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Randomized Controlled Trial
. 2024 Mar;33(1):11-22.
doi: 10.6133/apjcn.202403_33(1).0002.

Effects of the Chinese heart-healthy diet (Sichuan cuisine) on lowering blood pressure in adults with hypertension: a randomized controlled feeding trial

Hong Chen  1 , Danping Su  1 , Yishan Guo  1 , Cong Chen  1 , Sijia Chen  1 , Shiyu Zhang  1 , Yanxi Ding  1 , Ming Li  1 , Guangsen Tong  2 , Guo Zeng  3
Affiliations
Randomized Controlled Trial

Effects of the Chinese heart-healthy diet (Sichuan cuisine) on lowering blood pressure in adults with hypertension: a randomized controlled feeding trial

Hong Chen et al. Asia Pac J Clin Nutr. 2024 Mar.

Abstract

Background and objectives: Sichuan cuisine is characterized by high salt and oil content. We aimed to evaluate the effects of the Sichuan cuisine version of Chinese heart-healthy diet (CHH diet-SC) on blood pressure reduction among hypertensive adults.

Methods and study design: The Chinese heart-healthy diet (CHH) trial was a multicenter randomized controlled feeding trial among Chinese hypertensive people. We conducted a secondary analysis of the CHH trial using data from the Sichuan center in Southwest China. Fifty-three people aged 25 to 75 years with a mean systolic blood pressure (SBP) between 130 and 159 mmHg were enrolled. Eligible participants underwent a 1-week run-in period with the typical local diet and were randomized 1:1 to consume the CHH diet-SC (n=27) or typical local diet (n=26) for the next 4-week. The primary outcome was the net change in SBP, the secondary outcomes included diastolic blood pressure (DBP), mean arterial pressure (MAP), and the rate of BP control.

Results: Compared with the control group, the CHH diet-SC decreased cooking salt, oil, and red meat content and increased inclusion of whole grains, fruits, seafood, low-fat dairy, soybean, and nuts; the SBP experienced reductions of 7.54, 8.60, 9.14, and 10.1 mmHg at the end of weeks 1 through 4; the DBP was reduced 4.01 mmHg at week 4; the MAP was significantly reduced 6.02 mmHg finally; and rate of BP control significantly increased (p<0.05).

Conclusions: Adoption of the CHH diet-SC for 4 weeks can significantly reduce BP and increase the rate of BP control in hypertensive adults.

Keywords: Chinese; Sichuan cuisine; blood pressure; diet pattern; hypertension.

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Conflict of interest statement

The authors declare no conflict of interest

Figures

Figure 1
Figure 1
Participants enrolment and treatment assignment in the trial. *Participant who discontinued the intervention but had blood pressure measured at the withdrawal was included in FAS.
Figure 2
Figure 2
Mean blood pressure at baseline and during each intervention week according to assigned groups. The error bars represent 95%CI; SBP, systolic blood pressure; MAP, mean arterial pressure; DBP, diastolic blood pressure.
None
Graphical abstract.
See this image and copyright information in PMC

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