Nutrients and Salt Consumption of Hypertension Patients According to Treatment Status.
- Author:
Jungeun YIM
1
;
Miran CHO
;
Changsik YIN
;
Byung Kwan SEO
;
Hweong Gyun KOH
;
Ryowon CHOUE
Author Information
1. Research Institute of Clinical Nutrition, Kyung Hee University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
hypertension;
salt consumption;
nutrients consumption;
salt taste recognition threshold
- MeSH:
Calcium;
Coronary Disease;
Food Habits;
Heart Failure;
Hip;
Humans;
Hypertension*;
Incidence;
Life Style;
Male;
Minerals;
Motor Activity;
Peripheral Vascular Diseases;
Renal Insufficiency;
Riboflavin;
Sodium;
Sodium, Dietary;
Stroke;
Taste Threshold;
Thiamine;
Vitamin A;
Waist Circumference
- From:The Korean Journal of Nutrition
2005;38(9):706-716
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
High blood pressure is an important determinant of the incidence of coronary heart disease, stroke, congestive heart failure, renal failure, and peripheral vascular disease. Recommendations for control of high blood pressure emphasize lifestyle modification, including weight control, reduced sodium intake, increased physical activity. Subjects who were normotensive (n = 19, 47.2 +/- 9.0 y, BP 116/81 mmHg), treatment hypertensive (n = 33, 54.2 +/- 6.9 y, BP 132/85 mmHg) and non-treatment hypertensive (n = 14, 50.1 +/- 11.0 y, 149/94 mmHg) recruited. Anthropometric assessment (height, weight, waist circumference, hip circumference, fat %, fat mass, and lean body mass) and dietary assessments (using 3-days food records, daily nutrient intakes were analysed by CAN PRO 2.0 were carried out. Blood and 24-hour urine were collected). Test of recognition for salt taste threshold were performed. In non-treatment hypertensive male subjects, weight, %IBW, BMI, and waist circumference were significantly higher than those of normotensive and treatment hypertensive subjects (p < 0.05). Food habits were not significantly different among the three groups. Intakes of vitamin A, vitamin B1, and vitamin B2 were significantly higher in normotensive group (p < 0.05). Intakes of sodium and salt taste recognition threshold were the highest in normotensive group and the lowest in treatment hypertensive group (p < 0.05). Blood levels of lipids and minerals were not significantly different among the three groups. Urinary calcium level of normotensive group were significantly higher than that of treatment hypertensive and non-treatment hypertensive groups (p < 0.05). These results indicate that continuous management of hypertension by drug and non-drug treatment affects salt taste recognition threshold and reduced the consumption of sodium. However, dietary sodium intake exceed recommended sodium intake to prevent and treat hypertension. It is necessary to develop the lifestyle modification program that may have beneficial effects on hypertension treatment.
