:: Volume 16, Issue 6 (3-2015) ::
2015, 16(6): 433-440 Back to browse issues page
Assessment of Relationship between Dietary Patterns and Incidence of Hypertension: Tehran Lipid and Glucose Study
A Mottaghi Dr., F Hosseini Esfahani Dr, P Mirmiran Dr , F Azizi Dr
, mirmiran@endocrine.ac.ir
Abstract:   (5723 Views)

Introduction: Identifying different food patterns may play a role in reducing the incidence of hypertension. Since most studies in this field have been cross-sectional, studies demonstrating HTN incidence are very limited. Hence we conducted this longitudinal study to determine dietary patterns and their effects on the incidence of hypertension. Materials and Methods: Dietary patterns of 1787 subjects, aged 20-60 yrs, who participated in phase 3 of Tehran Lipid and Glucose Study (TLGS) were determined using factor analysis and the association between dietary patterns and the incidence of hypertension in phase 4 of TLGS was assessed, using logistic regression. Results: Mean age across quartiles of healthy and western dietary patterns differed significantly. Individuals with lowest adherence to healthy dietary pattern and highest adherence to western dietary pattern were younger than others. Participants in the highest quartile of the healthy dietary pattern were physically more active than those in the upper quartile of western dietary pattern, who had the lowest level of physical activity. The healthy dietary pattern was negatively associated with elevated systolic blood pressure in models 2 (adjusted for age, sex, education, smoking and BMI) and 3 (adjusted for age, sex, education, smoking and BMI and physical activity)  (odds ratio: 0.74 (95% CI: 0.56-0.98) and 0.74 (95% CI: 0.56-0.97) respectively, P=0.03 for both). Conclusion: Results of this study showed that adherence to the healthy dietary pattern reduced the risk of incidence of hypertension by 26%.

Keywords: Dietary pattern, Hypertension, Tehran Lipid and Glucose Study
Full-Text [PDF 319 kb]   (1843 Downloads)    
Type of Study: Original | Subject: Nutrition
Received: 2014/08/17 | Accepted: 2015/01/7 | Published: 2015/03/16

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Volume 16, Issue 6 (3-2015) Back to browse issues page