Sayon-Orea Carmen, Bes-Rastrollo Maira, Gea Alfredo, Zazpe Itziar, Basterra-Gortari Francisco J, Martinez-Gonzalez Miguel A
Department of Preventive Medicine and Public Health,University of Navarra,Pamplona,Spain.
Br J Nutr. 2014 Sep 28;112(6):984-91. doi: 10.1017/S0007114514001755.
Reported associations between the consumption of fried foods and the incidence of obesity or weight gain make it likely that fried food consumption might also be associated with the development of hypertension. However, evidence from long-term prospective studies is scarce. Therefore, the aim of the present study was to longitudinally evaluate this association in a prospective cohort. The SUN (Seguimiento Universidad de Navarra) project is a Mediterranean cohort study of university graduates conducted in Spain, which started in December 1999 and is still ongoing. In the present study, we included 13,679 participants (5059 men and 8620 women), free of hypertension at baseline with a mean age of 36·5 (SD 10·8) years. Total fried food consumption was estimated at baseline. The outcome was the incidence of a medical diagnosis of self-reported hypertension during the follow-up period. To assess the association between the consumption of fried foods and the subsequent risk of developing incident hypertension during the follow-up period, Cox regression models were used. During a median follow-up period of 6·3 years, 1232 incident cases of hypertension were identified. After adjusting for potential confounders, the adjusted hazard ratios for developing hypertension were 1·18 (95% CI 1·03, 1·36) and 1·21 (95% CI 1·04, 1·41) for those consuming fried foods 2-4 and >4 times/week, respectively, compared with those consuming fried foods < 2 times/week (P for trend = 0·009). In conclusion, frequent consumption of fried foods at baseline was found to be associated with a higher risk of hypertension during the follow-up period in a Mediterranean cohort of university graduates.
据报道，油炸食品的摄入量与肥胖或体重增加的发生率之间存在关联，这使得油炸食品的摄入量也可能与高血压的发生有关。然而，长期前瞻性研究的证据很少。因此，本研究的目的是在前瞻性队列中纵向评估这种关联。SUN（纳瓦拉大学跟踪研究）项目是一项在西班牙进行的针对大学毕业生的地中海队列研究，始于1999年12月，目前仍在进行中。在本研究中，我们纳入了13679名参与者（5059名男性和8620名女性），他们在基线时没有高血压，平均年龄为36.5（标准差10.8）岁。在基线时估计了油炸食品的总摄入量。结果是随访期间自我报告的高血压的医学诊断发生率。为了评估油炸食品的摄入量与随访期间发生高血压的后续风险之间的关联，使用了Cox回归模型。在中位随访期6.3年期间，确定了1232例高血压发病病例。在调整潜在混杂因素后，与每周食用油炸食品少于2次的人相比，每周食用油炸食品2 - 4次和超过4次的人发生高血压的调整后风险比分别为1.18（95%可信区间1.03, 1.36）和1.21（95%可信区间1.04, 1.41）（趋势P值 = 0.009）。总之，在一个地中海大学毕业生队列中，发现基线时频繁食用油炸食品与随访期间患高血压的风险较高有关。
