Stress and Food Consumption Relationship in Hypertensive Patients

Abstract

BackgroundStress is a state of threat to the balance of the organism, which can cause biological and psychological changes. In hypertensive patients, stress can interfere with blood pressure levels, influence on food choices and neglect of the diet.ObjectiveThis study aims to describe the relationship between stress and dietary intake of hypertensive patients.MethodsA transversal study was carried out at the Arterial Hypertension Clinic of the Cardiology Institute of Rio Grande do Sul, Brazil. The participants were aged ≥ 18 years and hypertensive. Blood pressure, food consumption and anthropometric measurements were collected. The variables related to stress were evaluated by the Lipp’s Stress Symptoms Inventory (LSSI) for adults. Significance level of 5% has been considered for all analyzed data.ResultsThe number of participants was 100. There was a higher prevalence of the female sex (67%), the mean age of the study population was 55.87 ± 12.55 years. Among the participants, 86% were classified in some of the stress phases, on which 57% were in the resistance phase. It was observed that there was no correlation between the presence of stress (as well as their actions), pressure levels and food consumption. The consumption of foods rich in lipids and individuals with a prevalence of psychological symptoms of stress displayed a significant association.ConclusionsRich in fat dietary has been the first choice in patients with psychological symptoms of stress. Further studies regarding remodeled dietary intake and blood pressure levels in relation to the stress phases are suggested. These findings are important to contribute to the development of prevention and treatment strategies for cardiovascular diseases.

Diretrizes Brasileiras de Hipertensão Arterial – 2020

“…[3][4][5][6]60 O treino desse controle resulta em: redução da reatividade CV e redução da PA e de sua variabilidade. [61][62][63]…”

“…Os efeitos de redução da PA de suplementos alimentares são, em geral, discretos e heterogêneos. [58][59][60][61][62][63][64][65][66][67][68] As substâncias cuja suplementação tem alguma evidência de discreta redução da PA são: vitamina C, peptídeos bioativos derivados de alimentos, alho, fibras dietéticas, linhaça, chocolate amargo (cacau), soja, nitratos orgânicos e ômega 3. 38,47,69 As suplementações de magnésio, vitaminas combinadas, chá e coenzima Q10 não demonstraram redução significativa da PA. 64,65,70 1.5.10.…”

Stress and hypertension: C and H type of hypertension and causes of resistance

“…Обов'язковим є також повторне обстеження пацієнта через 3-6 місяців після корекції факторів ризику і немедикаментозної терапії. При збереженні підвищеного рівня АТ (особливо коли підвищеним є середньодобовий АТ і відсоток підвищених показників становить > 25-30 %) вирішується питання про призначення медикаментозної терапії [72][73][74][75][76][77][78][79][80][81][82][83][84][85][86][87][88][89][90][91].…”

Hubungan Konsumsi Makanan Tinggi Natrium dengan Kejadian Hipertensi pada Buruh Tani di Wilayah Kerja Puskesmas Panti Kabupaten Jember

“…Beban kerja yang tinggi pada petani dapat menimbulkan stres yang membuat peningkatan pola dan frekuensi konsumsi. Petani lebih memilih makanan tinggi kalori dan lemak yang berkontribusi pada penyakit hipertensi (Dalmazo et al, 2018).…”