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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.26 no.4, 2016년, pp.297 - 307
박혜진 (경상대학교 병원) , 최예지 (경상대학교 병원) , 김성희 (경상대학교 식품영양학과)
This study was performed to investigate the nutritional status associated with hypertension. The subjects were composed of 52 middle aged men divided into normotensive and hypertensive groups according to the Joint National Committee(JNC)-7 criteria. The mean blood pressures of the normotensive and ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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건강증진센터에 내원한 치료받기 전의 남성 검진자를 대상으로 혈압에 따라 정상군과 고혈압군으로 나누어 체위지수, 생화학지수 및 영양섭취 상태를 조사하여 비교 분석한 결과는? | 1. 평균 연령은 47.6±3.0세였으며, 정상군 및 고혈압군의 평균 혈압은 각각 109.8±1.8/68.9±1.7 mmHg, 146.8±4.6/90.5±2.9 mmHg이었다. 2. PBF(p<0.01) 및 WHR(p<0.05)은 각각 고혈압군(27.0±1.9%, 0.92±0.01)이 정상군(18.2±1.6%, 0.88±0.01)에 비해 유의하게 높았다. 3. 혈청 총콜레스테롤, LDL-콜레스테롤 농도 및 AI는 각각 고혈압군이 232.0±10.7 mg/dL, 163.5±10.6 mg/dL, 3.9±0.3으로 정상군 194.9±8.6 mg/dL, 130.4±6.5 mg/dL, 2.9±0.2에 비해 유의하게 높았다(p<0.05). 4. 혈청 나트륨 및 염소 농도는 각각 고혈압군(141.6±1.5mmol/L, 103.9±1.9 mmol/L)이 정상군(139.8±1.4 mmol/L, 102.2±1.8 mmol/L)에 비해 유의하게 높게 나타났다(p<0.05). 그리고 ALT 농도도 고혈압군(38.9±6.7 U/L)이 정상군(25.3±4.3 U/L)에 비해 유의하게 높았다(p<0.05). 5. 에너지, 단백질 및 지질 섭취량은 각각 고혈압군(2,690.9±214.0 kcal, 114.6±16.1 g, 92.9±21.3 g)이 정상군(2,103.1±160.6 kcal, 81.6±8.6 g, 49.8±6.2 g)에 비해 유의하게 많았다(p<0.05). 나트륨/칼륨 섭취비율(p<0.05), 비타민 B1 (p<0.05) 및 나이아신(p<0.01) 섭취량도 각각 고혈압군(1.7±0.1, 2.5±0.5 mg, 26.8±3.3 mg)이 정상군(1.4±0.2, 1.5±0.2 mg, 16.7±1.4 mg)에 비해 유의하게 많았다. | |
고혈압 발생의 위험 인자에는 무엇이 있는가? | 고혈압 발생의 위험 인자에는 연령 및 유전적인 요인과 함께 환경적인 요인으로는 영양섭취 상태, 비만, 과음, 흡연, 운동부족 및 스트레스 등이 알려져 있는데(Son SM & Huh GY 2006; Kim DS & Kim JH 2016), 그 중에서도 식이가 고혈압을 예방할 수 있는 가장 주요 인자라고 하였다(Krousel-Wood MA 2004). 먼저 외국인을 대상으로 한 고혈압과 식이 요인과의 관련성에 대한 연구를 살펴보면 열량, 포화지방, 나트륨 및 알코올 등의 섭취량은 고혈압과 양의 상관관계가 있는 반면, 단백질, 식이섬유소, 칼슘, 마그네슘, 칼륨, 비타민 C, 비타민 D 및 카페인 등의 섭취량은 고혈압과 음의 상관성이 있는 것으로 보고되어 있다(Myers MG 1988; Sacks FM 1989; Ascherio A 등 1996; Kaufman JS 등 1996; Stamler J 등 1996). | |
외국인을 대상으로 한 고혈압과 식이 요인과의 관련성에 따른 연구에서 고혈압과 음의 상관성이 있는 것은 무엇인가? | 고혈압 발생의 위험 인자에는 연령 및 유전적인 요인과 함께 환경적인 요인으로는 영양섭취 상태, 비만, 과음, 흡연, 운동부족 및 스트레스 등이 알려져 있는데(Son SM & Huh GY 2006; Kim DS & Kim JH 2016), 그 중에서도 식이가 고혈압을 예방할 수 있는 가장 주요 인자라고 하였다(Krousel-Wood MA 2004). 먼저 외국인을 대상으로 한 고혈압과 식이 요인과의 관련성에 대한 연구를 살펴보면 열량, 포화지방, 나트륨 및 알코올 등의 섭취량은 고혈압과 양의 상관관계가 있는 반면, 단백질, 식이섬유소, 칼슘, 마그네슘, 칼륨, 비타민 C, 비타민 D 및 카페인 등의 섭취량은 고혈압과 음의 상관성이 있는 것으로 보고되어 있다(Myers MG 1988; Sacks FM 1989; Ascherio A 등 1996; Kaufman JS 등 1996; Stamler J 등 1996). 또한 나트륨의 섭취(Hermansen K 2000; Miura K 등 2010) 및 나트륨/칼륨 섭취비율(Barrett-Connor E 1988; Du S 등 2014)은 고혈압과 양의 상관성을 나타내었으나, 에너지, 탄수화물 및 지질 섭취량은 혈압과 유의한 상관성이 없었다고 하였다(Helene L 등 2014). |
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