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Research Article

Relationship Between Hypertension and Consumption Frequency of Certain Foods

Hulya Yardimci, Ayse Ozfer Ozcelik, Metin Saip Surucuoglu and Yahya Ozdogan
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This study is planned and conducted on the individuals aged 65 years old and over with hypertension in order to make a connection between consumption frequency of certain food that might be related to hypertension. The sample consists of 110 patients who had applied to GOLBASI HASVAK State Hospital for any reason and who had accepted to participate in the study. The data were collected by a food frequency questionnaire and the explanatory variables are gender, age and Body Mass Index. The body weights of 11.9% of the participants are found within the normal boundaries. Hypertension is a major health problem which has a percentage of 76.1. The differences among the average blood pressure values is statistically important according to food consumption frequency, which is the condition of consumption of yogurt (p<0.001) for systolic and that of egg and meat for diastolic. It is important especially to dealt with the hypertension problems in the elderly and keep it under control that every country should foster health policies according to their society and make it possible to carry out such policies. In addition, a certain behavior should be developed starting from the childhood which may affect the quality of life positively.

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  How to cite this article:

Hulya Yardimci, Ayse Ozfer Ozcelik, Metin Saip Surucuoglu and Yahya Ozdogan, 2015. Relationship Between Hypertension and Consumption Frequency of Certain Foods. Pakistan Journal of Nutrition, 14: 94-99.

DOI: 10.3923/pjn.2015.94.99


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