Kaori Mizumoto. Hypertension and risk factors related to lifestyle among women aged 40 years and over in Phuthamontthon district, Nakhon Pathom province, Thailand . Master's Degree(Primary Health Care Management). Mahidol University. : Mahidol University, 2004.
Hypertension and risk factors related to lifestyle among women aged 40 years and over in Phuthamontthon district, Nakhon Pathom province, Thailand
Abstract:
A community-based case control study was conducted to determine the
association between hypertension and factors related to lifestyle in Phuttamonthon
District, Nakhon Pathom Province, Thailand. The randomly selected sample
comprised 115 females aged 40 years and over who were diagnosed as hypertensive
(BP>140/90 mmHg). The controls were the randomly selected 109 females in the
same age range with normal blood pressure (BP<140/90 mmHg). Data collection was
carried out during January 15 and February 14, 2004. A structured questionnaire was
used to collect information that was required for the objective determination in this
study.
The results of the study indicated that the most significant risk factor of
hypertension in the study was obesity (OR = 2.05, 95% CI = 1.62-3.63). It was
confirmed that diabetes was also a risk factor of hypertension (OR = 2.42, 95% CI =
1.08-5.43). When obesity and diabetes were combined, the risk to develop
hypertension was elevated (OR = 4.10, 95% CI = 1.17-15.72). It was also found that
eating habits (additional salty seasoning use) was significantly associated with
hypertension (p = 0.038). There was no significant association between hypertension
and high cholesterol, salty food consumption, pattern of physical activity, stress
management, knowledge and perception (p = 0.158, 0.502, 0.243, 0.50, 0.392 and
0.740, respectively).
According to the results of this study, several measures can be identified to
minimize the risk of hypertension. Intervention programs should focus on controlling
body weight. Furthermore, behavioral modification of eating habits relating to sodium
use should focus on reducing the use of additional salty seasoning