with an increased risk of EBP, compared to the reference category. Also, participants consuming one bowl of high-fiber breakfast cereal once/week were less likely to have EBP (OR = 0.73 95% CI = 0.53&ndash 0.98). Initiatives to reduce sodium levels in bread products such as bolillo and telera are needed in Mexico to help manage the cardiovascular risk at the population level. |
| Databáze: | OpenAIRE |
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