The Relationship of Nutritional Satus to the Degree of Hypertension in Residents of Kangbuk-gu, Seoul.
- Author:
Eun Jung SON
1
;
Hyun Kyung MOON
Author Information
1. Department of Food Science and Nutrition, Dankook University, Seoul, Korea. eunjungson@hanmail.net
- Publication Type:Original Article
- Keywords:
hypertension;
dietary intake;
nutritional status
- MeSH:
Adult;
Alkaline Phosphatase;
Blood Glucose;
Blood Pressure;
Body Mass Index;
Cholesterol;
Counseling;
Creatinine;
Education;
Fasting;
Humans;
Hypertension*;
Nutritional Status;
Recommended Dietary Allowances;
Seoul*;
Waist-Hip Ratio
- From:Korean Journal of Community Nutrition
2002;7(3):304-315
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to relate the degree of hypertension to nutritional status, in order to prepare basic data for a nutrition program. The study using the WHO standard divided the residents in Kangbuk-gu into a normal group (NG) of 254 adults with systolic blood pressure (SBP) < 130 or diastolic blood pressure (DBP) < 85; a borderline hypertensive group (BG) of 81 adults with 130 < or = SBP < or = 140 or 85 < or = DBP < or = 90; and a hypertensive group (HG) of 143 adults with SBP > 140 or DBP > 90. The mean age of HG was older than the other groups (p < 0.001). The dietary intake was investigated by the 24-hour recall method. The Ca intake as the percentage of the Korean Recommended Dietary Allowances (RDA) for the HG were higher than that of the other groups (p < 0.01). The Nutrient Adequacy Ratio (NAR) of Ca and Vit. A were below 0.75 for all three groups. The Mean Adequacy Ratio (MAR) was above 0.75 (p > 0.05) for all three groups. The Dietary Variety Score (DVS) of the NG was 22.7, and higher than those of the other groups (p > 0.05). The fasting blood sugar (p < 0.001), total cholesterol (p < 0.001), protein (p < 0.001), albumin (p < 0.01), hemoglobin (Hb) (p < 0.001), alkaline phosphatase (ALP) (p < 0.001), and creatinine (p < 0.05) values of the HG were higher than those of the other groups. The Body Mass Index (BMI) and the waist-hip ratio (WHR) of the HG were higher than those of the other groups (p < 0.001). In conclusion, these results showed that there tended to be differences among the three groups. For effective nutritional education and counseling of each group, we should further study the differences and understand their characteristics of each group in order to provide nutritional education for controling and preventing hypertension.
