Kang Yunjin, Kim Jihye
Department of Medical Nutrition,Graduate School of East-West Medical Science,Kyung Hee University,Yongin 446-701,Korea.
Br J Nutr. 2016 Jan 14;115(1):87-94. doi: 10.1017/S000711451500402X. Epub 2015 Oct 9.
The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.
本研究探讨了韩国成年人油炸食品消费与代谢风险因素及高血压之间的关系。该研究基于2010年至2011年的第五次韩国全国健康与营养检查调查。共对9221名年龄≥19岁的韩国成年人进行了研究。使用经过验证的食物频率问卷评估油炸食品的消费量。测量了代谢风险因素，如腰围、空腹血糖（FPG）、甘油三酯（TAG）、高密度脂蛋白胆固醇以及收缩压和舒张压（SBP和DBP）。高血压定义为收缩压≥140 mmHg、舒张压≥90 mmHg或目前正在使用抗高血压药物。与很少食用油炸食品的人相比，每周食用油炸食品超过两次的男性（比值比1.62；95%置信区间1.11, 2.37；P趋势=0.0447）和女性（比值比2.20；95%置信区间1.21, 4.00；P趋势=0.0403）血压升高的校正比值比显著增加。然而，油炸食品消费与其他代谢风险因素（腹部肥胖、高FPG、高甘油三酯血症、低高密度脂蛋白胆固醇和代谢综合征）无关。与很少食用油炸食品的女性相比，每周食用油炸食品超过两次的女性高血压校正比值比增加了2.4倍（比值比2.37；95%置信区间1.19, 4.72；P趋势=0.0272）。在男性中，未发现油炸食品消费与高血压之间存在显著关联。本研究表明，经常食用油炸食品与韩国女性的高血压有关。需要进一步研究来调查不同类型油炸食品对高血压的影响。
