LAUSR

Background Hypertension is one of the most common chronic diseases, and dietary factors play an important role in hypertension. We examined the interaction of dietary sodium-to-potassium (Na/K) ratio and dinner energy ratio on hypertension. Methods We conducted this study using data from cross-section, the National Survey for Nutrition and Adult Chronic Disease in 2015 in Inner Mongolia (China). Dietary data were collected by using 24-hour diet records with food weights across three consecutive days. Logistic regression was used to determine the interaction of dinner energy ratio and dietary Na/K ratio on hypertension. Results A total of 1,861 participants were included in this study, of those 914 individuals were hypertensive (49.1%). Dinner energy ratio and high dietary Na/K ratio were independently related to high prevalence of hypertension. A formal test showed that dinner energy ratio interacted significantly with dietary Na/K ratio on hypertension (P<0.001), with the adjusted OR (95%CI) of 1.119 (1.040-1.203). Participants whose dinner energy ratio greater than 39.1% and dietary Na/K ratio within 3.625 and 6.053 had the highest odds ratio of hypertension prevalence, with the adjusted OR (95%CI) of 2.984 (1.758-5.066), comparing with participants those dinner energy ratio within 30.2% and 39.1%, and dietary Na/K ratio less than 2.348. Conclusions Our study highlighted the interactive effect of dinner energy ratio and dietary Na/K ratio on hypertension among adults in Inner Mongolia. We advocated a balanced diet (dinner energy ratio not small or large) and a low dietary Na/K ratio for reducing the prevalence of hypertension.