Dietary Approaches to Stop Hypertension [DASH] Eating Plan: Beyond the Hypertension

Dietary Approaches to Stop Hypertension [DASH] eating pattern, a diet rich in fruits, vegetables, whole grains and low-fat dairy with a reduced content of sodium, saturated fat, and total fat is introduced as an appropriate diet for hypertension. This eating pattern was basically designed to normalize blood pressure in patients with hypertension, and a large body of data could confirm its beneficial effects on blood pressure level. Here, we are going to discuss about the other aspects of this diet. PubMed, Scopus and Google Scholar databases were searched for relevant publications up to November 2014. No limitation was considered regarding the language or publication date. Some studies have proposed more useful effects of this dietary approach, other than lowering blood pressure, such as reducing insulin resistance, and controlling the fasting blood sugar and lipid profiles, proposing it as a good dietary pattern to prevent cardiovascular diseases [CVDs]. There is some evidence in prospective cohorts regarding the effect of DASH-style diet on CVDs or their major subclasses like coronary heart disease [CHD], stroke and heart failure [HF]. A meta-analysis also showed the effects of this pattern on the indices of the glycemic control. Adherence to the DASH diet was inversely related to central obesity and metabolic syndrome features in observational studies in Iran. Furthermore, DASH is suitable for gestational diabetes mellitus, can have a role in the growth of the fetus, and may affect pregnancy outcomes. It is emphasized that DASH diet is suitable for whole life span. Evidence also confirms the beneficial effects of DASH on obese children. Consumption of DASH diet for 6 weeks could reduce the circulating levels of hs-CRP among adolescents with MetS. Based on the existing facts, we can conclude that DASH is a good dietary pattern for both controlling the metabolic risk factors and being healthy

Determinants of central adiposity among Iranian population

Central obesity is one of the major public health problems. Recent studies have indicated that body fat distribution would be important in general health. The present study is a review of several studies which discuss the contributing factors of abdominal obesity, particulary in Iran. This study reviews 34 crosssectional and interventional studies, which have been comducted during 1995-2012 and issued in English language. PubMed search engine and the related keywords were used to search the papers. Breakfast skipping and also the sleep duration as well as the quality of diet are also associated with central adiposity. Dietary diversity score among Iranians can be related to abdominal adiposity. Fastfood consumption can increase the risk of central adiposity among young Iranian population. Red meat intake and food source of trans fat can increase the risk of central adiposity. Low quality diet with low amount of nutrients can increase the risk of central adiposity. Some behaviours such as sleep duration and eating breakfast can be associated with central adiposity among Iranians. Diet quality and dietary diversity score is also associated with this problem among Iranians

Is the association between salt intake and blood pressure mediated by body mass index and central adiposity?

Objective: to assess the amount of salt intake among normotensive [NT] and prehypertensive [PHT] subjects and to determine whether the association between salt intake and blood pressure is correlated with body weight and waist circumference [WC] or is independent

Methods: a total of 806 NT and PHT subjects from Isfahan Healthy Heart Program [IHHP] were enrolled in the study. A standard questionnaire was used to assess sociodemographic characteristics. The amount of salt intake was measured by the 24-hour urine collection method. Blood pressure, height, weight, and WC were measured based on standard protocols

Results: the mean ages [+/- SD] of NT and PHT subjects were 35.9 [+/- 11.9] and 44.7 [+/- 12.5] years, respectively [P < 0.001]. The mean values of body mass index [BMI] and WC were greater among PHT than NT subjects [BMI: 27.9 +/- 3.8 vs. 25.1 +/- 4.3 kg/m2; P < 0.001 and WC: 90.2 +/- 8.6 vs. 81.2 +/- 11.2 cm; P < 0.001, respectively]. PHT subjects had higher amount of salt intake than NT ones [10.3 +/- 6.2 vs. 12.7 +/- 7.1 g/d, respectively; P = 0.003]. Odds ratio [OR] for being PHT increased significantly across the tertils of salt intake in crude model and sociodemographic- adjusted model. Further adjustment for BMI and WC values weakened the OR for being PHT and showed nonsignificant trend [OR [and 95% CI] for BMI across tertiles of salt intake: 1, 1.26 [0.59 – 2.69], 1.89 [0.93 – 3.81]; P = 0.063 and OR [and 95% CI] for WC across tertiles of salt intake: 1, 1.22 [0.58 – 2.57], 1.79[0.89 – 3.56]; P = 0.082]

Conclusion: the findings of this study suggest that the association between salt intake and blood pressure is related to body weight and WC