Factors affecting blood pressure control in women aged 15–49

Abstract

Background: While 25% of adult women in the world are hypertensive, the percentage of women who cannot achieve blood pressure control despite taking medication is 55.9 ± 1.5%. The aim of this study was to determine the prevalence and control rate of hypertension and to detect the factors affecting this situation in women in the 15–49 age group. Material and methods: Seven hundred women in the 15–49 age group were selected and a questionnaire was applied. Height, weight, and blood pressure were measured and spot urines were collected on the same day. 24-hour sodium excretion and daily salt intake were calculated using the Kawasaki method. Results: While 14.3% of the women were hypertensive, only 19% of them were able to achieve blood pressure control. Fifty-eight percent of the hypertensive women use more than 15 g/day of salt and the estimated 24-hour urinary sodium excretion of these women was 311.6 ± 39.5 mmol/L. Hypertensive women using less than 5 g/day of salt were 0.3%. Salty foods consumed by the hypertensive women were pickles (55.6%), cheese (92.6%), olives (88.8%), vine leaves (71.6%), sujuk and Turkish pastrami (47.6%), and tomato paste (100%). Conclusions: In our study, participants were consuming large amounts of salt and there was a positive correlation between salt intake and blood pressure. Therefore, all efforts for sodium restriction are very important in the management of hypertension.