Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study

In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham). In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0–4.3]), and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2–5.5]). After adjustment for dietary sodium contents or body mass index (BMI), most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P P = .05) was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P P

本横断面研究（cross-sectional study）提出如下假说：食用较多加工肉制品（processed meat）的血液透析（hemodialysis）患者，其高血压（hypertension）发病风险更高，该关联可部分由加工肉制品中的高钠含量予以解释。2013年9月至2014年5月，本研究从多家血液透析中心招募了104名需接受慢性血液透析治疗的患者。研究收集了受试者透析前的收缩压（systolic blood pressure）、舒张压（diastolic blood pressure）数据，以及为期3天的膳食记录。本研究将透析前收缩压＞140mmHg、舒张压＞90mmHg的血液透析患者判定为存在高血压风险。研究将蛋白质食物分为四类：红肉、白肉、大豆及加工肉制品（如香肠、火腿）。在校正能量摄入与高血压病史的模型中，每日更多份加工肉制品的摄入与收缩压＞140mmHg（比值比（odds ratio）[95%置信区间（confidence interval）]：2.1[1.0~4.3]）及舒张压＞90mmHg（比值比（odds ratio）：2.5[1.2~5.5]）呈正相关。在校正膳食钠摄入量或身体质量指数（Body Mass Index，BMI）后，绝大多数关联均出现显著衰减，不再具有统计学显著性。相较于每日1份加工肉制品，每日1份红肉与收缩压＞140mmHg的发病风险降低相关（β=-1.22，P=0.05）。同理，相较于每日1份加工肉制品，每日1份红肉与舒张压＞90mmHg的发病风险降低相关（β=-1.59，P P