Lee You-Sin, Rhee Moo-Yong, Lee Sim-Yeol
Department of Home Economics Education, Dongguk University, Seoul 04620, Korea.
Cardiovascular Center, Dongguk University Ilsan Hospital, Goyang 10326, Korea.
Nutr Res Pract. 2020 Oct;14(5):540-552. doi: 10.4162/nrp.2020.14.5.540. Epub 2020 May 6.
BACKGROUND/OBJECTIVES: Hypertension is the major risk factor for cardiovascular disease, a leading cause of deaths in Korea. The objective of this study was to evaluate the effect of a nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults.
SUBJECTS/METHODS: Subjects who participated in this study were 88 adults (28 males and 60 females) who were pre-hypertension or untreated hypertensive patients aged ≥ 30 yrs in Gyeonggi Province, Korea. These subjects were divided into 2 groups: a low-sodium education (LS) group and a low-sodium high-potassium education (LSHP) group. Nutrition education of 3 sessions for 12 weeks was conducted. Blood pressure, blood and urine components, nutrient intake, and dietary behavior were compared between the two education groups.
Blood pressure was decreased in both groups after the nutrition education ( < 0.05). In the LSHP group, levels of blood glucose ( < 0.05), total cholesterol ( < 0.01), and low-density lipoprotein-cholesterol ( < 0.05) were decreased after the program completion. Sodium intake was decreased in both groups after the nutrition education ( < 0.05). However, Na/K ratio was only decreased in the LS group ( < 0.05). Intake frequency of fish & shellfish was only significantly reduced in the LS group ( < 0.05), while intake frequencies of cooked rice, noodles & dumplings, breads & snacks, stew, kimchi, and fish & shellfish were reduced in the LSHP group ( < 0.05). Total score of dietary behavior appeared to be effectively decreased in both groups after the education program ( < 0.001).
This education for reducing sodium intake was effective in reducing blood pressure and sodium intake. The education for enhancing potassium intake resulted in positive changes in blood glucose and serum cholesterol levels.
背景/目的：高血压是心血管疾病的主要危险因素，而心血管疾病是韩国主要的死亡原因之一。本研究的目的是评估营养教育对降低高血压成年人钠摄入量和增加钾摄入量的效果。
受试者/方法：参与本研究的受试者为88名成年人（28名男性和60名女性），他们是韩国京畿道年龄≥30岁的高血压前期患者或未经治疗的高血压患者。这些受试者被分为两组：低钠教育（LS）组和低钠高钾教育（LSHP）组。进行了为期12周、共3次的营养教育。比较了两个教育组之间的血压、血液和尿液成分、营养素摄入量及饮食行为。
营养教育后两组血压均下降（P<0.05）。在LSHP组，项目完成后血糖水平（P<0.05）、总胆固醇（P<0.01）和低密度脂蛋白胆固醇（P<0.05）均下降。营养教育后两组钠摄入量均下降（P<0.05）。然而，仅LS组的钠钾比下降（P<0.05）。仅LS组鱼类和贝类的摄入频率显著降低（P<0.05），而LSHP组米饭、面条和饺子、面包和零食、炖菜、泡菜以及鱼类和贝类的摄入频率均降低（P<0.05）。教育项目后两组饮食行为总分似乎均有效下降（P<0.001）。
这种减少钠摄入量的教育在降低血压和钠摄入量方面是有效的。增加钾摄入量的教育导致血糖和血清胆固醇水平出现积极变化。
