Dietary Antioxidant Index and Hypertension in Iran
Author Information
Author(s): Firooznia Mohammad amin, Rahimlou Mehran, Sekhavati Eghbal, Motazedian Mohammadreza, Tabrizi Reza
Primary Institution: Fasa University of Medical Sciences, Fasa, Iran
Hypothesis
What is the association between the Dietary Antioxidant Index (DAI) and hypertension risk?
Conclusion
Higher DAI values are associated with a reduced risk of hypertension, suggesting that antioxidant-rich diets may help prevent hypertension.
Supporting Evidence
- Participants with higher DAI had lower blood pressure.
- Each unit increase in DAI was associated with an 11% reduction in hypertension risk.
- DAI was computed based on standardized intake of antioxidants.
- Significant differences in dietary vitamin E and zinc intake were found between cases and controls.
Takeaway
Eating more foods with antioxidants, like fruits and vegetables, can help lower the chances of getting high blood pressure.
Methodology
A matched nested case–control study was conducted with 975 participants aged 35–70 years, comparing 325 hypertensive patients with 650 controls matched for sex and age.
Potential Biases
Potential over-adjustment due to confounders acting as mediators.
Limitations
The study relied on self-reported dietary data, which may introduce recall bias, and some confounders may act as mediators.
Participant Demographics
Participants were aged 35-70 years, with 325 hypertensive patients and 650 controls matched for sex and age.
Statistical Information
P-Value
p<0.001
Confidence Interval
95% CI = 0.86–0.93
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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