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Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults
BACKGROUND/OBJECTIVES: Hypertension is the major risk factor for cardiovascular disease, a leading cause of deaths in Korea. The objective of this study was to evaluate the effect of a nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults. SUBJECTS/METH...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7520557/ https://www.ncbi.nlm.nih.gov/pubmed/33029293 http://dx.doi.org/10.4162/nrp.2020.14.5.540 |
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author | Lee, You-Sin Rhee, Moo-Yong Lee, Sim-Yeol |
author_facet | Lee, You-Sin Rhee, Moo-Yong Lee, Sim-Yeol |
author_sort | Lee, You-Sin |
collection | PubMed |
description | BACKGROUND/OBJECTIVES: Hypertension is the major risk factor for cardiovascular disease, a leading cause of deaths in Korea. The objective of this study was to evaluate the effect of a nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults. SUBJECTS/METHODS: Subjects who participated in this study were 88 adults (28 males and 60 females) who were pre-hypertension or untreated hypertensive patients aged ≥ 30 yrs in Gyeonggi Province, Korea. These subjects were divided into 2 groups: a low-sodium education (LS) group and a low-sodium high-potassium education (LSHP) group. Nutrition education of 3 sessions for 12 weeks was conducted. Blood pressure, blood and urine components, nutrient intake, and dietary behavior were compared between the two education groups. RESULT: Blood pressure was decreased in both groups after the nutrition education (P < 0.05). In the LSHP group, levels of blood glucose (P < 0.05), total cholesterol (P < 0.01), and low-density lipoprotein-cholesterol (P < 0.05) were decreased after the program completion. Sodium intake was decreased in both groups after the nutrition education (P < 0.05). However, Na/K ratio was only decreased in the LS group (P < 0.05). Intake frequency of fish & shellfish was only significantly reduced in the LS group (P < 0.05), while intake frequencies of cooked rice, noodles & dumplings, breads & snacks, stew, kimchi, and fish & shellfish were reduced in the LSHP group (P < 0.05). Total score of dietary behavior appeared to be effectively decreased in both groups after the education program (P < 0.001). CONCLUSIONS: This education for reducing sodium intake was effective in reducing blood pressure and sodium intake. The education for enhancing potassium intake resulted in positive changes in blood glucose and serum cholesterol levels. |
format | Online Article Text |
id | pubmed-7520557 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | The Korean Nutrition Society and the Korean Society of Community Nutrition |
record_format | MEDLINE/PubMed |
spelling | pubmed-75205572020-10-06 Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults Lee, You-Sin Rhee, Moo-Yong Lee, Sim-Yeol Nutr Res Pract Original Research BACKGROUND/OBJECTIVES: Hypertension is the major risk factor for cardiovascular disease, a leading cause of deaths in Korea. The objective of this study was to evaluate the effect of a nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults. SUBJECTS/METHODS: Subjects who participated in this study were 88 adults (28 males and 60 females) who were pre-hypertension or untreated hypertensive patients aged ≥ 30 yrs in Gyeonggi Province, Korea. These subjects were divided into 2 groups: a low-sodium education (LS) group and a low-sodium high-potassium education (LSHP) group. Nutrition education of 3 sessions for 12 weeks was conducted. Blood pressure, blood and urine components, nutrient intake, and dietary behavior were compared between the two education groups. RESULT: Blood pressure was decreased in both groups after the nutrition education (P < 0.05). In the LSHP group, levels of blood glucose (P < 0.05), total cholesterol (P < 0.01), and low-density lipoprotein-cholesterol (P < 0.05) were decreased after the program completion. Sodium intake was decreased in both groups after the nutrition education (P < 0.05). However, Na/K ratio was only decreased in the LS group (P < 0.05). Intake frequency of fish & shellfish was only significantly reduced in the LS group (P < 0.05), while intake frequencies of cooked rice, noodles & dumplings, breads & snacks, stew, kimchi, and fish & shellfish were reduced in the LSHP group (P < 0.05). Total score of dietary behavior appeared to be effectively decreased in both groups after the education program (P < 0.001). CONCLUSIONS: This education for reducing sodium intake was effective in reducing blood pressure and sodium intake. The education for enhancing potassium intake resulted in positive changes in blood glucose and serum cholesterol levels. The Korean Nutrition Society and the Korean Society of Community Nutrition 2020-10 2020-05-06 /pmc/articles/PMC7520557/ /pubmed/33029293 http://dx.doi.org/10.4162/nrp.2020.14.5.540 Text en ©2020 The Korean Nutrition Society and the Korean Society of Community Nutrition https://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Lee, You-Sin Rhee, Moo-Yong Lee, Sim-Yeol Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
title | Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
title_full | Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
title_fullStr | Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
title_full_unstemmed | Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
title_short | Effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
title_sort | effect of nutrition education in reducing sodium intake and increasing potassium intake in hypertensive adults |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7520557/ https://www.ncbi.nlm.nih.gov/pubmed/33029293 http://dx.doi.org/10.4162/nrp.2020.14.5.540 |
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