Mineral Intake Ratios Are a Weak but Significant Factor in Blood Pressure Variability in US Adults

Weaver, Connie M.; Bailey, Regan L; McCabe, Linda D; Moshfegh, Alanna; Rhodes, Donna; Goldman, Joseph D.; Lobene, Andrea J.; McCabe, George P.

doi:10.1093/jn/nxy199

Cited by 15 publications

(4 citation statements)

References 27 publications

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“…Our findings on the association between sodium-to-potassium ratio and hypertension have also been documented in previous studies [ 8 9 10 30 39 ], but conflicted with Sharma et al [ 40 ], Chmielewski and Catmody [ 41 ]. They did not find any association between high blood pressure and sodium-to-potassium ratio neither in quartiles nor using high and low-level cut-off points.…”

Section: Discussioncontrasting

confidence: 57%

Association of dietary calcium, magnesium, sodium, and potassium intake and hypertension: a study on an 8-year dietary intake data from the National Health and Nutrition Examination Survey

Wabo

Sun

et al. 2022

Nutr Res Pract

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BACKGROUND/OBJECTIVES There has been an increased interest in determining calcium magnesium, sodium, and potassium's distinct effects on hypertension over the past decade, yet they simultaneously regulate blood pressure. We aimed at examining the association of dietary calcium, magnesium, sodium, and potassium independently and jointly with hypertension using National Health and Nutrition Examination Survey data from 2007 to 2014. MATERIALS/METHODS The associations were examined on a large cross-sectional study involving 16684 US adults aged>20 years, using multivariate analyses with logistical models. RESULTS Sodium and calcium quartiles assessed alone were not associated with hypertension. Potassium was negatively associated with hypertension in the highest quartile, 0.64 (95% confidence interval [CI], 0.48–0.87). When jointly assessed using the high and low cut-off points, low sodium and corresponding high calcium, magnesium, and potassium intake somewhat reduced the odds of hypertension 0.39 (95% CI, 0.20–0.76). The sodium-to-potassium ratio was positively associated with hypertension in the highest quartile1.50 (95% CI, 1.11–2.02). When potassium was adjusted for sodium intake and sodium-to-potassium ratio assessed among women, increased odds of hypertension were reported in the highest quartile as 2.02 (95% CI, 1.18–3.34) and 1.69 (95% CI, 1.12–2.57), respectively. The association of combined minerals on hypertension using dietary goals established that men meeting the reference intakes for calcium and exceeding for magnesium had reduced odds of hypertension 0.51 (95% CI, 0.30–0.89). Women exceeding the recommendations for both calcium and magnesium had the lower reduced odds of 0.30 (95% CI, 0.10–0.69). CONCLUSIONS Our results suggest that the studied minerals' association on hypertension is stronger when jointly assessed, mostly after gender stratification. As compared to men, women increased their risk of hypertension even with a low sodium intake. Women would also reasonably reduce their risk of developing hypertension by increasing calcium and magnesium intake. In comparison, men would somewhat be protected from developing hypertension with calcium intake meeting the dietary goals and magnesium exceeding the nutritional goals.

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Section: Discussioncontrasting

confidence: 57%

Association of dietary calcium, magnesium, sodium, and potassium intake and hypertension: a study on an 8-year dietary intake data from the National Health and Nutrition Examination Survey

Wabo

Sun

et al. 2022

Nutr Res Pract

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“…Low dietary intakes of calcium relative to phosphorus results in lower Calcium:Phosphurus ratio, which has been observed to result in some adverse health conditions such as bone loss and arterial calcification, and even death in severe cases [33]. High sodium-magnesium ratio has been reported to correlate positively with systolic blood pressure in American adults [34]. The standard ratios of sodium to potassium and calcium to phosphorus should not be more than 1, calcium to magnesium should be between 1 and 2, but not more than 2, and sodiummagnesium ratio of 2:1 [35,29,34].…”

