Survey Of Hypertension Detection Rate On A University Faculty In Shanxi Province And Its Diet-related Risk Factors Analysis

Objective To explore the hypertension detection rate of the university faculty in Shaan Xi province and analyze its risk factors so as to provide scientific basis for the prevention and control of hypertension.Methods(1) The data of physical and cardiovascular health examination was collected to understand the hypertension detection rate of a university faculty in Shaanxiprovince in 2009~2013.(2) The research target object of participating in healthy examination in this university was selected for the study in 2013. The subjects were divided into two groups including hypertensive case group and control group based on WHO/International Society of Hypertension(ISH) hypertension grading standards, and 150 hypertensive cases and healthy staff of each group were sampled randomly as the research object. The questionnaire was designed to investigate the demographic situation, and blood biochemical indicators and dietary survey were carried out for analyzing some risk factors of hypertension in the university faculty.Results(1) Total detection rate of hypertension in the university faculty was 10.2% in 2009-2013, and showed an increasing trend year by year, and the constituent rate was significantly increased after 2011. Hypertension constituent rate of the male was 6.29% and the female was 3.92% among the university faculty from 2009 to 2013. The constituent rate of hypertension increased with the growth of age, and over 60 age population had the highest constituent rate. The highest constituent rate of hypertension was high school and below degree(3.60%), and the lowest constituent rate of hypertension was doctor degree(1.23%) in education background, and the highest constituent rate of worker was 3.28%.(2) The levels of systolic blood pressure, diastolic blood pressure, homocysteine(Hcy), triglycerides(TG) and low density lipoprotein cholesterol(LDL-C) in hypertension case group increased significantly when compared to control group(P<0.01). Logistic regression analysis showed that the age, sex, occupation, HCY and TGL were the main factors affecting the incidence of hypertension in this university faculty(P<0.01), among which the age and TG were the high risk factors of hypertension(P<0.01).(3) The average daily foods intake of meat, eggs, edible oils and alcohol as well as the nutrients intake of fat, calories, sodium and cholesterol were significantly higher than that of control group(P<0.05), and the foods intake of meat, eggs and edible oils exceeded recommended intake every day in case group, but the foods intake of dairy products, vegetables, fruits and fish was significantly lower than that of the control group(P<0.05).Conclusion The results indicated that the hypertension detection rate appear in gradually increasing trend of the university staff in Shanxi Province in 2009~2013, and the age and triglyceride are the high risk factors of hypertension. The excessive foods intake of meat, eggs, alcohol and edible oils may be the main dietary factors that induce the incident of hypertension in this population. In response to these risk factors, the comprehensive measures should be taken to improve the dietary patterns and strengthen health education of the university faculty in order to achieve the purpose of the prevention and control of hypertension occur and development.