Association of Nutritional Status with Obesity by Body Mass Index and Waist Circumference among Hypertensive Elderly Patients.
- Author:
Kyung Hee SEO
1
;
Hye Jin LEE
;
Bu Dol LIM
;
Yun Jung CHOI
;
Hyunmee OH
;
Jin Sook YOON
Author Information
1. KHyDDI (Korea Hypertension Diabetes Daegu Initiative) Project Su-seong Intervention Center, Daegu, Korea.
- Publication Type:Original Article
- Keywords:
Hypertension;
BMI;
elderly;
abdominal obesity;
nutrients intake;
food pattern
- MeSH:
Aged;
Ascorbic Acid;
Body Mass Index;
Cardiovascular Diseases;
Cause of Death;
Energy Intake;
Folic Acid;
Health Education;
Health Promotion;
Humans;
Hypertension;
Information Centers;
Korea;
Nutritional Status;
Obesity;
Obesity, Abdominal;
Overweight;
Risk Factors;
Vegetables;
Vitamin A;
Waist Circumference;
Zinc
- From:Korean Journal of Community Nutrition
2009;14(6):831-845
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Hypertension and obesity are important modifiable risk factors for cardiovascular disease, the leading cause of death in Korea. Therefore, we assessed the association between dietary pattern and obesity in hypertensive patients to formulate health promotion strategies for the older population. Dietary information was collected from hypertensive patients visiting community health education and information center by using 24 hour recall method. The 2005 DRIs for Koreans was used to evaluate the dietary adequacy. When subjects were categorized by body mass index (BMI) as normal, overweight and obese, no significant difference in energy intake was found among groups. Dietary intakes of folate, and vitamin C in obese hypertensive patients were significantly lower than in normal weight patients (p < 0.05). When we compare the nutritional status by waist circumferences, dietary intakes of zinc, vitamin A, thiamin, vitamin C and folate were significantly lower in the obese group. Vegetable intake was significantly lower in the obese group according to BMI as well as waist circumference. Energy intake from carbohydrate was significantly higher in obese hypertensive patients (p < 0.05). Obese hypertensive patients had a higher risk of nutritional inadequacy compared to normal weight patients. Our results indicated the need for developing interventions that encourage greater consumption of vegetables while cutting down salt intake with wise selection of staple foods, for obese hypertensive patients.
