Dietary variety is a protective factor for elevated systolic blood pressure

• Autor(a) principal: de Oliveira, Erick Prado [UNESP]
• Data de Publicação: 2012
• Outros Autores: de Camargo, Karina Fernandes [UNESP], Castanho, Gabriela Kaiser Fullin [UNESP], Nicola, Marina [UNESP], Portero-McLellan, Kátia Cristina [UNESP], Burini, Roberto Carlos [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/S0066-782X2012005000024; http://hdl.handle.net/11449/226903
• topic: Blood pressure; Diet; Food quality; Hypertension; Sodium-restricted

Background: Diet directly influences systemic arterial hypertension (SAH), which is one of the main risk factors for cardiovascular disease. Objective: To associate hypertension with dietary factors in adults clinically selected for a change-of-lifestyle program. Methods: Cross-sectional study comprising 335 individuals, aged between 44 and 65 years, clinically selected for a change-of-lifestyle program. We evaluated anthropometric data (BMI, %body fat and waist circumference), biochemical components (plasma glucose, triglycerides, total cholesterol, HDL-C and LDL-c) and diet, through the 24- hour recall method. The quality of the diet was assessed by the Healthy Eating Index. Blood pressure was measured according to the V Brazilian Guidelines on Hypertension and classified according to NCEP-ATPIII. Logistic regression was performed to determine the likelihood of changes in SBP and DBP according to dietary intake. The level of significance was set at p <0.05. Results: There was a positive correlation between diastolic blood pressure and sugar and cholesterol intake, and a negative one with intake of fiber, portions of oil and fats and diet quality. Dietary variety with ≥ 8 food items showed a protective effect for alterations in systolic blood pressure, OR = 0.361 (0.148 to 0.878). Conclusion: A greater dietary variety had a protective effect on the systolic blood pressure.