Hong Ji Song1, Seon-Joo Park2, Dae Ja Jang3, Dae Young Kwon4, Hae-Jeung Lee5. 1. Department of Family Medicine, Hallym University Sacred Heart Hospital, Anyang-si, Korea. 2. Department of Food and Nutrition, Gachon University, Seongnam-si, Korea. 3. Research Group of Food Value Creation, Korea Food Research Institute, Seongnam-si, Korea. 4. Division of Nutrition and Metabolism Research, Korea Food Research Institute, Seongnam-si, Korea. 5. Department of Food and Nutrition, Gachon University, Seongnam-si, Korea. Email: skysea1010@gmail.com; skysea@gachon.ac.kr.
Abstract
BACKGROUND AND OBJECTIVES: The aim of this study was to investigate the causal relationship between high consumption of salt-fermented vegetables and hypertension risk in adults. METHODS AND STUDY DESIGN: Data came from the Korean Genome and Epidemiology Study, an ongoing community-based cohort study that began in 2001. In the final analysis, a total of 5,932 participants (men=2,822, women=3,110) was included. Daily energy, nutrient, and major salt-fermented vegetables for Korean (kimchi) intakes were assessed using a semi-quantitative food frequency questionnaire. Relative risks and 95% CIs associated with kimchi intake by gender and body mass index (BMI) were estimated using the multivariate Cox proportional hazards regression model. RESULTS: Out of the 5,932 participants, 1,798 (905 men, 893 women) developed hypertension during the 12-year follow-up period. A significant difference in baseline BMI was shown between the non-hypertension and hypertension groups. There was no significant difference with regard to the risk of developing hypertension across quintiles for total kimchi intake and quartile or quartiles for specific kimchi intake in multivariate models by gender and baseline BMI. The trend for increased risk of hypertension according to increasing quartile of watery kimchi intake was significant for obese men in the multivariate model (p<0.05). CONCLUSION: High consumption of salt-fermented vegetables was not shown to be associated with increased risk of hypertension. The trend for increased risk of hypertension according to increasing quartile of watery kimchi intake was significant only in obese men.
BACKGROUND AND OBJECTIVES: The aim of this study was to investigate the causal relationship between high consumption of salt-fermented vegetables and hypertension risk in adults. METHODS AND STUDY DESIGN: Data came from the Korean Genome and Epidemiology Study, an ongoing community-based cohort study that began in 2001. In the final analysis, a total of 5,932 participants (men=2,822, women=3,110) was included. Daily energy, nutrient, and major salt-fermented vegetables for Korean (kimchi) intakes were assessed using a semi-quantitative food frequency questionnaire. Relative risks and 95% CIs associated with kimchi intake by gender and body mass index (BMI) were estimated using the multivariate Cox proportional hazards regression model. RESULTS: Out of the 5,932 participants, 1,798 (905 men, 893 women) developed hypertension during the 12-year follow-up period. A significant difference in baseline BMI was shown between the non-hypertension and hypertension groups. There was no significant difference with regard to the risk of developing hypertension across quintiles for total kimchi intake and quartile or quartiles for specific kimchi intake in multivariate models by gender and baseline BMI. The trend for increased risk of hypertension according to increasing quartile of watery kimchi intake was significant for obesemen in the multivariate model (p<0.05). CONCLUSION: High consumption of salt-fermented vegetables was not shown to be associated with increased risk of hypertension. The trend for increased risk of hypertension according to increasing quartile of watery kimchi intake was significant only in obesemen.