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Inicio Medicina Clínica (English Edition) Cured ham consumption and incidence of hypertension: The “Seguimiento Universi...
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Vol. 155. Issue 1.
Pages 9-17 (July 2020)
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Vol. 155. Issue 1.
Pages 9-17 (July 2020)
Original article
DOI: 10.1016/j.medcle.2019.09.007
Cured ham consumption and incidence of hypertension: The “Seguimiento Universidad de Navarra” (SUN) cohort
Consumo de jamón serrano e incidencia de hipertensión: cohorte “Seguimiento Universidad de Navarra” (SUN)
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Anaïs Rico-Campàa,b, Carmen Sayón-Oreaa,c, Miguel Á. Martínez-Gonzáleza,b,d,e, Miguel Ruiz-Canelaa,b,d, Liz Ruiz-Estigarribiaa, Carmen de la Fuente-Arrillagaa,b,d, Estefanía Toledoa,b,d, Maira Bes-Rastrolloa,b,d,
Corresponding author
mbes@unav.es

Corresponding author.
a Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
b Biomedical Research Centre Network on Obesity and Nutrition (CIBERobn) Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, Madrid, Spain
c Servicio Navarro de Salud, Pamplona, Spain
d IdiSNA, Navarra's Health Research Institute, Pamplona, Spain
e Harvard T.H. Chan School of Public Health, Boston, United States
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Tables (4)
Table 1. Age and sex-adjusted* baseline characteristics of participants according to their consumption of cured ham in the SUN Projecta (1999–2015).
Table 2. Hazard ratios (95% CI) for hypertension according to cured ham consumption in the SUN Study from 1999 to 2017.a
Table 3. Main sources of variability in sodium intake.a
Table 4. Percentage of each food contributing to the total amount of sodium intake.
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Abstract
Background and objectives

Cured ham is one of the most characteristic foods in the Spanish diet. Because it is a red processed meat and due to its nutritional composition, including high sodium content, a potential association between cured ham consumption and a higher risk of hypertension could be expected. However, epidemiological studies evaluating this association are scarce. We prospectively assessed the association between cured ham consumption and the incidence of hypertension.

Methods

The “Seguimiento Universidad de Navarra” (SUN) study is a cohort of Spanish middle-aged adult university graduates (average age: 38 (SD: 12) years, 60% women). We included 13,900 participants of the SUN cohort free of hypertension at baseline. One serving of cured ham is 50g. They were classified into 4 categories of cured ham consumption: <1; 1; 2–4 and ≥5servs/week. Multivariable-adjusted Cox regression models were fitted to assess the association between cured ham consumption and subsequent hypertension risk using the category of lowest consumption as the reference.

Results

After a median follow-up of 10.9 years, 1465 incident self-reported cases of hypertension were identified. After adjusting for potential confounders, including dietary confounders, a high consumption of cured ham (≥5servs/week vs. <1serv/week) was not significantly associated with hypertension risk in this prospective cohort (HR=0.88, 95% CI: 0.70–1.10, p linear trend=0.40).

Conclusions

Our results showed that cured ham consumption was not associated with a significantly higher or lower risk of hypertension in a prospective cohort of Spanish middle-aged adult university graduates. Further longitudinal and experimental studies are needed to disentangle the association between cured ham consumption and the risk of hypertension.

Keywords:
Cured ham
Hypertension
Epidemiology
Prospective
Resumen
Introducción y objetivo

El jamón serrano es uno de los alimentos más característicos de la dieta española. Debido a que es una carne procesada y a su alto contenido en sodio, podría esperarse un mayor riesgo de hipertensión arterial (HTA). Sin embargo, los estudios epidemiológicos que evalúan esta asociación son escasos. Se evaluó prospectivamente la asociación entre el consumo de jamón serrano y la incidencia de HTA.

Métodos

El estudio Seguimiento Universidad de Navarra (SUN) es una cohorte de graduados universitarios españoles (edad promedio: 38 (DE:12) años, 60% mujeres). Incluimos a 13.900 participantes sin hipertensión prevalente. Una ración de jamón serrano equivale a 50g. Se clasificaron en 4 categorías de consumo: <1; 1; 2-4 y ≥5 raciones/semana. Se utilizaron modelos de regresión de Cox para evaluar la asociación entre el consumo de jamón serrano y el riesgo de HTA, utilizando la categoría de menor consumo como referencia.

Resultados

Después de una mediana de seguimiento de 10,9 años, se identificaron 1.465 casos auto-referidos incidentes de HTA. Tras ajustar por potenciales factores de confusión, se observó que un alto consumo de jamón serrano (≥5 raciones/semana frente a <1 ración/semana) no se asoció significativamente al riesgo de HTA (HR: 0,88; IC 95%: 0,70-1,10; p tendencia lineal=0,40).

Conclusiones

Nuestros resultados muestran que el consumo de jamón serrano no se asoció a un riesgo significativamente mayor o menor de HTA en una cohorte prospectiva de graduados universitarios españoles. Se necesitan más estudios longitudinales y de intervención para evaluar la asociación entre el consumo de jamón serrano y el riesgo de HTA.

Palabras clave:
Jamón serrano
Hipertensión
Epidemiología
Prospectiva

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