Læknablaðið - 15.10.2012, Blaðsíða 16

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ENGLISH SUMMARY
Dietary habits and their association with blood pressure among elderly lcelandic people
Arnarson A', Geirsdottir OG2’5, Ramel A1,6, Jonsson PV2-34, Steingrimsdottir L1,5, Thorsdottir l'5
Objective: Prevalence of hypertension, which is the most common risk
factor for cardiovascular disease in elderly people, increases with age.
The aim of the study was to investigate the association between diet and
blood pressure in elderly lcelanders, with focus on cod liver oil, and to
compare their diet to dietary guidelines.
Material and methods: Diet was assessed using three-day weighed
food records and blood pressure was measured after a 12-hour-fast in
236, 65-91 years old, lcelanders living in the capital area of lceland. 99
men (42%) and 137 women (58%) participated in the study.
Results: According to Nordic nutrition recommendations, intake
of nutrients was above lower intake levels among the majority of
participants. However, 19% were underthis level for vitamin-D, 13%
for iodine, 17% of men for vitamin-B6, and 26% and 12% of men and
women, respectively, for iron. Systolic blood pressure was inversely
associated with cod liver oil intake, even when adjusted for age, body
mass index, gender, and antihypertensive medications (P=0.01). Intake
of long-chain omega-3 fatty acids correlated with blood pressure in
a similar way. Other dietary factors were not associated with blood
pressure.
Conclusion: The results indicate that intake of cod liver oil is associated
with lower blood pressure among elderly people and may therefore have
beneficial effects on health. A notable proportion of participants was at
risk of vitamin D, vitamin B6, iodine, and iron deficiency.
Key words: diet, elderly, omega-3 fattyacids, omega-3, codliveroil, blood pressure, hypertension.
Correspondence: Atli Arnarson, atliarnar@gmail.is
'Unit for Nutrition Research, Landspítali National University Hospital, 2The lcelandic Gerontological Research Center, 3Faculty ofmedcine University of lceland, 4Department of Geriat-
rics, Landspítali National University Hospital, sFaculty of Food Science and Nutrition, University of lceland.
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