DIETARY-INTAKE OF SODIUM, POTASSIUM AND BLOOD-PRESSURE IN LACTO-OVO-VEGETARIANS

Vegetarian diets, high in fruits and vegetables have been reported to have a lowering effect on blood pressures. Vegetarian adults, with an average of 5.1 yrs as a vegetarian, were examined against a matched group of non-vegetarians living in Hermosillo, Sonora, Mexico. Dietary data was collected by the 24-h recall method and anthropometric measurements were taken. Sodium, potassium, and energy intake values were calculated from information in food composition data bases. Vegetarians in this study showed a significant lower BMI (kg/m(2)) and also had lower sodium (1367 +/- 919 mg/d), higher potassium (3700 +/- 2294 mg/d), and lower mean blood pressures (110/86 mm Hg) than the non-vegetarian control group. The main variables that correlated with blood pressure were BMI, vegetarian status, alcohol consumption, energy intake, and age. In a stepwise multiple regression analysis, it was found that BMI, alcohol and energy intakes, had an additive effect. The energy consumption was not significantly different for the 2 groups, however the composition of the diets reflects differences in terms of energy derived from protein, carbohydrates, and fat. A higher percentage of the non-vegetarians were overweight and hypertensive (11.1%) compared to 2.7% for vegetarians. Based upon the results of this study, life style as well as dietary factors seem to have an important effect on health status of populations in regions of transitional development such as in this northern Mexico.