Dietary variety is a protective factor for elevated systolic blood pressure

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de Oliveira, Erick Prado [UNESP]
de Camargo, Karina Fernandes [UNESP]
Castanho, Gabriela Kaiser Fullin [UNESP]
Nicola, Marina [UNESP]
Portero-McLellan, Kátia Cristina [UNESP]
Burini, Roberto Carlos [UNESP]

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Background: 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.



Blood pressure, Diet, Food quality, Hypertension, Sodium-restricted

Como citar

Arquivos Brasileiros de Cardiologia, v. 98, n. 4, p. 338-343, 2012.