Knowledge of hypertension and impacts of dietary habits of hypertensive patients on blood pressure control in cardiology departments in the Kara region

Abstract

Introduction: Hypertension is a major public health problem because of its prevalence and mortality, to which unhealthy diet contributes 30%. The objective of this study was to determine the associated risk factors and to evaluate their knowledge and the impact of dietary habits of hypertensive patients on the control of the pathology. Patients and methods: This was a descriptive and analytical study which took place from June to August 2021 and which concerned hypertensive patients followed for at least one year in the cardiology departments of the CHU and CHR Kara. Results: The study included 186 hypertensive patients with a mean age of 55.59 years The age group of [50 - 59 years] was the most represented with 30.11% of the cases. The male/female sex ratio was 0.92. The main associated risk factors were physical inactivity (67%), pathological waist circumference (65%) and overweight (53%). The BP control rate was 41.94%. An average level of knowledge was noted in the patients. Excessive salt consumption (90%) was the risk factor most known by patients. Insufficient intake of vegetables and fruits (26%) was the least known. Only 21% of patients adopted healthy dietary habits. The adoption of healthy dietary habits was significantly associated with a high rate of BP control (72%, p<0.001). Daily consumption of vegetables (20%) and fruit (5%) was considered low. However, this consumption was associated with a high rate of BP control; 58% (p=0.014) and 67% (p=0.073) respectively. In 52% of regular garlic consumers, 60% had controlled BP compared to 22% of nonconsumers of this spice (p<0.001). Knowledge of the effect of foods on BP was not accompanied by healthy consumption of these foods. Conclusion: This study confirmed the need to adopt healthy dietary habits and/or a healthy lifestyle to control hypertension. Substantial consumption of vegetables and fruits and garlic is highly recommended while alcohol, salt, and fast foods should be consumed in moderation. The adoption of these dietary habits by the general population will contribute to the decrease in the prevalence of hypertension in Togo.