000089696 001__ 89696
000089696 005__ 20220525082808.0
000089696 0247_ $$2doi$$a10.3390/nu12041027
000089696 0248_ $$2sideral$$a117831
000089696 037__ $$aART-2020-117831
000089696 041__ $$aeng
000089696 100__ $$0(orcid)0000-0003-3435-4854$$aPérez-Gimeno, Gloria$$uUniversidad de Zaragoza
000089696 245__ $$aEnergy dense salty food consumption frequency is associated with diastolic hypertension in Spanish children
000089696 260__ $$c2020
000089696 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089696 5203_ $$aHigh blood pressure (BP) is a risk factor for cardiovascular disease and sodium consumption is related to high BP. Moreover, sugar-sweetened beverages (SSB) and the Dietary Approach to Stop Hypertension (DASH) influence BP. For this reason, we investigated whether: 1) children with risk of elevated BP had a higher consumption frequency (CF) of energy-dense salty foods (EDSF), high-sugary foods (HSF) and SSB or a low DASH score; and 2) children with a higher CF of EDSF showed a worse anthropometric and metabolic profile. Anthropometry, BP and general biochemical parameters were measured in 687 Spanish children (5-16 years) with normal or excess weight. A food frequency questionnaire was used to calculate EDSF, HSF and SSB consumption, and modified DASH score. Results showed that sex and pubertal stage influenced modified DASH score. Diastolic hypertension was associated to higher CF of EDSF in the whole sample and to higher CF of SSB in pubertal children, both independently of nutritional status. In addition, CF of EDSF was positively associated with CF of HSF and SSB and inversely associated with modified DASH score. Targeted policies and intervention programs, specific for different age ranges, should be established that aim to reduce salt consumption from snacks and processed foods, which could reduce HSF and SSB consumption as well.
000089696 536__ $$9info:eu-repo/grantAgreement/ES/CIBERObn/CB15-00043$$9info:eu-repo/grantAgreement/ES/CIBERObn/CB15-00131$$9info:eu-repo/grantAgreement/ES/ISCIII/PI11-01425$$9info:eu-repo/grantAgreement/ES/ISCIII/PI11-02042$$9info:eu-repo/grantAgreement/ES/ISCIII/PI11-02059$$9info:eu-repo/grantAgreement/ES/ISCIII/PI16-00871$$9info:eu-repo/grantAgreement/ES/ISCIII/PI16-012$$9info:eu-repo/grantAgreement/ES/ISCIII/PI16-01301$$9info:eu-repo/grantAgreement/ES/ISCIII/RD08-0072-0028$$9info:eu-repo/grantAgreement/ES/MINECO/FJCI-2014-19795
000089696 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000089696 590__ $$a5.717$$b2020
000089696 591__ $$aNUTRITION & DIETETICS$$b17 / 88 = 0.193$$c2020$$dQ1$$eT1
000089696 592__ $$a1.417$$b2020
000089696 593__ $$aNutrition and Dietetics$$c2020$$dQ1
000089696 593__ $$aFood Science$$c2020$$dQ1
000089696 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089696 700__ $$0(orcid)0000-0002-3850-8235$$aRupérez, Azahara I.$$uUniversidad de Zaragoza
000089696 700__ $$aVázquez-Cobela, Rocío
000089696 700__ $$aHerráiz-Gastesi, Gonzalo
000089696 700__ $$aGil-Campos, Mercedes
000089696 700__ $$aAguilera, Concepción M.
000089696 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno, Luis A.$$uUniversidad de Zaragoza
000089696 700__ $$aLeis Trabazo, María Rosaura
000089696 700__ $$0(orcid)0000-0002-0902-387X$$aBueno-Lozano, Gloria$$uUniversidad de Zaragoza
000089696 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000089696 7102_ $$11011$$2670$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Pediatría
000089696 773__ $$g12, 4 (2020), 1027 [15 pp.]$$pNUTRIENTS$$tNUTRIENTS$$x2072-6643
000089696 8564_ $$s302175$$uhttps://zaguan.unizar.es/record/89696/files/texto_completo.pdf$$yVersión publicada
000089696 8564_ $$s474384$$uhttps://zaguan.unizar.es/record/89696/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089696 909CO $$ooai:zaguan.unizar.es:89696$$particulos$$pdriver
000089696 951__ $$a2022-05-25-08:26:02
000089696 980__ $$aARTICLE