Cooking frequency and hypertension with gender as a modifier

Tang, Tianyu; Tang, Kun

doi:10.1186/s12937-019-0509-4

Cited by 10 publications

(10 citation statements)

References 40 publications

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“…In this study associations of 'Herbivorous' and 'Meat-based healthy' patterns with a lower risk of hypertension were observed. Our ndings are consistent with previous studies revealing an inverse association between the risk of hypertension and the intake of beans, potatoes, mushrooms, vegetables, and healthy dietary behavior and healthy cooking [15][16][17][18]78], all of which were essential components of 'Meat-based healthy' dietary pattern identi ed in this study. A similar observation with a 'Herbivorous' pattern was obtained in a large cohort study [79] demonstrating an association between 'Vegetarian' diet and a reduced risk of hypertension.…”

Section: Discussionsupporting

confidence: 93%

“…and cooking methods (e.g., healthy cooking methods include boiling, and stir-frying; while unhealthy cooking methods include the use of seasonings high in salt, frying in oil, etc.) in uence hypertension [17][18][19]. Dietary behavior can also impact hypertension, including certain dietary habits and food eating speed.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, evidence focusing on the instructions of the cooking methods suggested that blood pressure was signi cantly improved by reducing the consumption of salt and seasoning [19]. The combination of food intake, dietary behavior and cooking methods has been shown to affect the disease risk more than any single nutrient [17,20]. Therefore, a more comprehensive approach is needed to capture the total dietary experience, including food, dietary behavior, and cooking methods.…”

Section: Introductionmentioning

confidence: 99%

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Dietary patterns associated with the incidence of hypertension: Application of machine learning to a cohort study

Momma

Chen

et al. 2023

Preprint

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Background: Previous studies have focused on the relationship between specific dietary factors (such as sodium intake or consumption of fruits and vegetables) and the development of hypertension. However, less is known about the role of overall dietary patterns (food intake, dietary behaviors, and cooking methods) in the development of hypertension. This study aims to address this gap in the literature by using unsupervised machine-learning techniques to identify dietary patterns associated with the incidence of hypertension. Methods: Data were obtained from Japanese participants enrolled in a prospective cohort study between August 2008 and August 2010. A total of 447 male participants were included in the analysis. Dimension reduction using Uniform Manifold Approximation and Projection (UMAP) and subsequent K-means clustering was used to derive dietary patterns. In addition, multivariable logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CI) to evaluate the association between dietary patterns and the incidence of hypertension. Results: We identified four dietary patterns: ‘Sweet Tooth,’ ‘Herbivorous,’ ‘Meat-based healthy,’ and ‘Seafood and Alcohol.’ Approximately 13.4% of the cohort study participants developed hypertension in the following two years. Compared with ‘Seafood and Alcohol’ as a reference, the protective dietary patterns for hypertension were ‘Herbivorous’ (OR = 0.39, 95% CI = 0.19–0.80, p = 0.013) and the ‘Meat-based healthy’ (OR = 0.37, 95% CI = 0.16–0.86, p = 0.022) after adjusting for potential confounding factors, including age, body mass index, smoking, education, physical activity, dyslipidemia, and diabetes. An age-matched sensitivity analysis confirmed this finding. Conclusions:From a methodological perspective, we successfully identified clear dietary patterns by clustering using the UMAP and K-means algorithms in an epidemiological dataset with a small sample size. The ‘Herbivorous’ and ‘Meat-based healthy’ dietary patterns were associated with a lower risk of hypertension in Japanese males than the ‘Seafood and Alcohol’ pattern. These findings provide helpful insights into hypertension-preventive interventions in Japanese males through dietary pattern regulation.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dietary patterns associated with the incidence of hypertension: Application of machine learning to a cohort study

Momma

Chen

et al. 2023

Preprint

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“…11 12 Women are the primary preparers of homecooked meals in China and are often the household's nutritional gatekeepers, while men also exert an influence over food purchase and preparation. [13][14][15] Due to factors such as differences in eating patterns, men consume more salt than women and experience linked diseases at higher rates. 16 Understanding and addressing these gender norms and patterns as they relate to salt intake is important for salt reduction efforts.…”

