Imamura Momoko, Sasaki Hiroyuki, Shinto Takae, Tahara Yu, Makino Saneyuki, Kuwahara Mai, Tada Ayako, Abe Nanako, Michie Mikiko, Shibata Shigenobu
Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, Tokyo, Japan.
Asken Inc., Tokyo, Japan.
Front Nutr. 2022 Mar 4;9:853118. doi: 10.3389/fnut.2022.853118. eCollection 2022.
Cardiovascular diseases (CVDs) are one of the leading causes of death worldwide, and one of the most significant risk factors for CVDs is high blood pressure. Blood pressure is associated with various nutrients, such as sodium, potassium, and cholesterol. However, research focusing on the timing of intake of these nutrients and blood pressure has not been conducted. In this study, we used dietary data and a questionnaire asking about the sleep, physical activity, and blood pressure, collected from the food-log app "Asken" (total = 2,402), to investigate the relationship between the dietary data of nutrient intake in the breakfast, lunch, and dinner and blood pressure. Daily total intake of various nutrients such as sodium, sodium-to-potassium ratio, total energy, lipid, carbohydrate, and saturated fat showed a significant association with blood pressure depending on the meal timing. From multiple regression analysis, eliminating the confounding factors, lunch sodium-to-potassium ratio, dinner energy, lipid, cholesterol, saturated fat, and alcohol intake were positively associated with blood pressure, whereas breakfast protein and lunch fiber intake showed a negative association with blood pressure. Our results suggest that nutrient intake timing is also an important factor in the prevention of high blood pressure. Our study provides possibilities to prevent hypertension by changing the timing of nutrient intake, especially sodium, together with potassium and lipids. However, because our research was limited to food-log app users, broader research regarding the general population needs to be conducted.
心血管疾病（CVDs）是全球主要死因之一，而高血压是心血管疾病最重要的危险因素之一。血压与多种营养素有关，如钠、钾和胆固醇。然而，尚未开展关于这些营养素摄入时间与血压关系的研究。在本研究中，我们使用了从食物记录应用程序“Asken”收集的饮食数据以及一份关于睡眠、身体活动和血压的问卷（共2402人），以调查早餐、午餐和晚餐中营养素摄入的饮食数据与血压之间的关系。各种营养素的每日总摄入量，如钠、钠钾比、总能量、脂质、碳水化合物和饱和脂肪，根据用餐时间不同，与血压呈现出显著关联。通过多元回归分析，排除混杂因素后，午餐钠钾比、晚餐能量、脂质、胆固醇、饱和脂肪和酒精摄入量与血压呈正相关，而早餐蛋白质和午餐纤维摄入量与血压呈负相关。我们的研究结果表明，营养素摄入时间也是预防高血压的一个重要因素。我们的研究为通过改变营养素摄入时间，特别是钠与钾和脂质的摄入时间来预防高血压提供了可能性。然而，由于我们的研究仅限于食物记录应用程序的用户，因此需要针对普通人群开展更广泛的研究。
