Zhou Chun, Wu Qimeng, Ye Ziliang, Liu Mengyi, Zhang Zhuxian, Zhang Yuanyuan, Li Huan, He Panpan, Li Qinqin, Liu Chengzhang, Qin Xianhui
National Clinical Research Center for Kidney Disease, State Key Laboratory for Organ Failure Research, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Division of Nephrology, Nanfang Hospital, Southern Medical University, China (C.Z., Q.W., Z.Y., M.L., Z.Z., Y.Z., H.L., P.H., Q.L., C.L., X.Q.).
Department of Epidemiology and Biostatistics, School of Public Health (Q.L., C.L., X.Q.), Anhui Medical University, Hefei, China.
Hypertension. 2022 May;79(5):1017-1027. doi: 10.1161/HYPERTENSIONAHA.121.18222. Epub 2022 Mar 10.
The relationships of the variety and quantity of different sources of dietary proteins with hypertension remain uncertain. We aimed to investigate associations between the variety and quantity of proteins intake from 8 major food sources and new-onset hypertension among 12 177 participants from the China Health and Nutrition Survey. Dietary intake was measured by 3 consecutive 24-hour dietary recalls combined with a household food inventory. The variety score of protein sources was defined as the number of protein sources consumed at the appropriate level, accounting for types and quantity of proteins. New-onset hypertension was defined as systolic blood pressure ≥140 mm Hg and diastolic blood pressure ≥90 mm Hg, or physician-diagnosed hypertension or receiving antihypertensive treatment, during the follow-up. During a median follow-up of 6.1 years, there were U-shaped associations of percentages energy from total, unprocessed or processed red meat-derived, whole grain-derived, and poultry-derived proteins with new-onset hypertension; an reverse J-shaped association of fish-derived protein with new-onset hypertension; L-shaped associations of eggs-derived and legumes-derived proteins with new-onset hypertension; and an reverse L-shaped association of refined grain-derived protein with new-onset hypertension (all values for nonlinearity <0.001). That is, for each protein, there is a window of consumption (appropriate level) where the risk of hypertension is lower. Moreover, a significantly lower risk of new-onset hypertension was found in those with higher variety score of protein sources (per score increment, hazard ratio, 0.74 [95% CI, 0.72-0.76]). In summary, there was an inverse association between the variety of proteins with appropriate quantity from different food sources and new-onset hypertension.
不同膳食蛋白质来源的种类和数量与高血压之间的关系仍不明确。我们旨在调查来自中国健康与营养调查的12177名参与者中，8种主要食物来源的蛋白质摄入量的种类和数量与新发高血压之间的关联。通过连续3次24小时膳食回顾结合家庭食物清单来测量膳食摄入量。蛋白质来源的种类得分定义为以适当水平摄入的蛋白质来源数量，同时考虑蛋白质的类型和数量。新发高血压定义为在随访期间收缩压≥140 mmHg且舒张压≥90 mmHg，或经医生诊断为高血压或正在接受抗高血压治疗。在中位随访6.1年期间，总蛋白质、未加工或加工红肉来源的蛋白质、全谷物来源的蛋白质以及家禽来源的蛋白质所提供能量的百分比与新发高血压呈U形关联；鱼类来源的蛋白质与新发高血压呈倒J形关联；蛋类来源的蛋白质和豆类来源的蛋白质与新发高血压呈L形关联；精制谷物来源的蛋白质与新发高血压呈倒L形关联（所有非线性P值均<0.001）。也就是说，对于每种蛋白质，都存在一个消费窗口（适当水平），在此窗口内高血压风险较低。此外，蛋白质来源种类得分较高的人群中，新发高血压风险显著降低（每增加一个得分，风险比为0.74 [95%CI，0.72 - 0.76]）。总之，来自不同食物来源的适量蛋白质种类与新发高血压之间存在负相关。
