TY - JOUR
T1 - Dietary patterns associated with hypertension among stroke-free indigenous Africans
T2 - insights from the Stroke Investigative Research and Educational Network study
AU - SIREN investigators
AU - Okekunle, Akinkunmi Paul
AU - Asowata, Osahon Jeffery
AU - Akpa, Onoja Matthew
AU - Fakunle, Adekunle Gregory
AU - Bodunde, Ifeoluwa
AU - Komolafe, Morenikeji
AU - Arulogun, Oyedunni
AU - Sarfo, Fred Stephen
AU - Obiako, Reginald
AU - Osaigbovo, Godwin
AU - Ogbole, Godwin
AU - Bello, Abiodun
AU - Adeniyi, Sunday
AU - Calys-Tagoe, Benedict
AU - Appiah, Lambert
AU - Jenkins, Carolyn
AU - Oyinloye, Olalekan
AU - Dambatta, Hamisu
AU - Balogun, Olayemi
AU - Singh, Arti
AU - Olalere, Abimbola
AU - Mensah, Yaw
AU - Ogah, Okechukwu S.
AU - Ibinaiye, Philip
AU - Adebayo, Oladimeji
AU - Adebajo, Olayinka
AU - Adebayo, Philip
AU - Chukwuonye, Ijezie
AU - Akinyemi, Rufus
AU - Ovbiagele, Bruce
AU - Owolabi, Mayowa
N1 - Publisher Copyright:
© 2024 Lippincott Williams and Wilkins. All rights reserved.
PY - 2024/4/1
Y1 - 2024/4/1
N2 - Background: The dietary factors associated with the high burden of hypertension among indigenous Africans remain poorly understood. We assessed the relationship between dietary patterns and hypertension among indigenous Africans. Method: In this study, 1550 participants with hypertension matched (for age:±5 years, sex and ethnicity) with 1550 participants without hypertension were identified from the stroke-free population in the Stroke Investigative Research and Educational Network study in Ghana and Nigeria. Food consumption was assessed using a food frequency questionnaire, and dietary information was summarized using principal component analysis to identify seven dietary patterns. Conditional logistic regression was applied to compute the odds ratio (OR) and 95% confidence interval (CI) for the risk of hypertension by tertiles of dietary patterns adjusting for age, education, income, smoking, alcohol use, physical inactivity, family history of cardiovascular diseases, obesity and salt intake at a two-sided P less than 0.05. Results: Multivariable-adjusted OR [95% confidence interval (CI)] for risk of hypertension by second and third tertiles [using the lowest (first) tertile as reference] of dietary patterns were 0.62 (0.48–0.80), 0.70 (0.54–0.90) for whole grains and fruit drinks; 0.87 (0.68–1.12), 0.83 (0.64–1.08) for fruits; 0.85 (0.65–1.10), 0.97 (0.75–1.26) for vegetables, legumes and potatoes; 0.78 (0.60–1.00), 0.84 (0.65–1.08) for fried foods and sweetened drinks; 1.13 (0.88–1.45), 0.80 (0.62–1.03) for poultry product and organ meat; 1.11 (0.86–1.43), 0.88 (0.68–1.14) for red meat; and 1.14 (0.88–1.48), 1.09 (0.84–1.43) for processed foods (P<0.05). Conclusion: A higher adherence to dietary consumption of whole grains and fruits was inversely associated with low odds of hypertension in this population.
AB - Background: The dietary factors associated with the high burden of hypertension among indigenous Africans remain poorly understood. We assessed the relationship between dietary patterns and hypertension among indigenous Africans. Method: In this study, 1550 participants with hypertension matched (for age:±5 years, sex and ethnicity) with 1550 participants without hypertension were identified from the stroke-free population in the Stroke Investigative Research and Educational Network study in Ghana and Nigeria. Food consumption was assessed using a food frequency questionnaire, and dietary information was summarized using principal component analysis to identify seven dietary patterns. Conditional logistic regression was applied to compute the odds ratio (OR) and 95% confidence interval (CI) for the risk of hypertension by tertiles of dietary patterns adjusting for age, education, income, smoking, alcohol use, physical inactivity, family history of cardiovascular diseases, obesity and salt intake at a two-sided P less than 0.05. Results: Multivariable-adjusted OR [95% confidence interval (CI)] for risk of hypertension by second and third tertiles [using the lowest (first) tertile as reference] of dietary patterns were 0.62 (0.48–0.80), 0.70 (0.54–0.90) for whole grains and fruit drinks; 0.87 (0.68–1.12), 0.83 (0.64–1.08) for fruits; 0.85 (0.65–1.10), 0.97 (0.75–1.26) for vegetables, legumes and potatoes; 0.78 (0.60–1.00), 0.84 (0.65–1.08) for fried foods and sweetened drinks; 1.13 (0.88–1.45), 0.80 (0.62–1.03) for poultry product and organ meat; 1.11 (0.86–1.43), 0.88 (0.68–1.14) for red meat; and 1.14 (0.88–1.48), 1.09 (0.84–1.43) for processed foods (P<0.05). Conclusion: A higher adherence to dietary consumption of whole grains and fruits was inversely associated with low odds of hypertension in this population.
KW - Ghana
KW - Nigeria
KW - blood pressure
KW - diet
KW - hypertension
KW - principal component analysis
UR - http://www.scopus.com/inward/record.url?scp=85186962107&partnerID=8YFLogxK
U2 - 10.1097/HJH.0000000000003662
DO - 10.1097/HJH.0000000000003662
M3 - Article
C2 - 38230616
AN - SCOPUS:85186962107
SN - 0263-6352
VL - 42
SP - 620
EP - 628
JO - Journal of Hypertension
JF - Journal of Hypertension
IS - 4
ER -