Poster Topical Area: Aging and Chronic Disease

Location: Auditorium

Poster Board Number: 99

P01-080 - Association between dietary inflammatory potential and risk of hypertension: findings from the Sister Study

Sunday, Jun 10
8:00 AM – 6:00 PM

Objectives: Inflammation is important in the pathophysiology of hypertension (HTN). Diet may contribute to inflammation, but data on the inflammatory potential of diet in relation to HTN is limited. We investigated the association between the Dietary Inflammatory Index (DII®) and HTN in a prospective study.

Methods: Energy-adjusted DII (E-DII) was calculated for 47,923 Sister Study cohort participants aged 35 to 74 years who completed a validated 109-item food frequency questionnaire at enrollment in 2003–2009. Women were excluded if they had a history of cancer, heart disease, or stroke or were pregnant at baseline. Eligible participants were observed until August 22, 2016 (mean follow-up 8.5 years). At baseline, we defined HTN as either use of antihypertensive medication or measured systolic blood pressure (BP) ≥ 130 mm Hg or diastolic BP ≥ 80 mm Hg based on the newly published high blood pressure guidelines. Incident HTN included physician diagnosis or medication use for HTN. Poisson regression models with robust error variance were used to estimate multivariable-adjusted prevalence ratios (PR), relative risks (RR) and 95% confidence intervals (CI) for HTN.

Results: HTN prevalence tended to increase across increasing E-DII quartiles (41.1% vs. 43.8% in E-DII lowest vs. highest quartile). Among women with HTN, the proportion who were stage 2 (systolic/diastolic BP ≥ 140/90 mm Hg) increased with increasing E-DII quartiles (20.9% vs. 28.5% in E-DII lowest vs. highest quartile). After adjusting for potential confounders, E-DII scores were positively associated with HTN prevalence (PRhighest vs. lowest quartile: 1.03 [95% CI, 1.00–1.06], Ptrend = 0.05) and incidence (RRhighest vs. lowest quartile: 1.14 [95% CI, 1.06–1.23], Ptrend < 0.001). The association between E-DII and incident HTN was more pronounced for women who were premenopausal at baseline (RRhighest vs. lowest quartile: 1.24 [95% CI, 1.08–1.42], Ptrend < 0.001; Pinteraction =0.006), and less likely to have been defined as hypertension based on treatment. E-DII was more strongly associated with incident HTN among non-White women (RRhighest vs. lowest quartile: 1.37 [95% CI, 1.13–1.68], Ptrend =0.002; Pinteraction =0.05).

Conclusion: Proinflammatory diet may be a risk factor for hypertension, especially in premenopausal women and non-White women.

Funding Source:

This work was supported by the Intramural Research Program of the National Institutes of Health, the National Institute of Environmental Health Sciences [Z01-ES044005].

Associtation between dietary inflammatory potential and hypertension

CoAuthors: Nitin Shivappa – University of South Carolina, Columbia; Joshua Petimar – Harvard T.H. Chan School of Public Health; M Hodgson – Social and Scientific Systems, Inc.; Susan Steck – Arnold School of Public Health, University of South Carolina; James Hébert – University of South Carolina, Columbia; Dale Sandler – National Institute of Environmental Health Sciences

Yong-moon Park

postdoctoral fellow
National Institute of Environmental Health Sciences
Research Triangle Park, North Carolina