(P23-037-23) Association of Dietary Habits With Salt Sensitivity of Blood Pressure in Gannan Tibetans Varies With Blood Pressure

Objectives: Salt sensitivity of blood pressure (SSBP) is an independent risk factor for cardiovascular diseases (CVDs) and links dietary salt with blood pressure. However, the study on the relationship between SSBP and dietary habits is rare. This study investigated the relationship between diet and SSBP in different blood pressure statues in Tibetans of Gannan.

Methods: 1,459 Tibetans were assigned into four groups based on a case (hypertension)-control (normotension) study of SSBP and hypertension: 561 Salt-sensitive hypertension (SSH) and 235 non-salt-sensitive hypertension (NSSH) and 424 salt-sensitive normotension (SSN) and 239 non-salt-sensitive normotension (NSSN). Foods information of weekly or daily intakes were recalled. SSBP was tested with the modified salt stress test and was diagnosed with the Sullivan criteria.

Results: Compared with the NSSH and SSN groups, SSH group have lower intake of fresh fruits (both P < 0.05). Furthermore, NSSN group have the lowest intake of red meat, and bacon (P < 0.05). SSH group have the lowest intake of fresh vegetables (P < 0.05). SSN group have the highest intake of eggs, dairy products, white meat (all P < 0.05). In hypertensive patients, staple food (OR=0.37, 95%CI: 0.10-0.64) was associated with decreased risk of salt sensitivity. In normotensive subjects, white meat (OR=0.28, 95%CI: 0.14-0.43) was associated with reduced risk of salt sensitivity, bacon (OR=5.39, 95%CI: 2.11-8.67) and dairy products (OR=4.22, 95%CI: 1.82-6.56) and red meat (OR=2.95, 95%CI: 1.15-4.84) were associated with elevated risk of salt sensitivity.

Conclusions: Dietary habits play an important role in SSBP and the role varies with blood pressure among Tibetans.

Funding Sources: The research was funded by the National Natural Science Foundation of China (No. 81960614; No. 8126044.)