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The Relationship between Low-Sodium Salt Intake and Both Blood Pressure Level and Hypertension in Chinese Residents.

Authors :
Wang, Cuicui
Lu, Zilong
Zhang, Jiyu
Chen, Xiaorong
Xu, Jianwei
Zhang, Bingyin
Dong, Jing
Ren, Jie
Xu, Chunxiao
Gao, Congcong
Guo, Xiaolei
Wu, Jing
Ma, Jixiang
Source :
Nutrients; Jun2024, Vol. 16 Issue 12, p1909, 11p
Publication Year :
2024

Abstract

Compared to common salt, low-sodium salt can reduce blood pressure to varying degrees. However, the exact dosage relationship remains unclear. We aimed to investigate the dose–response relationships between low-sodium salt intake and systolic blood pressure (SBP) and diastolic blood pressure (DBP), as well as the risk of hypertension, and to determine the optimal range for low-sodium salt intake. We investigated the basic characteristics and dietary profile of 350 individuals who consumed low-sodium salt. The samples were divided into three groups according to the 33.3rd and 66.6th percentiles of low-sodium salt intake in condiments (Q1: <4.72 g/d, Q2: ≥4.72 g/d, and <6.88 g/d, and Q3: ≥6.88 g/d). The restricted cubic spline results indicated that low-sodium salt intake decreased linearly with SBP and DBP, while low-sodium intake demonstrated a non-linear, L-shaped relationship with the risk of hypertension, with a safe range of 5.81 g to 7.66 g. The multiple linear regression analysis revealed that compared with group Q1, the DBP in group Q2 decreased by 2.843 mmHg (95%CI: −5.552, −0.133), and the SBP in group Q3 decreased by 4.997 mmHg (95%CI: −9.136, −0.858). Exploratory subgroup analyses indicated that low-sodium salt intake had a significant impact on reducing SBP in males, DBP in females, SBP in rural populations, and DBP in urban populations. The intake of low-sodium salt adheres to the principle of moderation, with 5.81–7.66 g potentially serving as a pivotal threshold. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
20726643
Volume :
16
Issue :
12
Database :
Complementary Index
Journal :
Nutrients
Publication Type :
Academic Journal
Accession number :
178191513
Full Text :
https://doi.org/10.3390/nu16121909