Section: Introductionmentioning

confidence: 99%

“…Home cooking in China contributes to more than three-quarters of sodium consumption (76%),10 since food preparation often involves adding salt and salty seasonings or condiments 11 12. Women are the primary preparers of homecooked meals in China and are often the household’s nutritional gatekeepers, while men also exert an influence over food purchase and preparation 13–15. Due to factors such as differences in eating patterns, men consume more salt than women and experience linked diseases at higher rates 16.…”

Section: Introductionmentioning

confidence: 99%

‘Love with Less Salt’: evaluation of a sodium reduction mass media campaign in China

Gupta¹,

Carroll²,

Chen³

et al. 2022

BMJ Open

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ObjectiveThis study examines the impact of a salt reduction campaign on knowledge, attitudes, intentions, behaviours and barriers to behaviour change relating to salt consumption in two provinces of China.MethodsIn 2019, the ‘Love with Less Salt’ campaign ran on China Central Television and on local television channels in Shandong and Anhui provinces. Data for this study come from two representative household surveys conducted among a sample of adults aged 25–65 years in Shandong and Anhui provinces: precampaign (n=2000) and postcampaign (n=2015). Logistic regression was performed to estimate the effects of the campaign on knowledge, attitudes, intentions, behaviours and barriers to behaviour change.ResultsOverall, 13% of postcampaign respondents recalled seeing the campaign, and reactions towards the campaign were positive. Postcampaign respondents were more likely to plan to reduce their purchase of foods high in salt than precampaign respondents (OR=1.45, p=<0.05). Campaign-aware respondents were significantly more likely than campaign-unaware respondents to report higher levels of knowledge, attitudes and behaviours regarding salt reduction.ConclusionsFindings reveal that salt reduction mass media campaigns can be an effective public health tool to support efforts to reduce salt consumption in China. Continued and sustained mass media investments are likely to be effective in addressing high salt consumption nationwide.

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Dietary patterns associated with the incidence of hypertension among adult Japanese males: application of machine learning to a cohort study

Li,

Momma,

Chen

et al. 2024

Eur J Nutr

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Purpose The previous studies that examined the effectiveness of unsupervised machine learning methods versus traditional methods in assessing dietary patterns and their association with incident hypertension showed contradictory results. Consequently, our aim is to explore the correlation between the incidence of hypertension and overall dietary patterns that were extracted using unsupervised machine learning techniques. Methods Data were obtained from Japanese male participants enrolled in a prospective cohort study between August 2008 and August 2010. A final dataset of 447 male participants was used for analysis. Dimension reduction using uniform manifold approximation and projection (UMAP) and subsequent K-means clustering was used to derive dietary patterns. In addition, multivariable logistic regression was used to evaluate the association between dietary patterns and the incidence of hypertension. Results We identified four dietary patterns: ‘Low-protein/fiber High-sugar,’ ‘Dairy/vegetable-based,’ ‘Meat-based,’ and ‘Seafood and Alcohol.’ Compared with ‘Seafood and Alcohol’ as a reference, the protective dietary patterns for hypertension were ‘Dairy/vegetable-based’ (OR 0.39, 95% CI 0.19–0.80, P = 0.013) and the ‘Meat-based’ (OR 0.37, 95% CI 0.16–0.86, P = 0.022) after adjusting for potential confounding factors, including age, body mass index, smoking, education, physical activity, dyslipidemia, and diabetes. An age-matched sensitivity analysis confirmed this finding. Conclusion This study finds that relative to the ‘Seafood and Alcohol’ pattern, the ‘Dairy/vegetable-based’ and ‘Meat-based’ dietary patterns are associated with a lower risk of hypertension among men.

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Cooking frequency and hypertension with gender as a modifier

Cited by 10 publications

References 40 publications

Dietary patterns associated with the incidence of hypertension: Application of machine learning to a cohort study

Dietary patterns associated with the incidence of hypertension: Application of machine learning to a cohort study

‘Love with Less Salt’: evaluation of a sodium reduction mass media campaign in China

Dietary patterns associated with the incidence of hypertension among adult Japanese males: application of machine learning to a cohort study

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