The Relationship Between Dietary Factors And Salt Sensitivity Of Blood Pressure In Different Blood Pressure Status In The Gannan Tibetan

Objective To explore the relationship between dietary factors and salt sensitivity of blood pressure in different blood pressure status in the Tibetan population in Gannan.Methods From August 2013 to September 2014,according to the inclusion and exclusion criteria,1473 Tibetan populations were actually included in the study in Xiahe County and Cooperative City,Gannan Tibetan Autonomous Prefecture,Gansu Province,799 patients with essential hypertension as the case group and 674 participants with normal blood pressure as the control group.The age,gender,occupation,monthly income,education level,and dietary factors were collected by using a self-designed questionnaire,at the same time measured height,weight and blood pressure of the participants.Salt sensitivity of blood pressure was assessed by the modified acute salt load test,according to the Sullivan standard to determine whether there was salt sensitivity of blood pressure.Finally,the participants were divided into salt-sensitive hypertensions(SSH),non-salt-sensitive hypertensions(NSSH),salt-sensitive non-hypertensions(SSNH),and non-salt-sensitive non-hypertensions(NSSNH)according to the blood pressure status and salt sensitivity detection results.Results 1.Basic characteristics of participants with different blood pressure status.Among hypertensions,the proportion of women,low and high education level,and low monthly income in the salt-sensitive group was higher than that in the non-salt-sensitive group(P<0.05);In the normal blood pressure group,the proportion of low education level,medium physical activity,high physical activity,and low monthly income in the salt sensitive group was higher than that of the non-salt sensitive group,while the proportion of middle education level,low physical activity,and high monthly income was lower than that of the non-salt-sensitive group(P<0.05).2.Detection rate of salt sensitivity of blood pressure in populations with different blood pressure status and characteristics.Among hypertensions,the detection rate of salt sensitivity was higher in the groups of 35-64 years old,female,low education level and middle monthly income(P<0.05).In the normal blood pressure group,the low education level and low monthly income group had a higher detection rate of salt sensitivity(P<0.05).3.Dietary intake of participants with different blood pressure status.Among hypertensions,the proportion of taking low-dose staple food,fresh vegetables and fresh fruits in the salt sensitive group was higher than that in the non-salt sensitive group(P<0.05).In the normal blood pressure group,the proportion of taking high-dose red meat,bacon,milk and dairy products,white meat and eggs in the salt-sensitive group was higher than that in the non-salt-sensitive group,while the proportion of low-dose staple food in the salt-sensitive group was higher than that in the non-salt-sensitive group(P<0.05).4.Relationship between dietary factors and salt sensitivity with different blood pressure status.After adjusting for age,gender,BMI,education level,monthly income,occupation,physical activity,smoking and drinking,among hypertensions,compared with non-salt sensitivity,high-dose staple food and white meat reduced the risk of salt sensitivity [OR=0.36,95% CI: 0.18-0.73],[OR= 0.27,95% CI: 0.08-0.93];In the normal blood pressure group,high-dose of bacon,milk and dairy products,and white meat increased the risk of salt sensitivity [OR= 4.41,95% CI: 1.52-12.76],[OR= 2.85,95% CI: 1.24-6.06],[OR= 4.39,95%CI: 1.19-16.19].5.Multiple Logistic regression analysis of influencing factors of SSH,NSSH and SSNH.Compared with NSSNH,Red meat increased the risk of SSH and NSSH [OR = 2.70,95% CI:1.47-4.97],[OR= 2.52,95% CI: 1.28-4.97];Bacon,milk and dairy products,and white meat increased the risk of SSNH [OR= 5.04,95% CI: 2.09-12.18],[OR= 2.76,95% CI: 1.51-5.04],[OR = 3.34,95% CI: 1.18-9.43].Conclusion The relationship between salt sensitivity of blood pressure and dietary factors was affected by blood pressure status.In people with high blood pressure,taking high dose of staple food and white meat reduced the risk of salt sensitivity;In people with normal blood pressure,taking high dose of bacon,milk and dairy products,and white meat increased the risk of salt sensitivity.Red meat is an independent risk factor for both hypertension and salt sensitivity of blood pressure.