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Comparison of risk factors between risk group and patients with hypertension
Author(s) -
Choi Jihyun,
Moon HyunKyung
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a685-b
Subject(s) - medicine , odds ratio , waist , risk factor , obesity , alcohol , logistic regression , food science , sugar , environmental health , biology , biochemistry
The purpose of this study is to investigate the difference of risk factors focused on dietary intake between risk group and patients with hypertension. The data was obtained from 2001 National Health and Nutrition Survey of Korea. The subjects were adults aged 30 years and older, and divided into 3 groups: 1955 normal(below 120/80mmHG), 1273 risk group(RG), and 1079 hypertension group(HG, over 140/90mmHG). Odds ratio was calculated by logistic regression. Risk factors for RG were energy, fat, sugar and Ca, and for HG were energy, fat, sugar, Na and vitamin B2. In food group analysis, risk factors for RG were fungi & mushrooms, beverage & alcohol and dairy, and for HG were beverage & alcohol, fruits and eggs. In dish group, risk factors for RG were rice, noodles & mandu, soup, dairy & ice creams and alcohol, and for HG were rice, noodles & mandu, gruels, stew and beverage & teas. Both groups had high odds ratio with increased age, BMI, WHR, WC(waist circumference) and TG, and decreased HDL and subjective health condition significantly. Total cholesterol was a risk factor for HG only. With these results, same risk factors were energy, fat, sugar, beverage & alcohol, rice, noodles & mandu, BMI, WHR, WC, TG and HDL for both groups. The rest of the variables were different.