Association between the proportions of carbohydrate and fat intake and hypertension risk: findings from the China Health and Nutrition Survey

Objective: The aim of this study was to expound the dietary effects of different proportions of carbohydrate and fat on hypertension in the Chinese population. Methods: We used data derived from the China Health and Nutrition Survey (CHNS) from 1991 to 2011. In total, 10 459 Chinese participants aged over 12 years were included in the final analysis. A multivariable Cox regression was used to calculate the hazard ratio and 95% confidence interval (95% CI) of hypertension in each group, and the medium proportion of carbohydrate and fat (MPCF) diet intake group was used as the reference. Results: Compared with the participants who consumed an MPCF diet, the individuals who consumed a high-carbohydrate and low-fat (HCLF) diet had a higher risk of developing hypertension (hazard ratio: 1.295, 95% CI: 1.167–1.436), especially the individuals who were young (hazard ratio: 1.422, 95% CI: 1.106–1.828), were living in rural areas (hazard ratio: 1.373, 95% CI: 1.206–1.565) and consumed alcohol (hazard ratio: 1.363, 95% CI: 1.153–1.611). In addition, a low-carbohydrate and high-fat (LCHF) diet was not associated with hypertension (hazard ratio: 0.861, 95% CI: 0.694–1.068). Moreover, these associations were observed at the majority energy intake level. Conclusion: An HCLF diet was significantly associated with an increased risk of hypertension.