Effects on blood pressure of a decrease in sodium use in institutional food preparation: the Exeter-Andover Project
Department of Medicine, Division of Preventive and Behavioral Medicine; Department of Medicine, Division of Cardiovascular Medicine
Adolescent; *Blood Pressure; Energy Intake; Female; Follow-Up Studies; *Food Services; Humans; Male; Monitoring, Physiologic; Reference Values; Schools; Sodium, Dietary
Life Sciences | Medicine and Health Sciences | Women's Studies
To judge the effect on blood pressure, sodium intake of students at two boarding high schools was reduced by 15-20% through changes in food purchasing and in preparation practices in the schools' kitchens. Students were not asked to change their usual eating habits. Each school served alternately as the control or intervention school for one school year. Blood pressure was monitored among 341 subjects during control years and 309 subjects during intervention years. Analysis of blood pressure differences between early in the school year and near the end of the school year, with adjustment for sex and initial blood pressure, showed the effect of the dietary intervention to be -1.7 mmHg for systolic (95% CI = -0.6, -2.9, p = 0.003) and -1.5 mmHg for diastolic pressure (95% CI = -0.6, -2.5, p = 0.002). Such modest and easily attainable changes in sodium intake, if maintained, could have a significant effect on the future risk of essential hypertension among young people.
DOI of Published Version
J Clin Epidemiol. 1989;42(3):201-8.
Journal of clinical epidemiology
Ellison, R. Curtis; Capper, Ann L.; Stephenson, Wendy P.; Goldberg, Robert J.; Hosmer, David W.; Humphrey, Kim F.; Ockene, Judith K.; Gamble, Walter J.; Witschi, Jelia C.; and Stare, Fredrick J., "Effects on blood pressure of a decrease in sodium use in institutional food preparation: the Exeter-Andover Project" (1989). Women’s Health Research Faculty Publications. 319.