Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran.
Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Nutr J. 2021 Jun 26;20(1):57. doi: 10.1186/s12937-021-00717-1.
Hypertension is a common chronic disease with various complications and is a main contributing factor to cardiovascular disease (CVD). This study aimed to assess the association of diet quality, assessed by dietary diversity score (DDS), Mediterranean dietary score (MDS), diet quality index-international (DQI-I), and healthy eating index-2015 (HEI-2015) with the risk of hypertension.
This study recruited a total of 10,111 individuals (45.14% male) with mean age of 48.63 ± 9.57 years from the Fasa Cohort Study, Iran. Indices of diet quality, including MDS, HEI-2015, DQI-I, and DDS were computed by a 125-item Food Frequency Questionnaire. Participants were diagnosed as hypertensive if they had a diastolic blood pressure (DBP) ≥90 mmHg, systolic blood pressure (SBP) ≥140 mmHg,, or used antihypertensive drugs.
Hypertension was prevalent in 28.3% of the population (21.59% in males and 33.74% in females). In the whole population, after adjustment for potential covariates, including daily energy intake, age, gender, physical activity, smoking, family history of hypertension, body mass index, and the level of education, higher adherence to the MDS (OR: 0.86, 95%CI = 0.75-0.99) and HEI-2015 (OR: 0.79, 95%CI = 0.68-0.90) was significantly associated with decreased risk of hypertension. The protective effect of HEI-2015 against hypertension remained significant for both males (OR: 0.80, 95%CI = 0.64-0.99) and females (OR: 0.78, 95%CI = 0.66-0.94), while, for MDS, this relationship disappeared in the subgroup analysis by gender. DQI-I and DDS were not related to the odds of hypertension.
Adhering to MDS and HEI-2015 diets could contribute to the prevention of hypertension.
高血压是一种常见的慢性病，会引起多种并发症，也是心血管疾病（CVD）的主要致病因素。本研究旨在评估通过饮食多样性评分（DDS）、地中海饮食评分（MDS）、饮食质量指数-国际（DQI-I）和健康饮食指数-2015（HEI-2015）评估的饮食质量与高血压风险之间的关联。
本研究共纳入了来自伊朗法萨队列研究的 10111 名参与者（45.14%为男性），平均年龄为 48.63±9.57 岁。通过 125 项食物频率问卷计算饮食质量指数，包括 MDS、HEI-2015、DQI-I 和 DDS。如果参与者的舒张压（DBP）≥90mmHg、收缩压（SBP）≥140mmHg、或正在使用降压药物，则将其诊断为高血压。
该人群中高血压的患病率为 28.3%（男性为 21.59%，女性为 33.74%）。在整个人群中，在调整了潜在的混杂因素（包括每日能量摄入、年龄、性别、体力活动、吸烟、高血压家族史、体重指数和教育水平）后，更高的 MDS （OR：0.86，95%CI=0.75-0.99）和 HEI-2015（OR：0.79，95%CI=0.68-0.90）依从性与降低高血压风险显著相关。HEI-2015 对男性（OR：0.80，95%CI=0.64-0.99）和女性（OR：0.78，95%CI=0.66-0.94）的高血压保护作用仍然显著，而 MDS 则在性别亚组分析中消失。DQI-I 和 DDS 与高血压的发生无关。
遵循 MDS 和 HEI-2015 饮食有助于预防高血压。
