1. Association between some dietary factors and risk of hypertension: Tehran lipid and glucose study (2008-11)
- Author
-
Mirmiran P, Bahadoran Z, Mirzaei S, Golzarand M, and Azizi F
- Subjects
Hypertension ,Diet ,Energy density ,Macronutrients ,Fruits ,Vegetables ,Dairy ,Nuts ,Meat ,Medicine ,Medicine (General) ,R5-920 - Abstract
Background and Objective: Hypertension in long time can cause cardiovascular disorders and increase chance of stroke. This study was done to determine the association between some dietary factors and risk of hypertension. Methods: This cross-sectional study was conducted on the fourth phase (2008-11) of Tehran lipid and glucose study (TLGS). In this study 6089 subjects (2807 males and 3282 females), aged 19-70 years, were participated and dietary, demographic, anthropometric and blood pressure of each subject were collected. Dietary intake was assessed using a validated and reliable food frequency questionnaire with 147-items. Odds ratio for hypertension according to quartiles of dietary factors was determined using logistic regression with adjustment for confounder variables. Results: The rate of hypertension was 29.8%. Mean of weight, body mass index, waist circumference, prevalence of abdominal obesity and alliteration in the hypertensive subjects were significantly higher than normotensive subjects (P
- Published
- 2015