Section: Mineral Contents and Mineral-mineral Ratiosmentioning

confidence: 99%

“…High sodium-magnesium ratio has been reported to correlate positively with systolic blood pressure in American adults [34]. The standard ratios of sodium to potassium and calcium to phosphorus should not be more than 1, calcium to magnesium should be between 1 and 2, but not more than 2, and sodiummagnesium ratio of 2:1 [35,29,34]. All the flour samples have mineral-mineral ratios within these standards.…”

Section: Mineral Contents and Mineral-mineral Ratiosmentioning

confidence: 99%

Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings

Akinjayeju

Badrudeen

Soretire

2020

AFSJ

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This investigation evaluated some nutritional and anti-nutritional properties of flours from peeled, unpeeled, and blanched plantain (Musa AAB). Green matured plantain was peeled and sliced (PUF), peeled, sliced and soaked in boiled water (100°C) for 10 mins (PBF), sliced unpeeled (UUF), and sliced, unpeeled and soaked in boiled water (100°C) for 10 mins (UBF). Slices were dried at 65 ±1.5°C until constant weight was obtained and milled into flour (< 212 µm) using a grinding mill. Flours were evaluated for anti-nutritional, minerals and amino acid contents and protein quality indices. Dumplings prepared from flours were evaluated for sensory parameters. There were significant (P = .05) differences among flours for most properties evaluated, and for most sensory parameters of dumplings. Minerals, mineral-mineral ratios and anti-nutritional contents were significantly (P = .05) higher in unpeeled flours than peeled flours, but anti-nutrients and phytate-mineral molar ratios 0.013-0.016(Ca), .059-0.062(Fe) and 0.098-0.121(Zn) were within acceptable thresholds. Essential amino acids were slightly lower in unpeeled flours than peeled flours, but flour from unpeeled unblanched sample (UUF) was slightly higher in leucine, valine and isoleucine compared to other samples, with values of 6.47, 4.10 and 3.25mg/100g protein respectively. Protein quality indices were 54-66%, 1.52-2.22, 47-60.7% and 4.19-6.07 for EAAI, PER, BV and NI respectively, with samples PUF and UUF having highest and sample (UUF) having 59%, 2.22, 53% and 4.19 respectively. All dumpling samples had high acceptability mean scores (6-7) for most sensory parameters, while flour sample from unpeeled, unblanched matured green plantain (UUF) produced dough meal with high consumer acceptability and nutritional quality.

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“…Additional reports have found positive associations between the Na:K intake ratio and blood pressure. 59 , 60 Thus, the evidence continues to accumulate. Achieving both increased potassium and reduced sodium intakes, relative to current intakes, has significant challenges.…”

Section: Considerations For Revised Recommendationsmentioning

confidence: 99%

What Is the Evidence Base for a Potassium Requirement?

et al. 2018

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Increased intake of potassium should be promoted to reduce the risk of cardiovascular disease and stroke and to protect against bone loss, but confidence in recommended intakes depends on the strength of the evidence. All public health recommendations are considerably higher than current average intakes. Evidence on which current potassium intake recommendations for the United States, Europe, and globally have limitations. More recent evidence reviewed by the Agency for Healthcare Research and Quality affirms that more evidence is needed to define specific values for optimal potassium intakes. Potassium requirements undoubtedly vary with a number of factors including energy needs, race, and intake of sodium.

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Mineral Intake Ratios Are a Weak but Significant Factor in Blood Pressure Variability in US Adults

Cited by 15 publications

References 27 publications

Association of dietary calcium, magnesium, sodium, and potassium intake and hypertension: a study on an 8-year dietary intake data from the National Health and Nutrition Examination Survey

Association of dietary calcium, magnesium, sodium, and potassium intake and hypertension: a study on an 8-year dietary intake data from the National Health and Nutrition Examination Survey

Comparative Evaluation of Nutritional and Anti-nutritional Properties of Peeled, Unpeeled and Blanched Plantain (Musa AAB) Flours and Consumer Acceptability of Their Dumplings

What Is the Evidence Base for a Potassium Requirement?

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