Enquête alimentaire sur la consommation de sel chez des hypertendus à Oran (Algérie) en 2014 [Dietary survey of salt consumption in hypertensive subjects of Oran (Algeria) on 2014]
Introduction. Hypertension is a cardiovascular risk factor which results from the combination of genetic and environmental factors. Nutritional factors may explain 30 to 75% of hypertension cases. Objective. To investigate the association between dietary salt intake and blood pressure control in hy...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Société Algérienne de Nutrition
2015-12-01
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| Series: | Nutrition & Santé |
| Subjects: | |
| Online Access: | http://www.nutrition-sante.dz/articles/enquete-alimentaire-sur-la-consommation-de-sel-chez-des-hypertendus-a-oran-algerie-en-2014-imene-draoua-randa-talhi-morad-rayeh-djamila-larbi-adnane-abdelouahab-mohamed-f-k-mesli-bachir-mohammedi-ahmed-bensaleh-nutr-sante-2015-vol-04 |
| Summary: | Introduction. Hypertension is a cardiovascular risk factor which
results from the combination of genetic and environmental factors. Nutritional factors may explain 30 to 75% of hypertension cases. Objective. To investigate the association between dietary salt intake and blood pressure control in hypertensive subjects. Population and methods. A prospective investigation to comprehensive collection was realized in 162 hypertensive
patients, aged between 27 and 87 years and monitored in cardiology offices in Oran city from June 1st to December 31th 2014. The daily intake of salt was estimated by a food inquiry about the main salty foods.The patients were scored according to the quantity of salt in each food, then classified into three groups according to their salt intake level as low,reasonable, and excessive consumption. Results. The average age of patients was 57± 12 years The average salt consumption represented 8.73
± 3.11 g/day. The average systolic blood pressure (SBP) and diastolic (DBP) were respectively 137 97 mmHg and 88.99 mmHg. A significant relationship was found between salt intake and blood pressure control level (OR = 3.38; 95% CI = [1.43-8]). Conclusion. The reduction of dietary salt can lower significantly blood pressure; nutritional actions must be deployed for a better blood pressure control. |
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| ISSN: | 2253-0983 2353-026X |