Blood Pressure and Dietary Related Risk Factors Associated with High Sodium Intake Assessed with 24-hour Urine Analysis for Korean Adults / 대한지역사회영양학회지
Korean Journal of Community Nutrition
; : 537-549, 2014.
Article
em Ko
| WPRIM
| ID: wpr-107225
Biblioteca responsável:
WPRO
ABSTRACT
OBJECTIVES: This study was conducted to examine blood pressure and other characteristics of a high sodium intake group assessed with 24-hr urine analysis and the dietary factors related to the risk of high sodium intake among Korean adults. METHODS: A cross-sectional study was conducted with adults aged 20-59 years. Subjects who completed 24-hr urine collection (N = 205) were divided into 3 groups (tertile) according to the sodium intake estimated with 24-hour urine analysis. We compared the blood pressure, BMI and dietary related factors of the 3 groups (low, medium, high sodium intake group) with General Linear Model (GLM) and Duncan's multiple range test (p or = 25) (OR = 2.619; 95% CI: 1.368-5.015), current alcohol consumption (OR = 1.943; 95%CI: 1.060-3.564), and having salty soybean paste with salt percentage > 14% (OR = 3.99; 95% CI: 1.404-6.841). The dietary attitude related to increased risk of high sodium intake included 'enjoy dried fish and salted mackerel' (p < 0.001) and 'eat all broth of soup, stew or noodle' (p < 0.001). CONCLUSIONS: Because high sodium intake was associated with higher blood pressure, nutrition education should focus on alcohol consumption, emphasis on related dietary factors such as using low salt soybean paste, improvements in the habit of eating dried fish and salted mackerel or eating all broth of soup, stew or noodle.
Palavras-chave
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Índice:
WPRIM
Assunto principal:
Sódio
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Glycine max
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Pressão Sanguínea
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Perciformes
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Consumo de Bebidas Alcoólicas
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Modelos Lineares
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Razão de Chances
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Estudos Transversais
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Fatores de Risco
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Ingestão de Alimentos
Tipo de estudo:
Etiology_studies
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Observational_studies
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Prevalence_studies
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Prognostic_studies
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Risk_factors_studies
Limite:
Adult
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Humans
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Male
Idioma:
Ko
Revista:
Korean Journal of Community Nutrition
Ano de publicação:
2014
Tipo de documento:
Article