Endocrine Abstracts

Background and Aim: Obesity is a major risk for the development of hypertension. These cardiovascular risk factors are associated with nutritional targets. The aim of our study was to determine clinical characteristics, body composition and hypertension-related dietary patterns of obese patients with high blood pressure.

Methods: This was a cross sectional study including 70 patiens. Clinical characteristics, anthropometric measures were collected. Body composition was determined by Bioelectrical impedance analysis. Adjusted body weight (ABW) was calculated for all patients. Dietary intake data were collected by trained nutritionists using a 24-hour recall method. Patients were divided into 2 groups: Group1 (G1) consists of 43 obese patients without hypertension and groupe2 (G2) consists of 27 obese patients with hypertension. Clinical caracteristics, anthropometric measures, body composition and dietary intake were compared between the two groups.

Results: Mean age was significantly higher in G2 patients (55.33±13.4 vs 38.81±15.4; P<10^-3). Prevalence of diabetes, dyslipidemia and obstructive sleep apnea syndrome was significiantly higher in G2 patients(P= 0.03; P=0.002;P<10^-3, respectively). Mean Body Mass Index and waist circumference did not statistically differ among the two groups(P= 0.3 and P= 0.5, respectively). Body water percentage was significantly higher in G1 patients (42.73%±6.1 vs 39.54%±4.25; P= 0.04) while lean mass, skeletal muscle mass and fat mass percentage did not statistically differ among the two groups (76.95 kg ±11.11 vs 55.92 kg±7.39; P=0.39, 53.04 kg±9.1 vs 56.44 kg±11.34; P=0.2 and 43.31%±11.24 vs 42.51%±8.43; P= 0.78, respectively). Mean saturated fatty acid intake and total fat intake were significantly higher in G2 patients (9.68% Total energy intake (TEI)±2.99 vs 8.1% TEI ±2.92; P= 0.015 and 1.58 g/kg ABW ±0.68 vs 1.18±0.5 g/kg ABW; P=0.02, respectively). Fiber intake and simple sugar intake and protein intake did not statistically differ among the two groups (P= 0.4, P= 0.2 and P= 0.1, respectively). G1 patients had significantly higher magnesium intake (395.55 mg/d±278 vs 291.71 mg/d±101.07; P=0.04), iron intake (12.92 mg/d±9.16 vs 8.9 mg/d±2.64; P=0.01) and calcium intake (792.12 mg/d±305.79 vs 549.64 mg/d±195.25; P= 0.005) compared to G2 patients. Sodium, potassium and sodium/potassium ratio did not statistically differ among the two groups (P=0.07; P=0.09 and P=0.1, respectively).

Conclusion: This study shows inappropriate nutritional habits in patients with hypertension, related to the coexistence of obesity. Our results are in line with other studies. Patients should be guided to choose more low-fat dairy products and other low-fat calcium sources and to increase intakes of magnesium.