Relationship Between Dietary Fibre Intake and Blood Pressure, Lipid Profile and Anthropometric Measurements of Hypertensive Patients

Abstract

Background Hypertension also known as high blood pressure is an issue of global health concern. Globally, hypertension is estimated to cause about 12.8% of total deaths. Dietary fibre is an important component of a healthy diet and has received much attention in recent times due to the vital functions it plays in the human body. Studies have shown that dietary fibre helps in body weight regulation, lipid reduction, improved glucose metabolism, and blood pressure control. Aim This study sought to determine the relationship between dietary fibre intake and blood pressure, lipid profile and anthropometric measurements of hypertensive patients. Methodology A cross-sectional study was conducted among 190 purposively sampled hypertensive patients. Participants (190) were recruited and interviewed using a structured questionnaire to assess lifestyle factors, demographic and socio-economic information. A quantitative Food Frequency Questionnaire was used to assess dietary fibre intake of the patients. Dietary fibre intake was estimated using the nutrient analysis software Microdiet (version 3.0, Downlee Systems, UK). Blood pressure and anthropometric measurements were also taken. Lipid profile values were obtained from the participant’s folder. Data was analyzed with the Statistical Package for Social Sciences (SPSS 23.0). Categorical variables were presented using frequency distribution tables, graphs and bar charts. Independent t-test was used to compare variables among gender. The relationship between dietary fibre intake, BMI, blood pressure, visceral fat and lipid profile values was determined using Pearson’s correlation. Results Mean dietary fibre intake of participants was 15.4 ±7.1 g. The major sources of dietary fibre were cereals and grains. Mean BMI (29.4 ± 5.6 kg/m2) and visceral fat (11.0±3.9) were above normal reference range for both male and female participants. Mean lipid profile values (TC-5.1 ± 1.2 mmol/L, TG-1.4 ± 0.6 mmol/L, HDL-C-1.4 ± 0.5 mmol/L and LDL-C-3.1 ± 1.1 mmol/L) of the participants were within normal range. There was no significant association between dietary fibre and blood pressure, dietary fibre and BMI and dietary fibre and visceral fat (p>0.05). However, there was a negative correlation, though not significant, between dietary fibre intake and TG (p > 0.05, r = -0.09) and dietary fibre and HDL-C (p>0.05, r = -0.85). Conclusion Dietary fibre intake among the hypertensive patients was below the recommended daily intake. Education on adequate dietary fibre intake among these patients must be enhanced by healthcare personnel especially dietitians. Associations between dietary fibre, blood pressure, body mass index, visceral fat and lipid profile were not significant.