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 gr oup of non-vegetarians living in Hermosillo, Sonora, Mexico. Dietary d ata was collected by the 24-h recall method and anthropometric measure ments were taken. Sodium, potassium, and energy intake values were cal culated from information in food composition data bases. Vegetarians i n this study showed a significant lower BMI (kg/m(2)) and also had low er 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 a ge. In a stepwise multiple regression analysis, it was found that BMI, alcohol and energy intakes, had an additive effect. The energy consum ption was not significantly different for the 2 groups, however the co mposition 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 w ell as dietary factors seem to have an important effect on health stat us of populations in regions of transitional development such as in th is northern Mexico.