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Nutrients and Salt Consumption of Hypertension Patients According to Treatment Status  

Yim Juneeun (Research Institute of Clinical Nutrition, Kyung Hee University)
Cho Miran (Research Institute of Clinical Nutrition, Kyung Hee University)
Yin Chanesik (CHA Biomedical Center, College of Medicine, Pochon CHA University)
Seo Byune Kwan (Department of Acupuncture, Oriental Internal Medicine, Kyung Hee University)
Koh Hweone Gyun (Department of Acupuncture, Oriental Internal Medicine, Kyung Hee University)
Choue Ryowon (Department of Medical Nutrition, Graduate School of East-west Medical Sciene, Kyung Hee University)
Publication Information
Journal of Nutrition and Health / v.38, no.9, 2005 , pp. 706-716 More about this Journal
Abstract
High blood pressure is an important determinant of the incidence of coronary heart disease, stroke, congestive heart failure, renal failure, and peripheral vascular disease. Recommendations for control of high blood pressure emphasize lifestyle modification, including weight control, reduced sodium intake, increased physical activity. Subjects who were normotensive (n=19, $47.2\pm9.0$ y, BP l16/81 mmHg) ,treatment hypertensive (n=33, $54.2\pm6.9$ y, BP 132/85 mmHg) and non-treatment hypertensive (n=14, $50.1\pm11.0$ y, 149/94 mmHg) recruited. Anthropometric assessment (height weight waist circumference, hip circumference, fat$\%$, fat mass, and lean body mass) and dietary assessments (using 3-days food records, daily nutrient intakes were inuysed by CAN PRO 2.0 were carried out. Blood and 24-hour urine were collected). Test of recognition for salt taste threshold were performed. In non-treatment hypertensive male subjects, weight, $\%$IBW, BMI, and waist circumference were significantly higher than those of normotensive and treatment hypertensive subjects (p<0.05) .Food habits were not significantly different among the three groups. Intakes of vitamin A, vitamin B,, and vitamin B, were significantly higher in normotensive group (p<0.05). Intakes of sodium and salt taste recognition threshold were the highest in normotensive group and the lowest in treatment hypertensive group (p<0.05). Blood levels of lipids and minerals were not significantly different among the three groups. Urinary calcium level of normotensive group were significantly higher than that of treatment hypertensive and non-treatment hypertensive groups (p<0.05). These results indicate that continuous management of hypertension by drug and non-drug treatment affects salt taste recognition threshold and reduced the consumption of sodium. However, dietary sodium intake exceed recommended sodium intake to prevent and treat hypertension. It is necessary to develop the lifestyle modification program that may have beneficial effects on hypertension treatment.
Keywords
hypertension; salt consumption; nutrients consumption; salt taste recognition threshold;
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