Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City–A Sub-Analysis of the Tlalpan 2020 Study
by
Xochitl Ponce-Martínez 1, Eloisa Colin-Ramirez 1,2,*, Paulina Sánchez-Puerto 1, Susana Rivera-Mancía 1,2, Raúl Cartas-Rosado 3, Oscar Infante-Vázquez 3, Maite Vallejo-Allende 1 and Jesús Vargas-Barrón 4
Xochitl Ponce-Martínez 1, Eloisa Colin-Ramirez 1,2,*, Paulina Sánchez-Puerto 1, Susana Rivera-Mancía 1,2, Raúl Cartas-Rosado 3, Oscar Infante-Vázquez 3, Maite Vallejo-Allende 1 and Jesús Vargas-Barrón 4
1
Sociomedical Research Department, National Institute of Cardiology Ignacio Chávez, Mexico City 14080, Mexico
2
Cátedras CONACYT, National Council of Science and Technology, Mexico City 03940, Mexico
3
Electromechanical Instrumentation Department, National Institute of Cardiology Ignacio Chávez, Mexico City 14080, Mexico
4
Division of Research, National Institute of Cardiology Ignacio Chávez, Mexico City 14080, Mexico
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(12), 1969; https://doi.org/10.3390/nu10121969
Received: 18 October 2018 / Revised: 3 December 2018 / Accepted: 11 December 2018 / Published: 13 December 2018
(This article belongs to the Special Issue Advances in Dietary Sodium Research to Improve Human Health)
Excessive dietary sodium is associated with elevated blood pressure (EBP). Bread products are identified as one of the main sources of daily sodium intake. The objective of this cross-sectional study was to evaluate the association between bread and others cereal products consumption with EBP. Frequency intake of a standard serving of bread and other cereal products was recorded and categorized as: ≤3 times/month or never (reference category group) and ≥ once/week. EBP was defined as systolic blood pressure (SBP) ≥120 mmHg and/or diastolic blood pressure (DBP) ≥80 mmHg. Raw and adjusted odds ratios (OR) for the association between consumption of the studied food products and blood pressure status were estimated. Overall, 2011 participants aged 37.3 ± 9.1 years old were included. In the models adjusted for relevant covariates, consumption of one piece of bolillo or telera (OR = 1.39; 95% CI = 1.01–1.89) ≥ once/week was associated with an increased risk of EBP, compared to the reference category. Also, participants consuming one bowl of high-fiber breakfast cereal once/week were less likely to have EBP (OR = 0.73; 95% CI = 0.53–0.98). Initiatives to reduce sodium levels in bread products such as bolillo and telera are needed in Mexico to help manage the cardiovascular risk at the population level.
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MDPI and ACS Style
Ponce-Martínez, X.; Colin-Ramirez, E.; Sánchez-Puerto, P.; Rivera-Mancía, S.; Cartas-Rosado, R.; Infante-Vázquez, O.; Vallejo-Allende, M.; Vargas-Barrón, J. Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City–A Sub-Analysis of the Tlalpan 2020 Study. Nutrients 2018, 10, 1969.
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