Bakre Shivani, Shea Benjamin, Langheier Jason, Hu Emily A
Foodsmart, San Francisco, CA, United States.
Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, United States.
JMIR Form Res. 2022 Mar 17;6(3):e35503. doi: 10.2196/35503.
While there is a strong association between adhering to a healthy dietary pattern and reductions in blood pressure, adherence remains low. New technologies aimed to help facilitate behavior change may have an effect on reducing blood pressure among individuals with hypertension.
This study aims to evaluate characteristics of participants with stage 2 hypertension who used Foodsmart and to assess changes in systolic blood pressure (SBP) and diastolic blood pressure (DBP).
We analyzed demographic, dietary, and clinical characteristics collected from 11,934 adults with at least two blood pressure readings who used the Foodsmart platform. Stage 2 hypertension was defined as SBP ≥140 mmHg or DBP ≥90 mmHg. We calculated mean changes in blood pressure among participants with stage 2 hypertension and stratified by length of follow-up and the covariates associated with achieving blood pressure levels below stage 2 hypertension. We compared changes in diet quality and weight between participants with stage 2 hypertension at baseline who achieved stage 1 hypertension or below and those who did not.
We found that 10.63% (1269/11,934) of participants had stage 2 hypertension at baseline. Among Foodsmart participants with stage 2 hypertension at baseline, SBP and DBP decreased, on average, by 5.7 and 4.0 mmHg, respectively; 33.02% (419/1269) of participants with stage 2 hypertension at baseline achieved blood pressure levels below stage 2 hypertension (SBP <140 mmHg and DBP <90 mmHg). Using a multivariable ordinal logistic regression model, changes in Nutriscore (P=.001) and weight (P=.04) were statistically significantly associated with changes in blood pressure categories for users with stage 2 hypertension at baseline. Using a multivariable logistic regression model, we found that baseline Nutriscore, change in Nutriscore, and change in weight were associated with greater likelihood of users with stage 2 hypertension at baseline achieving a lower blood pressure category.
This study evaluated changes in SBP and DBP among users (with hypertension) of the Foodsmart platform and found that those with stage 2 hypertension, on average, improved their blood pressure levels over time.
虽然坚持健康饮食模式与血压降低之间存在密切关联，但依从性仍然很低。旨在帮助促进行为改变的新技术可能对降低高血压患者的血压有效果。
本研究旨在评估使用Foodsmart的2期高血压参与者的特征，并评估收缩压（SBP）和舒张压（DBP）的变化。
我们分析了从11934名至少有两次血压读数且使用Foodsmart平台的成年人中收集的人口统计学、饮食和临床特征。2期高血压定义为SBP≥140 mmHg或DBP≥90 mmHg。我们计算了2期高血压参与者的平均血压变化，并按随访时间长度以及与达到低于2期高血压血压水平相关的协变量进行分层。我们比较了基线时达到1期高血压或更低水平的2期高血压参与者与未达到该水平的参与者在饮食质量和体重方面的变化。
我们发现10.63%（1269/11934）的参与者在基线时患有2期高血压。在基线时患有2期高血压的Foodsmart参与者中，SBP和DBP平均分别下降了5.7 mmHg和4.0 mmHg；基线时患有2期高血压的参与者中有33.02%（419/1269）的血压水平降至2期高血压以下（SBP<140 mmHg且DBP<90 mmHg）。使用多变量有序逻辑回归模型，营养评分变化（P = 0.001）和体重变化（P = 0.04）与基线时患有2期高血压的使用者的血压类别变化在统计学上显著相关。使用多变量逻辑回归模型，我们发现基线营养评分、营养评分变化和体重变化与基线时患有2期高血压的使用者达到更低血压类别的可能性更大有关。
本研究评估了Foodsmart平台使用者（患有高血压）的SBP和DBP变化，发现患有2期高血压的使用者平均随着时间推移血压水平有所改善。
