RESUMO
BACKGROUND: Salt sensitivity of blood pressure (SSBP) is an independent risk factor for cardiovascular diseases (CVDs) and links dietary salt with blood pressure. However, the study on the relationship between SSBP and dietary habits is rare. This study investigated the relationship between diet and SSBP in different blood pressure statues. METHODS: 1,459 subjects were assigned into four groups based on a case (hypertension)-control (normotension) study of SSBP and hypertension: 561 Salt-sensitive hypertension (SSH) and 235 non-salt-sensitive hypertension (NSSH) and 424 salt-sensitive normotension (SSN) and 239 non-salt-sensitive normotension (NSSN). Foods information of weekly or daily intakes were recalled. SSBP was tested with the modified salt stress test and was diagnosed with the Sullivan criteria. RESULTS: Compared with the NSSH and SSN groups, SSH group have lower intake of fresh fruits (both P<0.05). Furthermore, NSSN group have the lowest intake of red meat, and bacon (P<0.05). SSH group have the lowest intake of fresh vegetables (P<0.05). SSN group have the highest intake of eggs, dairy products, white meat (all P<0.05). In hypertensive patients, staple food (OR=0.37, 95%CI: 0.10-0.64) was associated with decreased risk of salt sensitivity. In normotensive subjects, white meat (OR=0.28, 95%CI: 0.14-0.43) was associated with reduced risk of salt sensitivity, bacon (OR=5.39, 95%CI: 2.11-8.67) and dairy products (OR=4.22, 95%CI: 1.82-6.56) and red meat (OR=2.95, 95%CI: 1.15-4.84) were associated with elevated risk of salt sensitivity. CONCLUSIONS: Dietary habits play an important role in SSBP and the role varies with blood pressure especially among population.
RESUMO
Epidemiological studies have confirmed salt sensitivity as a crucial risk factor for the development of hypertension. However, few studies have investigated the association between salt sensitivity of blood pressure (SSBP) and hypertension in Chinese Tibetan population. Therefore, we conducted a cross-sectional study based on a Tibetan population to evaluate the association between SSBP and the risk of hypertension. Seven hundred and eighty-four participants with hypertension and 645 participants without hypertension were included from five villages in Tibetan Autonomous Region of Gannan during 2013-2014. The assessment of salt sensitivity (SS) and non-salt sensitivity (NSS) was performed according to mean arterial pressure (MAP) changes by the modified Sullivan's acute oral saline load and diuresis shrinkage test (MSAOSL-DST). Logistic regression models and restricted cubic models were used to examine the association between SSBP and hypertension. There were 554 (70.5%) salt-sensitive participants with hypertension and 412 (63.9%) salt-sensitive participants without hypertension in this study. Compared with individuals with NSS, individuals with SS had a significantly increased risk of hypertension, and the multiple-adjusted odds ratios were 2.582 with 95% confidence interval of 1.357-4.912. Furthermore, a significant linear trend was found between MAP changes and hypertension. Subgroup analyses showed significant and stronger associations between SSBP and the risk of hypertension in the older (age ≥ 55 years old), males and participants who took exercise less than 1 time per week. Our results suggest that SS is associated with an increased risk of hypertension in Tibetan population, indicating a need for clinicians dealing with SSBP to decrease the risk of hypertension.