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Change in Major Food Sources of Sodium in Response to a Dietary Intervention to Lower Blood Pressure in Adolescents

Lilly, Eamon C
http://orcid.org/0000-0003-4968-635X
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1553250336047347

Abstract Details

2019, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Background: Hypertension in childhood is increasing in prevalence and tracks into adulthood. A low sodium Dietary Approaches to Stop Hypertension (DASH) diet has been shown to be effective in reducing blood pressure in adults, but poor compliance to a low sodium diet among adolescents has been a major challenge in dietary intervention trials. Dietary changes that are most feasible for adolescents to make to lower sodium in response to DASH education to manage blood pressure have not been studied. Purpose: The purpose of this study was to examine changes in dietary sources of sodium in adolescents with hypertension in response to a behavioral nutrition intervention emphasizing a DASH dietary pattern to lower blood pressure (DASH-4-Teens intervention) compared to usual hospital-based nutrition therapy for blood pressure management (Usual Care). Methods: This study was a secondary analysis of a larger randomized controlled trial of the DASH-4-Teens intervention compared to Usual Care. Adolescents newly diagnosed with elevated blood pressure or hypertension were stratified by age, gender, race and hypertension status and randomized to intervention group. DASH-4-Teens participants received two face-to-face contacts with a registered dietitian on the DASH dietary pattern and 15 behaviorally-oriented telephone calls to assist with modification of dietary behavior. Food tracking and goals setting were emphasized in DASH-4-Teens. Usual Care participants received two face-to-face contacts with a registered dietitian on dietary guidelines consistent with the National High Blood Pressure Education Program for pediatric blood pressure management. Demographic characteristics, anthropometrics and dietary intake were assessed at baseline and at the completion of the 6-month intervention in both groups. Three-day dietary intake was averaged and assessed for energy, sodium and food group servings using Minnesota NDSR software (version 9.2). Foods were categorized into 96 food groups according to the National Cancer Institute Food Grouping Schematic. Several food groups with similar sodium content were further condensed to reduce the total number of food groups to 58. Results: There was no material difference between groups at baseline on age, gender, race, income, blood pressure, hypertension status, BMI or weight classification. Both groups were made up of a majority of non-Hispanic white males. Cold cuts p=0.007, pizza p=0.040 and miscellaneous beverages p=0.005 were decreased in response to the DASH intervention compared to Usual Care. Milk was increased in the DASH group p=0.000 compared to Usual Care. DASH participants had a greater reduction in overall sodium (p<0.01) and milligrams of sodium per 1,000 kcal from beef p=0.036, breads p=0.011, cold-cuts p=0.018, grain-based salty snacks p=0.027, and pizza p=0.028 in the DASH group compared to the Usual Care group. Sodium from milk was the only food group in which the mg/1,000 kcal increased in the DASH group compared to the Usual Care group p<0.001. Conclusion: The DASH diet intervention was effective at reducing sodium intake from several food groups; some of which were among the highest contributors of sodium at baseline. Targeting these food groups in an intervention to lower sodium in adolescents may be an effective way to reduce overall sodium intake.
Sarah Couch, Ph.D. (Committee Chair)
Nicholas Ollberding (Committee Member)
45 p.
Nutrition
DASH; Hypertension; Adolescents; Sodium; Blood Pressure

Recommended Citations

Citations

  • Lilly, E. C. (2019). Change in Major Food Sources of Sodium in Response to a Dietary Intervention to Lower Blood Pressure in Adolescents [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1553250336047347

    APA Style (7th edition)

  • Lilly, Eamon. Change in Major Food Sources of Sodium in Response to a Dietary Intervention to Lower Blood Pressure in Adolescents. 2019. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1553250336047347.

    MLA Style (8th edition)

  • Lilly, Eamon. "Change in Major Food Sources of Sodium in Response to a Dietary Intervention to Lower Blood Pressure in Adolescents." Master's thesis, University of Cincinnati, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1553250336047347

    Chicago Manual of Style (17th edition)

ucin1553250336047347
17
© 2019, some rights reserved.Creative Commons License Change in Major Food Sources of Sodium in Response to a Dietary Intervention to Lower Blood Pressure in Adolescents by Eamon C Lilly is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at etd.ohiolink.edu.
This open access ETD is published by University of Cincinnati and OhioLINK.