Sherkati Alireza, Saffar Soflaei Sara, Darroudi Susan, Moodi Ghalibaf AmirAli, Esmaeili Sina, Abdollahian Niloufar, Arabpour Sahar, Omouri-Kharashtomi Mahyaar, Mirzaei Mohammad, Ensan Behzad, Allahyari Maryam, Latifi MohammadReza, Esmaily Habibollah, Ferns Gordon A, Ebrahimi Mahmoud, Ghayour-Mobarhan Majid
International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.
Student Research Committee, Faculty of Medicine, Birjand University of Medical Sciences, Birjand, Iran.
J Health Popul Nutr. 2025 Jun 4;44(1):184. doi: 10.1186/s41043-025-00919-x.
Hypertension is a major health problem and a risk factor for multiple diseases. In this study, we aimed to compare serum levels and the dietary intake of sodium and potassium in patients with hypertension and healthy participants of the MASHAD cohort study.
All participants of the MASHAD cohort study entered the study. Systolic blood pressure (SBP) ≥ 140 mmHg or diastolic blood pressure (DBP) ≥ 90 mmHg or a history of hypertension were defined as hypertension. Demographic variables were collected by health care professionals. Sodium and potassium dietary intake were measured using a food frequency questionnaire. Serum levels of sodium and potassium were measured using routine methods by electrolyte analyzer. Data were analyzed using SPSS version 18. Binary logistic regression model was used control for confounding factors. The significance level was set at p < 0.05.
Of the total 9,704 participants of the Mashhad study, 6,641 participants had normal blood pressure and 3063 were hypertensive individuals. No significant difference in serum levels of sodium and potassium was observed between the two groups (p = 0.700, p = 0.360 respectively). After adjusting for confounding factors, the association remained the same. Sodium and potassium dietary intake was significantly higher in the hypertensive group and after adjusting for baseline characteristics, an increase in dietary sodium intake is associated with a higher likelihood of hypertension by 0.8% (CI, 1.000-1.015).
Serum sodium and potassium levels were not associated with hypertension among MASHAD participants. Increased dietary intake of sodium was associated with hypertension even after adjusting for confounding factors.
高血压是一个主要的健康问题，也是多种疾病的危险因素。在本研究中，我们旨在比较马什哈德队列研究中高血压患者与健康参与者的血清钠和钾水平以及钠和钾的饮食摄入量。
马什哈德队列研究的所有参与者均纳入本研究。收缩压（SBP）≥140 mmHg或舒张压（DBP）≥90 mmHg或有高血压病史被定义为高血压。人口统计学变量由医护人员收集。使用食物频率问卷测量钠和钾的饮食摄入量。通过电解质分析仪使用常规方法测量血清钠和钾水平。使用SPSS 18版软件进行数据分析。采用二元逻辑回归模型控制混杂因素。显著性水平设定为p<0.05。
在马什哈德研究的9704名参与者中，6641名参与者血压正常，3063名是高血压患者。两组之间血清钠和钾水平未观察到显著差异（分别为p = 0.700，p = 0.360）。在调整混杂因素后，这种关联仍然相同。高血压组的钠和钾饮食摄入量显著更高，在调整基线特征后，饮食钠摄入量增加与高血压发生可能性增加0.8%相关（CI，1.000 - 1.015）。
在马什哈德参与者中，血清钠和钾水平与高血压无关。即使在调整混杂因素后，饮食中钠摄入量增加仍与高血压相关。
