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首页> 外文期刊>Hypertension: An Official Journal of the American Heart Association >Individual and Combined Effects of Dietary Factors on Risk of Incident Hypertension Prospective Analysis From the NutriNet-Sante Cohort
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Individual and Combined Effects of Dietary Factors on Risk of Incident Hypertension Prospective Analysis From the NutriNet-Sante Cohort

机译：膳食因素对事件高血压前瞻性分析膳食因素的综合影响 - 来自Nutrinet-Sante Cohort

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Dietary intake is pointed as one of the major determinants in hypertension development. Data in the area are mostly obtained from cross-sectional studies. We aimed to investigate the prospective association between (1) individual nutritional factors and (2) adherence to the Dietary Approach to Stop Hypertension and the risk of incident hypertension in a large cohort study. We prospectively examined the incidence of hypertension among 80 426 French adults participating in the NutriNetSante cohort study. Self-reported sociodemographic, lifestyle health questionnaires and dietary consumption assessed by three 24-hour records were completed at baseline and yearly thereafter. Associations between quartiles (Q) of nutrients and food groups and adherence to Dietary Approach to Stop Hypertension diet and hypertension risk were assessed by multivariable Cox proportional hazards models. During a mean follow-up of 3.4 +/- 2.1 years, 2413 cases of incident hypertension were documented. Dietary intakes of sodium (Q4 versus Q1): hazard ratio (HR)=1.17 (95% confidence interval [CI], 1.02-1.35), potassium: HR=0.82 (95% CI, 0.72-0.94), animal protein: HR=1.26 (95% CI, 1.11-1.43), vegetable protein: HR=0.85 (95% CI, 0.75-0.95), fiber: HR =0.81 (95% CI, 0.71-0.93), magnesium: HR=0.77 (95% CI, 0.67-0.89), fruit and vegetables: HR=0.85 (95% CI, 0.74-0.97), whole grain: HR=0.84(95% CI, 0.76-0.93), nuts: HR=0.72 (95% CI, 0.63-0.83), and red and processed meat: HR=1.25 (95% CI, 1.11-0.42) were associated with risk of hypertension. Besides, adherence to the Dietary Approach to Stop Hypertension was strongly inversely associated with incident hypertension: (Q4 versus Q1) HR=0.66 (95% CI, 0.58-0.75). Our results confirmed the association of several nutritional factors intake and incident hypertension and highlighted that adopting a global healthy diet could strongly contribute to the prevention of hypertension.
机译：饮食摄入量被指向高血压发展中的主要决定因素之一。该地区中的数据主要从横截面研究获得。我们旨在调查（1）个体营养因素与（2）依赖于膳食方法的前瞻性关联，以阻止高血压和大型队列研究中发生事故高血压的风险。我们预期检查了8246名法国成年人的高血压发病率参与Nutrinetsante Cohort研究。自我报告的社会造影，生活方式健康问卷和三个24小时记录评估的饮食消费在此后，每年都在基线完成。通过多变量的Cox比例危险模型评估了营养素和食物组的四分位数（Q）之间的营养和食物组和依赖于饮食方法来阻止高血压饮食和高血压风险。在3.4 +/- 2.1岁的平均随访期间，记录了2413例入射高血压。钠的膳食摄入量（Q4与Q1）：危险比（HR）= 1.17（95％置信区间[CI]，1.02-1.35），钾：HR = 0.82（95％CI，0.72-0.94），动物蛋白质：HR = 1.26（95％CI，1.11-1.43），植物蛋白：HR = 0.85（95％CI，0.75-0.95），纤维：HR = 0.81（95％CI，0.71-0.93），镁：HR = 0.77（95 ％CI，0.67-0.89），水果和蔬菜：HR = 0.85（95％CI，0.74-0.97），全谷物：HR = 0.84（95％CI，0.76-0.93），螺母：HR = 0.72（95％CI ，0.63-0.83）和红色和加工肉：HR = 1.25（95％CI，1.11-0.42）与高血压风险有关。此外，依然依赖于止血高血压的依赖性与入射高血压相反：（Q4对Q1）HR = 0.66（95％CI，0.58-0.75）。我们的结果证实了几种营养因素摄入和事件高血压的关联，并强调采用全球健康饮食可能强烈促进预防高血压。

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