Azra Ramezankhani1, Firoozeh Hosseini-Esfahani2, Parvin Mirmiran3, Fereidoun Azizi4, Farzad Hadaegh1. 1. Prevention of Metabolic Disorders Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 2. Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran. f.hosseini@sbmu.ac.ir. 3. Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran. mirmiran@endocrine.ac.ir. 4. Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abstract
BACKGROUND: The aim of this study was to investigate the association of dietary patterns with incident hypertension. MATERIALS/ METHODS: This prospective study was conducted on 4793 individuals of Tehran lipid and glucose study participants, aged ≥ 18 years who were followed for a median of 6.3 years from 2008-2011 to 2016-2018. A valid and reliable semi-quantitative food frequency questionnaire was used to assess usual dietary intakes. Anthropometrics and blood pressure were assessed at baseline and during follow up examinations. Dietary patterns were derived using principal component analysis (PCA). Healthy eating index (HEI) and dietary approach to stop hypertension (DASH) score were measured based on dietary recommendations. Time-dependent Cox models adjusting for confounders were used to examine the association between dietary patterns and the risk of hypertension. RESULTS: During follow-up, a total of 727 incident cases of hypertension were identified. The mean ± SD age at baseline was 40.3 ± 13.5 and 37.9 ± 12.1 years in men and women, respectively. Two dietary patterns (the healthy and unhealthy) were extracted by PCA. Compared with participants in the first quartile, a 23% (HR: 1.23; 95%CI 1.00-1.53; P trend: 0.056) increased risk of hypertension was found in the fourth quartile of HEI score. This association was disappeared after further adjustment for confounders. Increasing DASH score, the healthy and unhealthy dietary pattern were not associated with risk of hypertension. CONCLUSION: Our findings showed that higher adherences to the posteriori- and priori-dietary patterns were not associated with risk of hypertension in this population.
BACKGROUND: The aim of this study was to investigate the association of dietary patterns with incident hypertension. MATERIALS/ METHODS: This prospective study was conducted on 4793 individuals of Tehran lipid and glucose study participants, aged ≥ 18 years who were followed for a median of 6.3 years from 2008-2011 to 2016-2018. A valid and reliable semi-quantitative food frequency questionnaire was used to assess usual dietary intakes. Anthropometrics and blood pressure were assessed at baseline and during follow up examinations. Dietary patterns were derived using principal component analysis (PCA). Healthy eating index (HEI) and dietary approach to stop hypertension (DASH) score were measured based on dietary recommendations. Time-dependent Cox models adjusting for confounders were used to examine the association between dietary patterns and the risk of hypertension. RESULTS: During follow-up, a total of 727 incident cases of hypertension were identified. The mean ± SD age at baseline was 40.3 ± 13.5 and 37.9 ± 12.1 years in men and women, respectively. Two dietary patterns (the healthy and unhealthy) were extracted by PCA. Compared with participants in the first quartile, a 23% (HR: 1.23; 95%CI 1.00-1.53; P trend: 0.056) increased risk of hypertension was found in the fourth quartile of HEI score. This association was disappeared after further adjustment for confounders. Increasing DASH score, the healthy and unhealthy dietary pattern were not associated with risk of hypertension. CONCLUSION: Our findings showed that higher adherences to the posteriori- and priori-dietary patterns were not associated with risk of hypertension in this population.
Authors: Patricia M Guenther; Sharon I Kirkpatrick; Jill Reedy; Susan M Krebs-Smith; Dennis W Buckman; Kevin W Dodd; Kellie O Casavale; Raymond J Carroll Journal: J Nutr Date: 2014-01-22 Impact factor: 4.798
Authors: Susan M Krebs-Smith; TusaRebecca E Pannucci; Amy F Subar; Sharon I Kirkpatrick; Jennifer L Lerman; Janet A Tooze; Magdalena M Wilson; Jill Reedy Journal: J Acad Nutr Diet Date: 2018-09 Impact factor: 4.910
Authors: F M Sacks; E Obarzanek; M M Windhauser; L P Svetkey; W M Vollmer; M McCullough; N Karanja; P H Lin; P Steele; M A Proschan Journal: Ann Epidemiol Date: 1995-03 Impact factor: 3.797
Authors: Leila Azadbakht; Nafiseh Rashidi Pour Fard; Majid Karimi; Mohammad Hassan Baghaei; Pamela J Surkan; Majid Rahimi; Ahmad Esmaillzadeh; Walter C Willett Journal: Diabetes Care Date: 2010-09-15 Impact factor: 19.112