Relationship between dietary pattern and risk of suffering from hypertensionin physical examinees aged 35 years and above in Haidian District of Beijing
TONG Gui-xia1, GAO Xin2, XU Ru-yi1, QIN Yang2, HUANG Lu2, WANG Xiu-mei3, SONG Wen-juan1
1. The Second Medical Center of Chinese PLA General Hospital, Beijing 100039, China; 2. The Sixth Medical Center of Chinese PLA General Hospital, Beijing 100048, China; 3. Yuyuantan Community Health Service Center of Haidian District, Beijing 100036, China
Abstract:Objective To investigate the characteristics of dietary patterns in physical examinees aged 35 years and above in Haidian District of Beijing, and to explore the association between different dietary patterns and risk of suffering from hypertension so as to provide references for developing scientific and reasonable dietary patterns for hypertension patients. Methods From June to November 2021, 612 permanent residents aged 35-80 years in Haidian District of Beijing, who underwent physical examination in the Sixth Medical Center of Chinese PLA General Hospital, were investigated by a food intake frequency questionnaire. Dietary patterns were extracted with factor analysis, and each dietary pattern was divided from low to high into T1 (low quantile), T2 (middle quantile) and T3 (high quantile) based on the factor score. Logistic regression model was used to analyze the association between score levels of different dietary patterns and risk of suffering from hypertension. Results The prevalence rate of hypertension in the participants was 30.56% (187/612). Four patterns, including traditional dietary patterns, animal meat, fish and shrimp patterns, fruit, vegetable and milk patterns, and processed or preserved food patterns, were identified with factor analysis in the 612 physical examinees aged 35 years and above in Haidian District of Beijing. The Results of logistic regression analysis displayed that participants with T2 and T3 scores in animal meat, fish and shrimp patterns had higher risks of hypertension compared with those with T1, and the odds ratio (OR) was 1.751 (95%CI:1.050-2.920) and 1.923 (95%CI:1.128-3.278), respectively. Participants with T2 and T3 scores in processed or preserved food patterns had higher risks of hypertension compared with those with T1, and the OR was 2.081 (95%CI:1.248-3.471) and 1.956 (95%CI:1.148-3.334), respectively. Participants with T2 and T3 scores in fruit, vegetable and milk patterns had lower risks of hypertension compared with those with T1, and the OR was 0.542 (95%CI:0.337-0.873), and 0.139 (95%CI:0.077-0.250), respectively. Conclusion Different dietary patterns are related to risk of suffering from hypertension. Animal meat, fish and shrimp patterns and processed or preserved food patterns are risk factors for hypertension, while fruit, vegetable and milk patterns are protective factors for hypertension.
仝桂霞, 高鑫, 许如意, 秦扬, 黄璐, 王秀梅, 宋文娟. 北京市海淀区35岁及以上体检人群膳食模式与高血压患病风险的关联性分析[J]. 实用预防医学, 2022, 29(8): 906-910.
TONG Gui-xia, GAO Xin, XU Ru-yi, QIN Yang, HUANG Lu, WANG Xiu-mei, SONG Wen-juan. Relationship between dietary pattern and risk of suffering from hypertensionin physical examinees aged 35 years and above in Haidian District of Beijing. , 2022, 29(8): 906-910.
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