Relationship between processed food consumption and blood pressure of students in a university in Yunnan Province
10.16835/j.cnki.1000-9817.2024261
- VernacularTitle:云南某大学学生加工食品消费与血压水平的关联
- Author:
LIU Yueqin, YANG Jieru, DENG Feifei, XU Zhen, ZI Chengyuan, KONG Jing, XUE Yanfeng, WANG Yuan, WU Huijuan, XU Honglü
1
Author Information
1. School of Medicine/Community Nursing Research Team, Kunming University, Kunming (650214) , Yunnan Province, China
- Publication Type:Journal Article
- Keywords:
Food handling;
Blood pressure;
Linear models;
Students
- From:
Chinese Journal of School Health
2024;45(9):1340-1344
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To explore the relationship between processed food consumption and blood pressure level of students in a university in Yunnan Province, so as to provide the reference for preventing hypertension in university students.
Methods:In October 2021, a cluster sampling method was used to select 4 781 freshmen from a university in Kunming, Yunnan Province. The frequency of processed food consumption of university students was assessed by using the dietary frequency questionnaire, and height, weight and blood pressure were measured. Mann-Whitney test and Kruskal-Wallis test were used to compare the differences in blood pressure level of university students with different demographic variables, and the association between processed food consumption and blood pressure level was analyzed with a generalized linear model.
Results:Among the students of a university in Yunnan Province, the detection rates of systolic prehypertension and hypertension were 33.86% and 1.23%, and the detection rates of diastolic prehypertension were 32.13% and hypertension 7.22%. The results of generalized linear model analysis showed that after controlling for demographic variables and other variables that might affect the blood pressure level of university students, the consumption of processed food (bread and cake: β =0.15, 95% CI =0.01-0.29) and ultra processed food (coffee beverage: β =-0.29, 95% CI =-0.54--0.03) were associated with systolic blood pressure level( P <0.05). The consumption of processed food (salted duck egg: β =0.21, 95% CI =0.01-0.41) was correlated with the diastolic blood pressure of college students ( P <0.05).
Conclusions:Processed food consumption in university students may increase the risk of high blood pressure.The education of healthy eating among college students should be strengthened to reduce the consumption of processed foods.
