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Hypertension and the Fat-Soluble Vitamins A, D and E

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Hypertension and the Fat-Soluble Vitamins A, D and E

dc.contributor.author	Llopis González, Agustín
dc.contributor.author	Rubio López, Nuria
dc.contributor.author	Pineda Alonso, Mónica
dc.contributor.author	Martín Escudero, Juan Carlos
dc.contributor.author	Chaves Martínez, Felipe Javier
dc.contributor.author	Redondo, Maximino
dc.contributor.author	Morales Suárez-Varela, María M.
dc.date.accessioned	2015-07-31T11:29:02Z
dc.date.available	2015-07-31T11:29:02Z
dc.date.issued	2015
dc.identifier.citation	Llopis González, Agustin Rubio López, Nuria Pineda Alonso, Mónica Martín Escudero, Juan Carlos Chaves, Felipe Javier Redondo, Maximino Morales Suarez-Varela, Maria 2015 Hypertension and the Fat-Soluble Vitamins A, D and E International Journal Of Environmental Research And Public Health 12 2793 2809
dc.identifier.uri	http://hdl.handle.net/10550/45898
dc.description.abstract	Hypertension affects populations globally and is thus a public health and socio-economic problem. Macronutrient and micronutrient deficiencies are common in the general population, and may be even more prevalent in hypertensive patients. This study aimed to determine a possible association between hypertension and intake of fat-soluble vitamins A, D and E. Participants were from the cross-sectional Hortega nutrition study conducted with a random sample of 1514 people (50.3% women, 49.7% men) and two groups: nonhypertensive controls ≥40 years old (n = 429; 28.3%); unknown untreated hypertension cases ≥40 years old (n = 246; 16.2%). Biochemical and anthropometric measurements were taken. Data on dietary intakes, education, socio-economic status, place of residence, health habits, comorbidities, alcohol consumption and smoking were collected and assessed. A descriptive data study was done and compared by ANOVA and Chi-Square. No p value higher than 0.05 was considered significant. The results showed that vitamin A intake was higher in the hypertensive subpopulation (1732.77 ± 962.27 μg vs. 1655.89 ± 902.81 μg), and vitamin D and E intakes were lower (8.13 ± 9.71 μg vs.8.25 ± 9.52 μg and 18.79 ± 7.84 mg vs. 18.60 ± 8.20 mg, respectively). No statistically significant differences were found in any adjusted model. This study did not significantly associate intake of vitamins A, D and E with hypertension in people aged over 40. Future studies on this topic and a larger sample are necessary
dc.language.iso	eng
dc.relation.ispartof	International Journal Of Environmental Research And Public Health, 2015, vol. 12, p. 2793-2809
dc.subject	Nutrició
dc.subject	Vitamines
dc.title	Hypertension and the Fat-Soluble Vitamins A, D and E
dc.type	journal article	es_ES
dc.date.updated	2015-07-31T11:29:03Z
dc.identifier.doi	10.3390/ijerph120302793
dc.identifier.idgrec	103149
dc.rights.accessRights	open access	es_ES