Assessing the Hypertension Risk: A Deep Dive into Cereal Consumption and Cooking Methods—Insights from China
Total, fried, and baked cereal consumption was positively associated with hypertension risk, while consuming whole grains was related to a lower risk. Modifying cooking methods from frying or baking to boiling for cereals may be beneficial to lower risk. The current study underscores the significance of considering both the degree of processing and cooking methods applied to cereals in addressing hypertension prevention and management.
Authors
- Yingyu Huang (ORCID: https://orcid.org/0000-0003-4368-9648)
- Xuzhi Wan (ORCID: https://orcid.org/0000-0001-7362-9553)
- Jianxin Yao
- Jingjing Jiao (ORCID: https://orcid.org/0000-0003-4167-1567)
- Yang Ao (ORCID: https://orcid.org/0009-0001-9239-4873)
- Anli Wang (ORCID: https://orcid.org/0000-0002-0519-1059)
- Xiaohui Liu (ORCID: https://orcid.org/0000-0003-1202-3771)
- Hao Ye (ORCID: https://orcid.org/0000-0002-3868-0705)
- Yu Zhang (ORCID: https://orcid.org/0000-0003-1025-906X)
- Pan Zhuang
Institutions
- Second Affiliated Hospital of Zhejiang University (CN)
- First Affiliated Hospital Zhejiang University (CN)
- Zhejiang University (CN)
Publication Details
- Journal
- Nutrients
- Published
- 2024-09-08
- DOI
- https://doi.org/10.3390/nu16173027
- Citations
- 3
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 1.63
Funders
- National Institute for Nutrition and Health
- National Institutes of Health
- University of North Carolina at Chapel Hill
- China-Japan Friendship Hospital
- Fogarty International Center
- Carolina Population Center, University of North Carolina at Chapel Hill