我国人群饮食习惯及食品补充剂的使用与高血压风险的相关性  

The Association of Dietary Habits and Food Supplements with Hypertension Risk in Chinese Population Based on China Kadoorie Biobank

作　　者：赵麟 官宝怡 王心意 樊怡萱 徐浩[2] ZHAO Lin;GUAN Baoyi;WANG Xinyi;FAN Yixuan;XU Hao(Beijing University of Chinese Medicine,Beijing 100029,China;Xiyuan Hospital,China Academy of Chinese Medical Sciences,National Clinical Research Center for Chinese Medicine Cardiology,Beijing 100091,China)

机构地区：[1]北京中医药大学,北京100029 [2]中国中医科学院西苑医院国家中医心血管病临床医学研究中心,北京100091 [3]中国中医科学院研究生院

出　　处：《中西医结合心脑血管病杂志》2023年第9期1537-1542,共6页Chinese Journal of Integrative Medicine on Cardio-Cerebrovascular Disease

基　　金：中国中医科学院科技创新工程项目(No.CI2021B004)。

摘　　要：目的:了解我国人群饮食习惯及食品补充剂使用情况对新发高血压的影响,为制定相关干预策略提供依据。方法:使用中国慢性病前瞻性研究(CKB)的数据,纳入接受随访且基线时未患有高血压的参与者,使用Logistic回归进行影响因素分析,探索饮食习惯和食品补充剂与高血压风险的相关性。结果:共纳入成人17551例,平均随访期限2.5年,其中1070例于第1次随访时发现高血压。多因素Logistic回归分析结果显示,年龄(OR=2.05,P<0.01)、中心性肥胖(OR=1.56,P<0.01)、超重(OR=1.76,P<0.01)、糖尿病(OR=2.21,P<0.01)、肾病(OR=1.71,P=0.02)、食用大豆制品每周≥4 d(OR=1.25,P=0.04)和使用钙、铁、锌补充剂(OR=1.44,P<0.01)是新发高血压的危险因素;高受教育程度(OR=0.89,P<0.01)、食用辛辣食物每周≥4 d(OR=0.77,P<0.01)和食用粗粮(除面食和大米之外的主食)每周≥4 d(OR=0.71,P<0.01)是新发高血压的保护性因素。结论:偏嗜辛辣及粗粮是新发高血压的保护性因素,偏嗜大豆制品和钙、铁、锌补充剂与高血压风险升高相关。Objective:To analyze the influence of dietary habits and the use of food supplements on the incidence of hypertension in Chinese population,and provide reference for formulating relevant intervention strategies.Methods:The subjects without hypertension at baseline were included using data of China Kadoorie Biobank(CKB).Logistic regression was employed to explore the association of dietary habits and supplements with hypertension risk.Results:A total of 17551 adults were included,and the mean follow-up time was 2.5 years.Among them,1070 patients had hypertension at the first follow-up.The results of multivariate Logistic regression analysis showed that age(OR=2.05,P<0.01),central obesity(OR=1.56,P<0.01),overweight(OR=1.76,P<0.01),diabetes(OR=2.21,P<0.01),kidney disease(OR=1.71,P=0.02),consumption of soy products≥4 days/week(OR=1.25,P=0.04),and the use of calcium,iron,or zinc supplements(OR=1.44,P<0.01)were risk factors for hypertension.High education level(OR=0.89,P<0.01),spicy food consumption≥4 days/week(OR=0.77,P<0.01),and consumption of other staple foods(staples other than flour and rice)for≥4 days/week(OR=0.71,P<0.01)were protective factors for hypertension.Conclusion:Preference for spicy food and other staple foods were protective factors for new hypertension,and preference for soy products and calcium,iron or zinc supplements were associated with an increased risk of hypertension.

关 键 词：高血压 饮食行为 食品补充剂 危险因素 

分 类 号：R544.1[医药卫生—心血管疾病]