Design Mode) Q- c. Background Although there is a close relationship between die
ID: 187785 • Letter: D
Question
Design Mode) Q- c. Background Although there is a close relationship between dietary sodium and hypertension, the concept that persons with relatively high dietary sodium are at increased risk of developing hypertension compared with those with relatively low dietary sodium has not been studied intensively in a cohort. Methods and Results We conducted a study to investigate whether dietary sodium intake predicts future blood pressure and the onset of hypertension in the general population. Individual sodium intake was estimated by calculating 24-hour urinary sodium ion from spot urine in 4523 normotensive participants who visited our hospital for a health excret checkup. After a baseline examination, they were followed for a median of 1143 days, with the end point being development of hypertension. During the follow-up period, hypertension developed in 1027 participants (22.7%). The risk ofdeveloping hypertension was higher in those with higher rather than lower sodium intake (hazard ratio 1.25, 95% CI 1.04 to 1.50). InExplanation / Answer
The type of statistical study in this research work was the multivariate Cox proportional hazards regression analysis.
The type of study is clinical
The findings are very simple: The concentration of sodium in the urine of 4523 normotensives participants, patients with normal systolic blood pressure, was monitored in this study either the end of the study or until the dead point (when the patients have already developed hypertension). They were following their own diets, and at the end of the study, it was found that the participants in which high levels of sodium were detected in urine, were the first ones to develop hypertension, even for participants that started with a low sodium intake but were gradually increasing the amount of sodium in their diets. The risk of developing hypertension was higher in those with higher rather than lower sodium intake (hazard ratio 1.25, 95% CI 1.04 to 1.50).
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