Dietary factors affecting control of hypertension in Minia Cardiothoracic University Hospital | ||||
| Minia Journal of Medical Research | ||||
| Article 11, Volume 35, Issue 2, April 2024, Page 92-102 PDF (661.7 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjmr.2024.262160.1623 | ||||
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| Authors | ||||
Reem Alaaeldin Rabie Abdelrahim  ; Mahmoud Abdel-fattah El- sherief; Mona Abo zeid khalifa; Sara Ibrahim Sayed
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| 1Department of Public Health and Preventive Medicine, Faculty of medicine, Minia University, Minia, Egypt | ||||
| Abstract | ||||
| Background: Uncontrolled hypertension is a major risk factor for global cardiovascular morbidity and mortality, causing an estimated half of the cardiovascular events. The relationship between blood pressure and obesity, excessive or deficient intake of certain nutrients is a subject of great importance. Aim of the study: Assessment of the nutritional status of hypertensive patients and its effect on the control of their hypertension. Methods: This study was a hospital based cross-sectional study among adult hypertensive patients (older than 18 years old) who attended the outpatient clinic in Minia Cardiothoracic University Hospital, in the period from May 2023 until October 2023. Patients were interviewed and the data was collected through a designed well-structured questionnaire including socio-demographic data and dietary assessment of each patient. Results: Total number of patients included in the study was 322 patients. The mean age was 56.9 ± 12.62 years, with (34.2%) males and (65.8%) females. The percentage of uncontrolled hypertension was 34%. There was a significant effect of consuming grains (P=0.001), proteins (P=0.001), sweets (P=0.004), different types of fats (P=0.038), and amount of salt (P=0.001) on the control of hypertension. Conclusion: Dietary factors decreasing the control of hypertension include consumption of grains, proteins, sweets, ghee, hydrogenated oils, and salt. These factors should be restricted in the diet of hypertensive patients to achieve the best possible control | ||||
| Keywords | ||||
| Hypertension; control; diet; nutrition | ||||
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