Dietary Factors Associated with Hypertension Among Adults in Asesewa in The Upper Manya Krobo District.

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dc.contributor.authorYeboah, E.A
dc.date.accessioned2017-12-21T14:33:05Z
dc.date.available2017-12-21T14:33:05Z
dc.date.issued2015-07
dc.descriptionThesis (MSc)en_US
dc.description.abstractBackground: Hypertension is the leading risk factor for death worldwide and is beginning to be recognized as a significant public health problem in developing countries. Secondary data obtained from the Upper Manya District assembly’s 2011 health report showed a 92 % sharp increase in the Out Patient Department attendance of hypertension cases between 2009 and 2010 only. A number of factors including diets high in fat and low in potassium, magnesium and calcium have been implicated in hypertension. Aim: This study assessed the association between dietary intakes and hypertension among adults in Asesewa, a rural community in the Eastern Region of Ghana. Methods: This was a cross-sectional study involving the diet pattern of 125 and 67 biochemical indices of adult participants in Asesewa. A structured questionnaire and a food frequency questionnaire was administered to obtain socio- demographic and dietary data. Anthropometric (height, weight, body and visceral fat) and blood pressure measurements were taken. Blood samples were taken from 67 participants for the analysis of serum blood glucose and lipid profile. Linear correlation, crosstab statistics and independent sample chi square-test were used to determine the association between blood pressure, background characteristics, anthropometric indicators and lifestyle variables. Results: Results: The most common age group was 25 years - 35 years (44.8%). In total, 45% of the participants were females whiles 55% were males. Furthermore, 18.4% had high blood pressure. About 32% pre-hypertensive and 49.6% non-hypertensive. About 12% out of the 125 participants could confirm as having been diagnosed of hypertension by a qualified doctor. Meal frequency of participants was generally three times in a day as 57.0% of the participants and the majority ate thrice daily. No statistical relation was seen between total protein score (p value 0.298), total vegetable score (p value, 0.294), total fruit score (p value 0.771), high fat diet (p value. 0.847). and blood pressure status. Average daily intake of carbohydrate and protein showed no significance with the various biochemical Indices of respondents. Saturated fat was seen to be significant at a p value of 0.041 and an r value of 0.267 with blood glucose. It was again significant (p = 0.002) with VLDL with an r value of 0.396. A statistical significance (p= 0.017) level was observed between saturated fat and TC: HDL. There was a significant relation between monounsaturated fat and Triglyceride (r value = 0.350, p-value = 0.007). Monounsaturated fat again correlated with VLDL (r value = 0.351, p value = 0.006). It again correlated with blood glucose (r value = -0.268, p value 0.04). There was also a significant relation between polyunsaturated fat intakes and triglyceride (r = 0.360, p-value = 0.005), VLDL (r value = 0.358, p-value =0.005) and blood glucose (r value = 0.558, p-value = 0.00). Fat correlated with only blood glucose with r value of -0.300 at a p-value of 0.021. There was no significant relation between the selected minerals (sodium, Potassium, magnesium and calcium) with blood pressure status. Conclusion: Dietary factors associated with hypertension were the consumption of fatty acids SFA, MUFA, and PUFA). Hypertension statuses of participants were relatively moderate. Notwithstanding, the high prevalence of pre-hypertension, puts the population at risk of hypertension in the near future.en_US
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/22609
dc.language.isoenen_US
dc.publisherUniversity Of Ghanaen_US
dc.subjectDietaryen_US
dc.subjectHypertensionen_US
dc.subjectHealth Problemen_US
dc.subjectFatty Acidsen_US
dc.subjectGhanaen_US
dc.titleDietary Factors Associated with Hypertension Among Adults in Asesewa in The Upper Manya Krobo District.en_US
dc.typeThesisen_US

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Department of Nutrition and Food Science