Protein Foods Group and 3-Year Incidence of Hypertension: A Prospective Study From Tehran Lipid and Glucose Study

Abstract

Dietary factors play an important role in the development of hypertension (HTN). In this study, we aimed to determine the possible effect of protein foods group and its subgroups on risk of HTN after 3-year follow-up in Iranian adults. Prospective study in framework of the Tehran Lipid and Glucose Study. A total of 1,152 healthy adults, aged 20 to 84years participated and were followed-up for 3years. Usual dietary intake was assessed using a 168-item validate semiquantitative food frequency questionnaire at baseline and again after 3years. Protein foods group was considered as the sum of meats, poultry, seafood, eggs, beans and peas, nuts, and seeds. Blood pressure was measured at baseline and after 3years, and HTN was diagnosed by the seventh report of Joint National Committee on prevention, detection, evaluation and treatment of high blood pressure (JNC-VII). To assess the odds ratio of HTN in each tertile of protein foods group and its subgroup, a multivariate logistic regression adjusted for potential confounding variables was used. Mean age of participants was 36.0±11.2years, and mean intake of protein foods group was 855±343g/week (range 70.5-3,450g/week). After 3years of follow-up, the incidence of HTN was 12.5%. There was no significant association between dietary intakes of the protein foods group, meats, poultry, seafood, beans and peas, and nuts and seeds and the occurrence of HTN over 3years. However, 3-year incidence of HTN was significantly decreased in the highest tertile of eggs in compared with the lowest (odds ratio: 0.54; 95% confidence interval: 0.32-0.91; P for trend=.02). Our findings indicated that egg consumption could have favorable effect against development of HTN.