September 10, 2014 - Blog
High blood pressure—also known as hypertension—is the most prevalent chronic disease worldwide, and a leading risk factor for heart disease and stroke. While high-sodium diets have long been linked to increased blood pressure, a new study suggests body mass index (BMI) may be the main contributing factor of blood pressure levels.
The study looked at data from 8,670 participants from the NutriNet-Santé Study, an ongoing French web-based cohort study. Dietary intakes were assessed using three 24-hour records, while a questionnaire determined lifestyle factors. In addition to the web study, blood pressure measurements were collected and participants underwent a clinical examination.
The dietary questionnaires looked at alcohol consumption, mineral intake—including sodium, potassium, calcium, magnesium and phosphorus—and total energy intake. Demographic, health and lifestyle data were collected at baseline and yearly thereafter using web-based questionnaires.
Age-adjusted associations and then multivariate associations between systolic BP (SBP) and lifestyle behaviors were estimated using multiple linear regressions.
Of the 8,670 volunteers, 84 (4 percent) men and 229 (3.5 percent) women reported being hypertensive (without hypertensive drug use). Regarding blood presssure measurements, 586 (28.2 percent) men and 775 (11.8 percent) women were hypertensive. Globally, salt consumption was higher in hypertensive participants compared with those who were nonhypertensive. Hypertensive participants displayed higher BMI than those who were not and they were more active.
Ultimately, there were a variety of factors that impacted blood pressure levels, including fruit and vegetable intake—which positively impacted blood pressure—and BMI. However, the study authors concluded, “BMI was the main contributory modifiable factor of BP level after multiple adjustments."
The relationship between BMI and SBP level was strong in both sexes where SBP was higher in participants with elevated BMIs. Salt intake was positively associated with SBP in men but not in women (results were similar using sodium intake from foods). Further, adjustments of total energy intake (without alcohol) did not modify the results. The negative relationship between consumption of fruits and vegetables was significant in both sexes. SBP increased significantly with the dietary sodium–potassium ratio in both sexes. Alcohol consumption was positively associated with SBP in both sexes.
Of course, these findings don’t take sodium off the radar. FDA recently confirmed its plans to release voluntary guidelines to reduce sodium levels in processed foods and restaurant foods nationwide.
Salt is the greatest contributor of sodium in the diet, and is responsible for 90 percent of the sodium consumed, according to the Centers for Disease Control and Prevention. Reducing salt content in food and beverage products can go a long way in sodium-reduction efforts. However, salt contributes both flavor and functionality in a range of applications, and is not easily replaced. Fortunately, Food Product Design dove into the topic in its recent Digital Pulse, The Salt of the Matter: Trends in Sodium Reduction.
High blood pressure—also known as hypertension—is the most prevalent chronic disease worldwide, and a leading risk factor for heart disease and stroke. While high-sodium diets have long been linked to increased blood pressure, a new study suggests body mass index (BMI) may be the main contributing factor of blood pressure levels.
The study looked at data from 8,670 participants from the NutriNet-Santé Study, an ongoing French web-based cohort study. Dietary intakes were assessed using three 24-hour records, while a questionnaire determined lifestyle factors. In addition to the web study, blood pressure measurements were collected and participants underwent a clinical examination.
The dietary questionnaires looked at alcohol consumption, mineral intake—including sodium, potassium, calcium, magnesium and phosphorus—and total energy intake. Demographic, health and lifestyle data were collected at baseline and yearly thereafter using web-based questionnaires.
Age-adjusted associations and then multivariate associations between systolic BP (SBP) and lifestyle behaviors were estimated using multiple linear regressions.
Of the 8,670 volunteers, 84 (4 percent) men and 229 (3.5 percent) women reported being hypertensive (without hypertensive drug use). Regarding blood presssure measurements, 586 (28.2 percent) men and 775 (11.8 percent) women were hypertensive. Globally, salt consumption was higher in hypertensive participants compared with those who were nonhypertensive. Hypertensive participants displayed higher BMI than those who were not and they were more active.
Ultimately, there were a variety of factors that impacted blood pressure levels, including fruit and vegetable intake—which positively impacted blood pressure—and BMI. However, the study authors concluded, “BMI was the main contributory modifiable factor of BP level after multiple adjustments."
The relationship between BMI and SBP level was strong in both sexes where SBP was higher in participants with elevated BMIs. Salt intake was positively associated with SBP in men but not in women (results were similar using sodium intake from foods). Further, adjustments of total energy intake (without alcohol) did not modify the results. The negative relationship between consumption of fruits and vegetables was significant in both sexes. SBP increased significantly with the dietary sodium–potassium ratio in both sexes. Alcohol consumption was positively associated with SBP in both sexes.
Of course, these findings don’t take sodium off the radar. FDA recently confirmed its plans to release voluntary guidelines to reduce sodium levels in processed foods and restaurant foods nationwide.
Salt is the greatest contributor of sodium in the diet, and is responsible for 90 percent of the sodium consumed, according to the Centers for Disease Control and Prevention. Reducing salt content in food and beverage products can go a long way in sodium-reduction efforts. However, salt contributes both flavor and functionality in a range of applications, and is not easily replaced. Fortunately, Food Product Design dove into the topic in its recent Digital Pulse, The Salt of the Matter: Trends in Sodium Reduction.
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