Association between salt sensitivity of blood pressure and dietary habits in survey population: A case-control study

Abstract

Background

Salt sensitivity of blood pressure (SSBP) is an independent risk factor for cardiovascular diseases (CVDs) and links dietary salt with blood pressure. However, the study on the relationship between SSBP and dietary habits is rare. This study investigated the relationship between diet and SSBP in different blood pressure statues.

Methods

1459 subjects were assigned into four groups based on a case (hypertension)-control (normotension) study of SSBP and hypertension: 561 Salt-sensitive hypertension (SSH) and 235 non-salt-sensitive hypertension (NSSH) and 424 salt-sensitive normotension (SSN) and 239 non-salt-sensitive normotension (NSSN). Foods information of weekly or daily intakes were recalled. SSBP was tested with the modified salt stress test and was diagnosed with the Sullivan criteria.

Results

Compared with the NSSH and SSN groups, SSH group have lower intake of fresh fruits (both P < 0.05). Furthermore, NSSN group have the lowest intake of red meat, and bacon (P < 0.05). SSH group have the lowest intake of fresh vegetables (P < 0.05). SSN group have the highest intake of eggs, dairy products, white meat (all P < 0.05). In hypertensive patients, staple food (OR = 0.37, 95%CI: 0.10–0.64) was associated with decreased risk of salt sensitivity. In normotensive subjects, white meat (OR = 0.28, 95%CI: 0.14–0.43) was associated with reduced risk of salt sensitivity, bacon (OR = 5.39, 95%CI: 2.11–8.67) and dairy products (OR = 4.22, 95%CI: 1.82–6.56) and red meat (OR = 2.95, 95%CI: 1.15–4.84) were associated with elevated risk of salt sensitivity.

Conclusions

Dietary habits play an important role in SSBP and the role varies with blood pressure especially among population.