Mazidi Mohsen, Nematy Mohsen, Heidari-Bakavoli Ali Reza, Namadchian Zahra, Ghayour-Mobarhan Majid, Ferns Gordon A
Key State Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China; Institute of Genetics and Developmental Biology, International College, University of Chinese Academy of Science, Beijing, China.
Biochemistry of Nutrition Research Center, School of Medicine, Mashhad University of Medical Science, Mashhad, Iran.
Diabetes Metab Syndr. 2017 Nov;11 Suppl 1:S65-S71. doi: 10.1016/j.dsx.2016.12.005. Epub 2016 Dec 9.
Raised blood pressure is a leading cause of morbidity and mortality worldwide; improved nutritional approaches to population-wide prevention are required.We aimed to investigate the relationship between dietary intake and other cardiovascular risk factors with blood pressure in individuals without a history of a cardiovascular event in an Iranian cohort.
A cross-sectional study of 5670 healthy subjects [approximately 40% (n=2179) males and 60% (n=3491) females] was undertaken in a sample from northeastern Iran. Subjects were recruited from an urban population, using a stratified-cluster method and derived from the Mashhad Stroke Heart Atherosclerosis Disorder (MASHAD) study, Mashhad, Iran. The age of the subjects was between 35 and 64 years. None of the subjects had a past history of major disease.
The mean ages for the male and female subgroups were 50.1± 8.1years and 48.2 ±7.8 y respectively. Not unexpectedly, subjects without hypertension (HTN) were younger than those with established HTN. Individuals with HTN were significantly more adipose than those without (p<0.01). We found no significant differences in crude or total energy adjusted intake of nutrients between the three groups (p>0.05), except for crude and energy adjusted phosphorus intake (p<0.05) and crude intake of the cholesterol (p<0.05). There was a significant correlation between the dietary intake of total fatty acids, phosphorus and vitamin E with both systolic blood pressure (SBP) and diastolic blood pressure (DBP). PUFA (odds ratio [OR] [95% confidence interval (CI)], 1.56 [1.05-1.06]; P<0.01), sodium (OR [95% CI], 1.00 [(1.00-1.01)]; P<0.01) and phosphorus (OR [95% CI], 1.00 [(1.00-1.01)]; P<0.01)were significant independent predictors of HTN after adjustment for energy intake.
In our representative population from North-Eastern Iran, it appears that in adults without a history of cardiovascular disease, crude or energy adjusted intake of phosphorus and total fatty acid intake were significant determinants of BP, however we found no association between sodium and potassium intake with BP.
血压升高是全球发病和死亡的主要原因；需要改进营养方法以在人群层面进行预防。我们旨在调查伊朗队列中无心血管事件病史个体的饮食摄入及其他心血管危险因素与血压之间的关系。
对来自伊朗东北部的5670名健康受试者（约40%（n = 2179）为男性，60%（n = 3491）为女性）进行了一项横断面研究。受试者通过分层整群抽样方法从城市人口中招募，源自伊朗马什哈德的马什哈德中风心脏动脉粥样硬化疾病（MASHAD）研究。受试者年龄在35至64岁之间。所有受试者均无重大疾病史。
男性和女性亚组的平均年龄分别为50.1±8.1岁和48.2±7.8岁。不出所料，无高血压（HTN）的受试者比已确诊高血压的受试者年轻。患有高血压的个体比未患高血压的个体明显更肥胖（p<0.01）。我们发现三组之间在营养素的粗摄入量或总能量调整摄入量方面无显著差异（p>0.05），但磷的粗摄入量和能量调整摄入量（p<0.05）以及胆固醇的粗摄入量（p<0.05）除外。总脂肪酸、磷和维生素E的饮食摄入量与收缩压（SBP）和舒张压（DBP）均存在显著相关性。多不饱和脂肪酸（优势比[OR][95%置信区间（CI）]，1.56[1.05 - 1.06]；P<0.01）、钠（OR[95%CI]，1.00[(1.00 - 1.01)]；P<0.01）和磷（OR[95%CI]，1.00[(1.00 - 1.01)]；P<0.01）在调整能量摄入后是高血压的显著独立预测因素。
在我们来自伊朗东北部的代表性人群中，对于无心血管疾病病史的成年人，磷的粗摄入量或能量调整摄入量以及总脂肪酸摄入量似乎是血压的重要决定因素，然而我们发现钠和钾的摄入量与血压之间无关联。
