Dietary Variety is a Protective Factor for Elevated Systolic Blood Pressure

Background: Diet directly influences systemic arterial hypertension (SAH), which is one of the main risk factors for cardiovascular disease. Objective: To associate hypertension with dietary factors in adults clinically selected for a change-of-lifestyle program. Methods: Cross-sectional study comprising 335 individuals, aged between 44 and 65 years, clinically selected for a change-of-lifestyle program. We evaluated anthropometric data (BMI, % body fat and waist circumference), biochemical components (plasma glucose, triglycerides, total cholesterol, HDL-C and LDL-c) and diet, through the 24-hour recall method. The quality of the diet was assessed by the Healthy Eating Index. Blood pressure was measured according to the V Brazilian Guidelines on Hypertension and classified according to NCEP-ATPIII. Logistic regression was performed to determine the likelihood of changes in SBP and DBP according to dietary intake. The level of significance was set at p < 0.05. Results: There was a positive correlation between diastolic blood pressure and sugar and cholesterol intake, and a negative one with intake of fiber, portions of oil and fats and diet quality. Dietary variety with >= 8 food items showed a protective effect for alterations in systolic blood pressure, OR = 0.361 (0.148 to 0.878). Conclusion: A greater dietary variety had a protective effect on the systolic blood pressure. (Arq Bras Cardiol 2012; 98(4): 338-343)