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| Evaluation of dietary intervention in patients with hypertensive nephropathy |
| WANG Qikai1, MI Yanan2, LIU Hao3, LIN Jiahao4, YANG Xinyuan5, WANG Yue3, JIN Qianjing3, SONG Zhaomeng1
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1. Zhucheng People's Hospital, Weifang, Shandong 262200, China;
2. School of Public Health, Binzhou Medical University, Yantai, Shandong 264003, China;
3. School of Stomatology, Binzhou Medical University, Yantai, Shandong 264003, China;
4. Weifang Vocational College of Nursing, Weifang, Shandong 262500, China;
5. The Second Clinical College of Binzhou Medical University, Yantai, Shandong 264003, China |
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Abstract Objective To evaluate the effects of dietary intervention on blood pressure and renal function in patients with hypertensive nephropathy, so as to provide dietary and nutritional guidances for this population. Methods Hypertensive nephropathy patients who were treated at Zhucheng People's Hospital from March 2023 to February 2024 were selected as the study subjects and randomly divided into the intervention group and the control group. The control group received routine antihypertensive treatment and health lifestyle guidance. On the basis of the treatment and guidance received by the control group, the intervention group implemented dietary intervention in accordance with the Clinical Practice Guidelines for Nutritional Therapy of Chronic Kidney Disease in China (2021 edition) for a period of 3 months. Systolic blood pressure (SBP), diastolic blood pressure (DBP) were measured before and after the intervention, and serum creatinine (Scr), blood urea nitrogen (BUN), uric acid (UA), cystatin and β2-microglobulin were detected. Differences of indicators before and after intervention between the two groups were compared using generalized estimation equation. Results A total of 83 patients with hypertensive nephropathy were followed up, including 43 cases in the intervention group and 40 cases in the control group. There were no statistically significant differences in gender, age, body mass index, duration of hypertension, family history of hypertension, hypertension grade, physical activity index, or smoking status between the two groups (all P>0.05). The differences in SBP, DBP, Scr, BUN, and UA between the two groups, as well as the differences before and after the intervention, were statistically significant, and there was an interaction between the groups and the intervention time (all P<0.05). After intervention, the levels of SBP, DBP, Scr, BUN, and UA in the intervention group were lower than those in the control group (all P<0.05). The differences in cystatin and β2-microglobulin between the two groups and before and after the intervention were not statistically significant, and there was no interaction between the groups and the intervention time (all P>0.05). Conclusion Dietary intervention has a certain effect on reducing blood pressure and improving renal function indicators in patients with hypertensive nephropathy.
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Received: 13 November 2024
Revised: 27 January 2025
Published: 16 April 2025
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