Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study
Wu PY, Yang SH, Wong TC, Chen TW, Chen HH, Chen TH, Chen YT
PloS one · 14 citas
Etiquetas de revisión
Sin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de casos y controles (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Science Council
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2015-10-30 · PLoS One · vol. 10 · número 10 · pág. e0141917
- Editorial
- Public Library of Science
- Citado
- 21 citas · más que el 88% de estudios similares · 2.3× el promedio de su campo
- Referencias
- 78 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Sodium Intake and Health · Consumer Attitudes and Food Labeling
- Palabras clave
- Blood pressure, Medicine, Odds ratio, Confidence interval, Hemodialysis, Cross-sectional study, Internal medicine, Diastole, Red meat, Body mass index, Dialysis, Cardiology, Pathology
- MeSH
- humans, hypertension, sodium, dietary, renal dialysis, case-control studies, blood pressure, aged, middle aged, female, male, renal insufficiency, chronic, red meat
7 autores
- Peï-Yu Wu🇹🇼Taipei Medical University
- Shwu‐Huey Yang🇹🇼 · autor de correspondenciaTaipei Medical University
- Te-Chih Wong🇹🇼Taipei Medical University
- Tzen-Wen Chen🇹🇼Taipei Medical University Hospital; Wan Fang Hospital
- His-Hsien Chen🇹🇼Taipei Medical University Hospital
- Tso-Hsiao Chen🇹🇼Taipei Medical University Hospital; Wan Fang Hospital
- Yu-Tong Chen🇹🇼Taipei Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham). In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0-4.3]), and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2-5.5]). After adjustment for dietary sodium contents or body mass index (BMI), most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P < .05) and white meats (β = -0. 75, P = .05) was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P < .05), white meat (β = -0. 62, P < .05). Thus, in these hemodialysis patients, intake of processed meat is significantly positively associated with higher blood pressure risk, and both sodium contents in processed meat and BMI significantly contributes to this association.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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