Association Between Na, K, and Lipid Intake in Each Meal and Blood Pressure.

Front Nutr

Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, Tokyo, Japan.

Published: March 2022

AI Article Synopsis

  • Cardiovascular diseases (CVDs) are a major global health concern, with high blood pressure being a key risk factor linked to nutrient intake, including sodium and potassium.
  • This study analyzed dietary data from 2,402 participants using the "Asken" app to explore how nutrient intake at breakfast, lunch, and dinner affects blood pressure.
  • Findings indicate that the timing of nutrient consumption plays a significant role in blood pressure management, suggesting that adjustments in when and what we eat could help prevent hypertension, though further research is needed beyond app users.

Article Abstract

Cardiovascular diseases (CVDs) are one of the leading causes of death worldwide, and one of the most significant risk factors for CVDs is high blood pressure. Blood pressure is associated with various nutrients, such as sodium, potassium, and cholesterol. However, research focusing on the timing of intake of these nutrients and blood pressure has not been conducted. In this study, we used dietary data and a questionnaire asking about the sleep, physical activity, and blood pressure, collected from the food-log app "Asken" (total = 2,402), to investigate the relationship between the dietary data of nutrient intake in the breakfast, lunch, and dinner and blood pressure. Daily total intake of various nutrients such as sodium, sodium-to-potassium ratio, total energy, lipid, carbohydrate, and saturated fat showed a significant association with blood pressure depending on the meal timing. From multiple regression analysis, eliminating the confounding factors, lunch sodium-to-potassium ratio, dinner energy, lipid, cholesterol, saturated fat, and alcohol intake were positively associated with blood pressure, whereas breakfast protein and lunch fiber intake showed a negative association with blood pressure. Our results suggest that nutrient intake timing is also an important factor in the prevention of high blood pressure. Our study provides possibilities to prevent hypertension by changing the timing of nutrient intake, especially sodium, together with potassium and lipids. However, because our research was limited to food-log app users, broader research regarding the general population needs to be conducted.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8931534PMC
http://dx.doi.org/10.3389/fnut.2022.853118DOI Listing

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