Interaction of Dietary Sodium-to-potassium Ratio and Dinner Energy Ratio on Prevalence of Hypertension in Inner Mongolia, China

Abstract

Background Hypertension is one of the most common chronic diseases, and dietary factors play an important role in hypertension. We examined the interaction of dietary sodium-to-potassium (Na/K) ratio and dinner energy ratio on hypertension. Methods We conducted this study using data from the cross-sectional National Survey for Nutrition and Adult Chronic Disease in 2015 in Inner Mongolia, China. Dietary data were collected using 24-hour diet records with food weights across 3 consecutive days. Logistic regression was used to determine the interaction of dinner energy ratio and dietary Na/K ratio on hypertension. Results A total of 1,861 participants were included in this study, and 914 individuals were hypertensive (49.1%). Dinner energy ratio and high dietary Na/K ratio were independently related to high prevalence of hypertension. A formal test showed that dinner energy ratio interacted significantly with dietary Na/K ratio on hypertension ( P < 0.001), with an adjusted odds ratio (OR) of 1.119 (95% confidence interval [CI], 1.040–1.203). Participants whose dinner energy ratio greater than 39.1% and dietary Na/K ratio of 3.625–6.053 had the highest OR of hypertension prevalence, with an adjusted OR of 2.984 (95% CI, 1.758–5.066), compared with participants with dinner energy ratio of 30.2–39.1%, and dietary Na/K ratio less than 2.348. Conclusion Our study highlighted the interactive effect of dinner energy ratio and dietary Na/K ratio on hypertension among adults in Inner Mongolia. We advocated a balanced diet (dinner energy ratio not small or large) and a low dietary Na/K ratio for reducing the prevalence of hypertension.