Identification of dietary patterns associated with blood pressure in a sample of overweight Australian adults

• Published in: Journal of human hypertension Vol. 30; no. 11; pp. 672 - 678
• Main Authors: Anil, S, Charlton, K E, Tapsell, L C, Probst, Y, Ndanuko, R, Batterham, M J
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.11.2016; Nature Publishing Group
• Subjects: 692/499; 692/699; Adult; Australia - epidemiology; Blood Pressure; Body weight; Body weight loss; Confectionery; Cross-Sectional Studies; Diet; Eating; Epidemiology; Factor analysis; Factor Analysis, Statistical; Feeding Behavior; Female; Food; Food and nutrition; Food habits; Fruits; Health Administration; Health aspects; Healthy Diet; Humans; Hypertension; Hypertension - diagnosis; Hypertension - epidemiology; Hypertension - physiopathology; Hypertension - prevention & control; Legumes; Linear Models; Male; Meat; Medicine; Medicine & Public Health; Middle Aged; Multivariate Analysis; Nutrition; Nuts; Obesity; original-article; Overweight; Overweight - diagnosis; Overweight - diet therapy; Overweight - epidemiology; Overweight - psychology; Overweight persons; Product/Service Evaluations; Protective Factors; Public Health; Risk Assessment; Risk Factors; Seafood; Time Factors; Treatment Outcome; Weight Loss; Young Adult; Australia
• ISSN: 0950-9240; 1476-5527
• DOI: 10.1038/jhh.2016.10

The dietary approaches to stop hypertension (DASH) diet provides strong evidence for an optimal dietary pattern for blood pressure (BP) control; however, investigation at the level of key foods in a dietary pattern is sparse. This study aimed to assess the relationship between dietary patterns driven by key foods with BP in a sample of obese Australian adults. Secondary analysis was conducted on baseline data of 118 participants (45.1±8.4 years, mean BP=124.1±15.8/72.6±9.2 mm Hg) recruited in a weight reduction randomized controlled trial (ACTRN12608000425392). Dietary assessment was by a validated diet history interview. The average of three office BP measurements was taken. Factor analysis extracted dietary patterns and their relation to systolic BP (SBP) and diastolic BP (DBP) was analysed using multiple linear regression. Eight dietary patterns were identified based on leading foods: meat and alcohol; seafood; fats; fruits and nuts; legumes; confectionery; sweet foods; and yeast extracts and seasonings. A lower SBP was associated with alignment with the fruit and nuts pattern ( β =−4.1 (95% confidence interval −7.5 to −0.7) mm Hg) and with seafood for DBP ( β =−2.4 (−4.6 to −0.3) mm Hg). SBP and DBP were higher with yeast extract and seasonings ( β =4.3 (1.4–7.3); 2.5 (0.9–4.0) mm Hg, respectively). In obese adults attending for weight loss, dietary patterns that included larger amounts of fruits and nuts and/or seafood were associated with lower BP at baseline, whereas patterns that were characterised by yeast extract and seasonings were associated with higher BP.