Key result
Frequently buying ready-to-eat food, eating out, or using bouillon/MSG is linked to ~124% higher hypertension risk.
Why the study?
Hypertension is linked to high salt consumption in Thailand, but the dietary-salt-related determinants of hypertension risk in rural northern Thailand required examination.
Does frequent consumption of ready-to-eat food, eating out, or MSG use increase the risk of hypertension in adults in rural northern Thailand?
Cross-Sectional (n=376)
No
Does frequent consumption of ready-to-eat food, eating out, or MSG use increase the risk of hypertension in adults in rural northern Thailand?
Effect estimate: OR 2.24 (95% CI 1.36–3.69)
p-value: p=0.002
Frequent consumption of ready-to-eat foods and MSG significantly increases the risk of hypertension in rural northern Thailand, highlighting the need for targeted dietary education.
Should not yet change dietary advice in rural Thailand; leaves open prospective studies to confirm causality.
Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject’s blood pressure (BP) was measured twice before and after the interview. Hypertension was defined as a systolic BP ≥ 130 mmHg or a diastolic BP ≥ 80 mmHg. The dietary-salt-related knowledge, attitude, and habits toward salt reduction were positively correlated; however, knowledge and attitudes were not significantly correlated with consumption. Multivariate logistic regression results indicated subjects who frequently bought ready-to-eat food, ate out, or used bouillon cube/monosodium glutamate (MSG) during food preparation were likely to have hypertension (OR = 2.24, 95% CI: 1.36–3.69, p = 0.002). MSG was heavily consumed and used as a flavor enhancer in northern Thai cuisine; however, a few subjects realized it contains sodium due to no salty taste. The deficiency of specific dietary-salt-related knowledge illustrated the need for tailored educational intervention strategies.
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Rusmevichientong et al. (2021) conducted a cross-sectional in Hypertension (n=376). Frequent consumption of ready-to-eat food, eating out, or using bouillon cube/MSG was evaluated on Hypertension (systolic BP ≥ 130 mmHg or diastolic BP ≥ 80 mmHg) (OR 2.24, 95% CI 1.36–3.69, p=0.002). Frequently buying ready-to-eat food, eating out, or using bouillon cube/MSG was associated with a higher risk of hypertension (OR 2.24; 95% CI 1.36–3.69; p=0.002).
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