RELATIONSHIPS BETWEEN THE DIETARY CHARACTERISTICS AND ESSENTIAL HYPERTENSION AMOMG THREE RACESIN XINJIANG
- VernacularTitle:新疆不同民族膳食特点与高血压的关系
- Author:
Yueming ZHANG
;
Zhenrong XU
;
Renli BEI
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
The significant differences in prevalence rate of essential hypertension among the races in Xinjiang, i.e. in Kazakh, Han, and Uighur had been shown in 1979 screening. They were 6.6%, 3.5% and 2.6% respectively.The present investigation shows that some dietary constituents as well as the nutritional imbalance was involved in the causal effect in the development of hypertension.Three race people living in three quite different areas (geographic, climatic environmental conditions etc,) were investigated in April to July 1981. Blood pressures of 9,313 persons were measured. The dietary pattern and staple food items were studied for 491 persons within 69 families.The findings suggested that: l)the prevalence rate of hypertension was identical to the previous screening, 2) there was a positive correlation between the high consumption of protien (r= 0.974), fat(r = 0.622) and the prevalence rate of this disease, but a negative correlation in vitamin C intake (r = -0.620).The excessive intake of salt was accounted as a risk factor for poss- ible association with this disease only in Kazakh people who were living in various areas.
