Nitrite and nitrate intake from processed meat is associated with elevated diastolic blood pressure (DBP)

Association of dietary patterns with hypertension among adults residing in Tibetan China: findings from a population-based study

Objectives

This study aimed to investigate the dietary patterns of Tibetan residents and explore their association with the prevalence of hypertension.

Methods

A multi-stage, stratified, random sampling method was employed to include Tibetan residents from Luhuo County, Garze Tibetan Autonomous Prefecture, Sichuan Province, China. Dietary information was collected through face-to-face interviews using a Food Frequency Questionnaire (FFQ) consisting of 92 food items. Participants were asked to report the frequency and portion size of their consumption of each food item over the past year. The collected data were subsequently converted into average daily intake, with the 92 food items grouped into 23 distinct categories. Principal Component Analysis (PCA) was then used to identify dietary patterns. Binary logistic regression analysis was conducted to investigate the association between dietary patterns and the prevalence of hypertension, adjusting for potential confounders including age, gender, living area, education, physical activity, current smoking, current alcohol consumption, diabetes, dyslipidemia, and overweight/obesity. A P value <0.05 was considered statistically significant.

Results

A total of 1,262 Tibetan residents participated in the study, with an average age of 46 ± 15 years. Among them, 36.8% were male, and the prevalence of hypertension was 30.2%. Three distinct dietary patterns were identified among Tibetan residents and were subsequently named as the "Tsamba-red meat-tuber," "Rice-vegetable-fruit," and "Dairy products" patterns. After adjusting for confounding factors, individuals in the highest quartile following the "Tsamba-red meat-tuber" pattern were found to be associated with a higher prevalence of hypertension (OR = 3.04, 95% CI: 2.06-4.50; P for trend <0.001). In contrast, individuals in the highest quartile following the "Rice-vegetable-fruit" pattern were associated with a lower prevalence of hypertension (OR = 0.45, 95% CI: 0.30-0.67; P for trend <0.001). Additionally, those in the highest quartile of the "Dairy products" pattern also showed a lower prevalence of hypertension (OR = 0.58, 95% CI: 0.39-0.85; P for trend = 0.002).

Conclusion

The "Tsamba-red meat-tuber" pattern is associated with a higher risk of hypertension, whereas the "Rice-vegetable-fruit" and "Dairy products" patterns are associated with a lower risk of hypertension in this population.

Red Meat Consumption and Hypertension: An Updated Review

PURPOSE OF REVIEW

Hypertension (HTN) is a major risk factor for cardiovascular diseases (CVD). The global prevalence of HTN and related CVD mortality continues to rise. The development of HTN is influenced by genetic predisposition and modifiable risk factors, including diet. One area of ongoing debate is the relationship between red meat consumption and risk of HTN.

RECENT FINDINGS

Processed red meat has become increasingly implicated in the pathogenesis and morbidity of HTN, though randomized control trials comparing HTN-related outcomes associated with red meat subtypes have yielded heterogenous results. This review summarizes the existing relevant literature and highlights the methodological challenges that complicate definitive conclusions, with a focus on processed versus unprocessed red meat consumption and HTN. It explores pathophysiologic mechanisms contributing to this relationship and reviews practical, evidence-based dietary guidelines that address red meat consumption to mitigate the risk of adverse HTN-related CVD outcomes.

Impact of dietary risk on global ischemic heart disease: findings from 1990-2019

Ischemic heart disease (IHD) is a condition in which the heart is starved of oxygen. Knowing the dietary risk factors implementing appropriate nutritional interventions in this regard seems essential. Therefore, the present study was carried out to determine the epidemiological features of IHD affected by dietary risks. This study used data from the Global Burden of Disease (GBD) study. In this study, we collected information on death, years lived with disability (YLD), and disability-adjusted life years (DALYs) of IHD affected by dietary risks in one hundred thousand people with 95% confidence based on the direct Age Standard Rate (ASR). We applied these data based on the Socio-demographic Index (SDI). In 2019, the number of IHD deaths, YLDs, and DALYs attributable to dietary risks was 62.43 million (95% UI [50.97-73.63] per 100,000 population), 36.88 (95% UI [23.87-53.32] per 100,000 population), and 1271.32 (95% UI [1061.29-1473.75] per 100,000 population), respectively. We found that the lowest DALYs of IHD affected by dietary risks by ASR are for high SDI countries. Most dietary risk factors related to IHD in countries with high and high middle SDI were related to a diet high in red and processed meat, sodium, and low in legumes, but in countries with low and low middle SDI, it was related to a diet low in fiber, fruit, nuts and seeds, PUFA, seafood W3 fatty acids, vegetables and whole grain. Considering that the dietary risk factors related to IHD are different based on SDI, it is necessary to consider nutritional interventions according to SDI.

Planting the Seed for Blood Pressure Control: The Role of Plant-Based Nutrition in the Management of Hypertension

PURPOSE OF REVIEW

Hypertension results in significant morbidity, mortality, and healthcare expenditures. Fortunately, it is largely preventable and treatable by implementing dietary interventions, though these remain underutilized. Here, we aim to explore the role of healthy dietary patterns in hypertension management and describe approaches for busy clinicians to address nutrition effectively and efficiently with patients.

RECENT FINDINGS

DASH, Mediterranean, vegetarian, and vegan diets that include minimally processed, plant-based foods as core elements have consistently shown positive effects on hypertension. Recommendations that distill the most healthful components of these diets can significantly impact patient outcomes. Clinicians can harness evidence-based dietary assessment and counseling tools to implement and support behavioral changes, even during brief office visits. Healthful plant-based dietary patterns can often effectively prevent and treat hypertension. Clinicians may help improve patient outcomes by discussing evidence-based nutrition with their patients. Future work to promote infrastructural change that supports incorporating evidence-based nutrition into medical education, clinical care, and society at large can support these efforts.

Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.