Background
Dietary sodium intake as a cause of hypertension remains controversial. We examined the impact of diet on blood pressure (BP) in college-aged adults, hypothesizing that increased dietary sodium intake would correlate with elevations in BP.
Methods
In a cross-sectional study, students completed validated questionnaires for diet (Rate-Your-Plate or RYP), exercise, perceived stress and sleep. Students also had measures of blood pressure and body mass index (BMI). Students with BP≤120/80 (normotensive) were compared to those with BP>120/80 but less than 140/90 (pre-hypertensive) using t-test or chi-square as appropriate. The Bonferroni correction for multiple comparisons required p<0.0031 to reach statistical significance.
Results
Of 180 students, ten with hypertension were excluded from analysis. Students were taking no vasoactive medications. Normotensives (n=84) were similar to pre-hypertensives (n=86) for mean age±SD (19.5±1.2 vs 20.1±2.2 years, p=0.03), race (p=0.58), exercise (p=0.27), perceived stress (p=0.05), and sleep time (p=0.22). Normotensives were mostly women (94% vs 59% women, p<0.0001) and had lower BMI (23.0 vs 24.8 kg/m2, p=0.003). Groups were similar for six RYP factors suggesting high dietary salt: eating out (p=0.014), cold cuts/breakfast meats (p=0.43), cheese (p=0.17), added salt (p=0.07), canned food/packaged meals (p=0.79) and salty snacks (p=0.78). Normotensives had lower fat intake by four RYP factors indicating high fat intake: red meat frequency, p=0.0002; red meat choices, p=0.004; poultry with skin, p=0.008; dressing choices, p=0.003.
Conclusion
Independent of exercise, stress and sleep, high fat dietary choices but not dietary sodium were significantly associated with pre-hypertension.
