Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea.
Nutrients. 2020 Nov 10;12(11):3442. doi: 10.3390/nu12113442.
The purpose of this study was to examine the association of urinary sodium-to-creatinine ratio and potassium-to-creatinine ratio with blood pressure in a cross-sectional study comprising Korean adults who participated in the Healthy Twin Study. The participants consisted of 2653 men and women in the Healthy Twin Study aged ≥19 years. Participants' urinary excretion of sodium, potassium, and creatinine was measured from overnight half-day urine samples. Food intake was assessed using a validated food frequency questionnaire. We examined systolic and diastolic blood pressures according to sodium- or potassium-to-creatinine ratios using the generalized linear model. We determined food groups explaining high urinary sodium- or potassium-to-creatinine ratio using the reduced rank regression and calculated sodium- or potassium-contributing food score. We observed that systolic blood pressure was higher among men and women in the highest quintile of urinary sodium-to-creatinine ratio or sodium-to-potassium ratio than it was in the lowest quintile. Geometric means (95% CIs) of the lowest and the highest quintiles of systolic blood pressure (mmHg) were 113.4 (111.8-115.0) and 115.6 (114.1-117.2; for trend = 0.02), respectively, for sodium-to-creatinine ratio. The association between urinary sodium-to-creatinine and systolic blood pressure was more pronounced among individuals whose body mass index (BMI) was less than 25 kg/m ( for interaction = 0.03). We found that vegetables, kimchi and seaweed intake contributed to high sodium intake and a sodium-contributing food score were associated with increased blood pressure. In our study, we identified the food groups contributing to high sodium intake and found that high urinary sodium levels were associated with increasing blood pressure among Korean adults.
本研究旨在通过一项横断面研究，考察韩国成年人尿钠/肌酐比值和尿钾/肌酐比值与血压的关系。该研究的参与者为参加健康双胞胎研究的 2653 名年龄≥19 岁的男性和女性。通过隔夜半定量尿液样本测量参与者的尿钠、钾和肌酐排泄量。使用经过验证的食物频率问卷评估食物摄入量。我们使用广义线性模型根据钠/肌酐比值或钾/肌酐比值检查收缩压和舒张压。我们使用降秩回归确定解释高尿钠/肌酐比值或高尿钾/肌酐比值的食物组，并计算钠/钾贡献食物评分。我们发现，尿钠/肌酐比值或钠/钾比值最高五分位的男性和女性的收缩压均高于最低五分位。最低五分位和最高五分位的收缩压（mmHg）的几何均数（95%置信区间）分别为 113.4（111.8-115.0）和 115.6（114.1-117.2；趋势检验=0.02），尿钠/肌酐比值。在 BMI 小于 25 kg/m 的个体中，尿钠/肌酐与收缩压之间的关联更为明显（交互作用检验=0.03）。我们发现，蔬菜、泡菜和海藻的摄入量与高钠摄入量有关，且钠贡献食物评分与血压升高有关。在本研究中，我们确定了导致高钠摄入的食物组，并发现高尿钠水平与韩国成年人的血压升高有关。
