Dietary Intake and Hypertension Risk: A Cross-Sectional Survey Using Data from the China hypertension survey, 2012-2015

Abstract

Background: Available data about the effects of dietary intake on hypertension remains limited and conflicting. The purpose of this study was to assess the correlation between dietary intake and the incidence of hypertension. Methods: The China Hypertension Survey was conducted nationwide, and the data of 19,277 residents from Sichuan was organized, and finally 2,010 samples were selected into this study. Standard food frequency questionnaires were used to collect dietary intake data and physical examinations including blood pressure were performed on site. The subjects were classified into hypertensive group (n=356) and non-hypertensive group (n=1,654). The odds ratio (OR) for the occurrence of hypertension according to the quartiles of the dietary intake was evaluated by multivariable logistic regression. Results: After adjustment for all potential confounding variables, more than 50g of daily egg intake was a risk factor for hypertension prevalence (OR=2.11; 95% CI: 1.34-3.32), and 1.94-3.33g of animal oil intake per day was a protective factor (OR=0.57; 95% CI: 0.37-0.88). Conclusions: Our findings demonstrate a significant positive correlation between eggs above 50g and the risk of hypertension, while 1.94-3.33g of animal oil is negatively correlated with the risk of hypertension, indicating that adherence to a small amount of eggs and an appropriate amount of animal oil intake have beneficial effects on the prevention of hypertension.

Nonaqueous Electroextraction with Tunable Selectivity for Direct, Fast, and Exhaustive Enrichment of Per- and Polyfluoroalkyl Acids from Oils and Food Contact Materials

“…40 The minimum risk levels of PFBS in drinking water is limited at 90 ng•L −1 , which is much lower than the average migration concentration in this study (0.460 μg•kg −1 ). Based on the average body weight of adults (60 kg) and the average daily oil consumption (41.19 ± 12.76 g, 95% CI) in China, 41 the average PFBS exposure range from FCMs could be calculated as 0.316 ± 0.213 ng•kg −1 •d −1 . Although not all of the edible oils that people ingest would come into contact with FCMs, to a large content, oils can reflect the migration from FCMs to fatty foods as a food simulant.…”