Dietary variety is a protective factor for elevated systolic blood pressure

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorde Oliveira, Erick Prado-
Autor(es): dc.creatorde Camargo, Karina Fernandes-
Autor(es): dc.creatorCastanho, Gabriela Kaiser Fullin-
Autor(es): dc.creatorNicola, Marina-
Autor(es): dc.creatorPortero-McLellan, Kátia Cristina-
Autor(es): dc.creatorBurini, Roberto Carlos-
Data de aceite: dc.date.accessioned2025-08-21T21:34:05Z-
Data de disponibilização: dc.date.available2025-08-21T21:34:05Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2012-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/S0066-782X2012005000024-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/226903-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/226903-
Descrição: dc.descriptionBackground: Diet directly influences systemic arterial hypertension (SAH), which is one of the main risk factors for cardiovascular disease. Objective: To associate hypertension with dietary factors in adults clinically selected for a change-of-lifestyle program. Methods: Cross-sectional study comprising 335 individuals, aged between 44 and 65 years, clinically selected for a change-of-lifestyle program. We evaluated anthropometric data (BMI, %body fat and waist circumference), biochemical components (plasma glucose, triglycerides, total cholesterol, HDL-C and LDL-c) and diet, through the 24- hour recall method. The quality of the diet was assessed by the Healthy Eating Index. Blood pressure was measured according to the V Brazilian Guidelines on Hypertension and classified according to NCEP-ATPIII. Logistic regression was performed to determine the likelihood of changes in SBP and DBP according to dietary intake. The level of significance was set at p <0.05. Results: There was a positive correlation between diastolic blood pressure and sugar and cholesterol intake, and a negative one with intake of fiber, portions of oil and fats and diet quality. Dietary variety with ≥ 8 food items showed a protective effect for alterations in systolic blood pressure, OR = 0.361 (0.148 to 0.878). Conclusion: A greater dietary variety had a protective effect on the systolic blood pressure.-
Descrição: dc.descriptionDepartamento de Saúde Pública Centro de Metabolismo em Exercício e Nutrição (CeMENutri) Faculdade de Medicina de Botucatu (UNESP)-
Descrição: dc.descriptionDepartamento de Patologia Faculdade de Medicina de Botucatu (UNESP) CeMENutri, Depto de Saúde Pública (FMBUNESP), Distrito de Rubião Jr, s/no, 18618-970 - Botucatu, SP-
Descrição: dc.descriptionDepartamento de Saúde Pública Centro de Metabolismo em Exercício e Nutrição (CeMENutri) Faculdade de Medicina de Botucatu (UNESP)-
Descrição: dc.descriptionDepartamento de Patologia Faculdade de Medicina de Botucatu (UNESP) CeMENutri, Depto de Saúde Pública (FMBUNESP), Distrito de Rubião Jr, s/no, 18618-970 - Botucatu, SP-
Formato: dc.format338-343-
Idioma: dc.languageen-
Relação: dc.relationArquivos Brasileiros de Cardiologia-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBlood pressure-
Palavras-chave: dc.subjectDiet-
Palavras-chave: dc.subjectFood quality-
Palavras-chave: dc.subjectHypertension-
Palavras-chave: dc.subjectSodium-restricted-
Título: dc.titleDietary variety is a protective factor for elevated systolic blood pressure-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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