Dietary Intervention with Cooking Instructions and Self-monitoring of the Diet in Free-Living Hypertensive Men. (April 2013)

• Record Type: Journal Article
• Authors: Kitaoka, Kaori; Nagaoka, Junko; Matsuoka, Tomomi; Shigemura, Chieko; Harada, Kiyomi; Aoi, Wataru; Wada, Sayori; Asano, Hiroaki; Sakane, Naoki; Higashi, Akane
• Is Part Of: Clinical and experimental hypertension. Volume 35:Number 2(2013)
• Page Start: 120
• Page End: 127
• Publication Date: 2013-04
• Subjects: Hypertension -- Chemotherapy -- Periodicals; Hypotensive agents -- Periodicals; 616.132
• DOI: 10.3109/10641963.2012.702830
• Languages: English
• ISSNs: 1064-1963

Abstract

<abstract> <title> <x xml:space="preserve">Abstract</x> </title> <p>The control of blood pressure (BP) is important in the prevention of cardiovascular diseases. This study was conducted to evaluate the effect of a dietary educational program for free-living, high-normal, and stage 1 or 2 hypertensive men. The participants were volunteers aged 40–75 years who agreed to the intervention. They were divided into two groups: 39 men for the intervention group and 32 men for the control group. BP, urinary sodium and potassium excretion, dietary and lifestyle data, and nonfasting venous blood sample were collected at baseline and after the intervention period. The intervention was designed to decrease sodium level with an emphasis on a decrease in the consumption of salted foods and to increase potassium level with an emphasis on an increase in the consumption of fruit and vegetables through cooking instructions and self-monitoring of the diet. At the baseline, there were no significant differences observed between the groups, except the diastolic BP. In the intervention group, a greater decrease in the urinary sodium-to-potassium excretion ratio was observed, compared with the control group (net difference 0.6, <italic>P</italic> = .029). The systolic and diastolic BP (mm Hg) decreased in the intervention group (149.0–143.0, <italic>P</italic> = .073; 93.0–87.0, <italic>P</italic> = .002), but no changes were observed in the control group (145.0–143.0, <italic>P</italic> = .231; 84.9–85.3, <italic>P</italic> = .381). In the intervention group, the urinary sodium-to-potassium excretion ratio was significantly improved by focusing on cooking instructions and self-monitoring of the diet.</p> </abstract>