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Dietary fat intake and blood pressure in 10 to 19 years adolescents in the United Kingdom

Published online by Cambridge University Press:  11 December 2017

Z. Li ,
C. Evans  and
J. Cade
Z. Li
Affiliation:
Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK
C. Evans
Affiliation:
Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK
J. Cade
Affiliation:
Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK
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Abstract

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Studies supported that total fat intake was associated with increased risks of hypertension, but as a subgroup of fat, n-3 polyunsaturated fatty acid (PUFA) intake had association with reduced risk of hypertension( Reference Cabo, Alonso and Mata 1 ). Relevant studies in adolescents are lacking, although the prevalence of hypertension among adolescents is high and is increasing( Reference Muntner, He and Cutler 2 ), and elevated blood pressure in youth is a strong predictor of hypertension in adulthood( Reference Sun, Grave and Siervogel 3 ). The aim of this study is to determine the relationship between dietary fat intake and blood pressure in 10–19 years UK adolescents.

A sample of 585 10–19 years old adolescents were selected from the UK National Diet and Nutrient Survey in which participants were drawn randomly. General information, anthropometric and blood pressure (BP) were collected, and dietary data was assessed from a four-day food record. BP data was transformed to systolic BP Z-scores (SBPZ) and diastolic BP Z-scores (DBPZ)( 4 ). Univariable and multivariable linear regression was undertaken for BP/BPZ-scores). Age, gender, weight, height, alcohol intake, smoking, sodium intake and energy intake were adjusted in models.

Rate of hypertensive participants was 7·2 %. Every 1 g increase in n3-PUFA intake was associated with 3·49 mmHg decreased DBP (95 %CI: −6·86 to −0·12, p = 0·042), but not related with SBP or Z-scores. Every 1 g polyunsaturated low fat spread intake was related with 0·86 mmHg (95 %CI: −1·61 to −0·12, p = 0·024) reduced DBP and 0·035 (95 %CI: −0·06 to −0·01, p = 0·019) reduced DBPZ, but not with SBP or SBPZ. No statistically significant association was found between total/other subgroup of fat intake and blood pressure values/Z-scores.

In NDNS adolescent population, dietary n3-PUFA intake was associated with reduced DBP, and dietary polyunsaturated low fat spread intake was associated with DBP and DBPZ.

References

1. Cabo, J, Alonso, R, Mata, P (2012) Br J Nutr 107 Suppl 2, S195–200.CrossRefGoogle Scholar
2. Muntner, P, He, J, Cutler, JA et al. (2004) JAMA 291, 2107–2113.CrossRefGoogle Scholar
3. Sun, SS, Grave, GD, Siervogel, RM et al. (2007) Pediatrics 119, 237–246.CrossRefGoogle Scholar
4. NHBPEP Working Group (2004) Pediatrics 114, 555–76.CrossRefGoogle Scholar