Research Article Open Access

Relationship Between Hypertension and Consumption Frequency of Certain Foods

Authors

Hulya Yardimci
Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey
|
Ayse Ozfer Ozcelik
Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey
|
Metin Saip Surucuoglu
Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey
|
CORRESPONDING AUTHOR
Yahya Ozdogan
Department of Nutrition and Dietetics, Faculty of Health Sciences, Selcuk University, Konya, Turkey
Published on: January 15, 2015
DOI 10.3923/pjn.2015.94.99
PDF

Abstract

This study is planned and conducted on the individuals aged 65 years old and over with hypertension in order to make a connection between consumption frequency of certain food that might be related to hypertension. The sample consists of 110 patients who had applied to GOLBASI HASVAK State Hospital for any reason and who had accepted to participate in the study. The data were collected by a food frequency questionnaire and the explanatory variables are gender, age and Body Mass Index. The body weights of 11.9% of the participants are found within the normal boundaries. Hypertension is a major health problem which has a percentage of 76.1. The differences among the average blood pressure values is statistically important according to food consumption frequency, which is the condition of consumption of yogurt (p<0.001) for systolic and that of egg and meat for diastolic. It is important especially to dealt with the hypertension problems in the elderly and keep it under control that every country should foster health policies according to their society and make it possible to carry out such policies. In addition, a certain behavior should be developed starting from the childhood which may affect the quality of life positively.

Keywords:

Blood pressure, elderly, food consumption frequency, hypertension

Article Metrics

120 Abstract Views
93 File Views
0 Downloads

License

Copyright (c) 2015 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

Article Citation Metrics

Find Relationship Between Hypertension and Consumption Frequency of Certain Foods on PlumX

How to Cite

Yardimci, H., Ozcelik, A. O., Surucuoglu, M. S., & Ozdogan, Y. (2015). Relationship Between Hypertension and Consumption Frequency of Certain Foods. Pakistan Journal of Nutrition, 14(2), 94–99. https://doi.org/10.3923/pjn.2015.94.99
Crossref
Scopus
Google Scholar
Europe PMC

References

1.
Altun, B., M. Arici, G. Nergizoglu, U. Derici and O. Karatan et al., 2005. Prevalence, awareness, treatment and control of hypertension in Turkey (the PatenT study) in 2003. J. Hypertens, 23: 1817-1823.
2.
Anonymous, 2004. Seventh report of the joint national committee on prevention, detection, evaluation and treatment of high blood pressure. National High Blood Pressure Education Program No: 04-52302004.
3.
WHO., 2014. The effectiveness and costs of population interventions to reduce salt consumption. World Health Organization, pp: 1-34.
4.
Arici, M., C. Turgan, B. Altun, S. Sindel and B. Erbay et al., 2010. Hypertension incidence in Turkey (HinT): A population-based study. J. Hypertens., 28: 240-244.
5.
Bales, C.W. and C.S. Ritchie, 2006. The Elderly. In: Modern Nutrition in Health and Disease, Maurice, E.S., S.A. Moshe, R. Catharina and J.C.B. Cirobert (Eds.). Lippincott Williams and Wilkins, USA., pp: 843-858.
6.
Casiglia, E., A. Mazza, V. Tikhonoff, R. Scarpa, F. Guglielmi and A. Pessina, 2002. Arterial hypertension and mortality in the elderly. Am. J. Hypertension, 15: 958-966.
7.
Dickinson, H.O., J.M. Mason, D.J. Nicolson, F. Campbell and F.R. Beyer et al., 2006. Lifestyle interventions to reduce raised blood pressure: A systematic review of randomized controlled trials. J. Hypertens, 24: 215-233.
8.
Gibson, S.R., 2005. Principal of Nutritional Assessment. Oxford University Press, New York.
9.
Ota, A., Mino, Y., H. Mikouchi and N. Kawakami, 2002. Nicotine dependence and smoking cessation after hospital discharge among inpatients with coronary heart attacks. Environ. Health Prev. Med., 7: 74-78.
10.
Reddy, K.S. and M.B. Katan, 2004. Diet, nutrition and the prevention of hypertension and cardiovascular diseases. Public Health Nutr., 7: 167-186.
11.
Sacks, F.M., L.P. Svetkey, W.M. Vollmer, L.J. Appel and G.A. Bray et al., 2001. Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. N. Engl. J. Med., 344: 3-10.
12.
Tsai, A.C., J.C. Lioi, M.C. Chang and Y.L. Chuang, 2007. Influence of diet and physical activity on aging-associated body fatness and anthropometric changes in older Taiwanese. Nutr. Res., 27: 245-251.
13.
Vos, L.E., A. Oren, C. Uiterwaal, W.H.M. Gorissen, D.E. Grobbee and M.L. Bots, 2003. Adolescent blood pressure and blood pressure tracking into young adulthood are related to subclinical atherosclerosis: The Atherosclerosis Risk in Young Adults (ARYA) study. Ame. J. Hypertension, 16: 549-555.
14.
WHO and FAO., 2003. Diet, nutrition and prevention of chronic diseases. WHO Technical Report Series, Geneva.

Most read articles by the same author(s)