The Further Role of Additional Table Salt to Food to Hypertension
Location
Lions Eye Center
Document Type
Poster
Start Date
28-4-2025 12:00 PM
End Date
28-4-2025 1:30 PM
Description
Introduction: Hypertension and heart disease are two of the leading chronic diseases plaguing the United States. According to several research studies there is a positive relationship between sodium consumption and hypertension. Purpose: The purpose of this research study is to further study the role of table salt used and the measurement of systolic blood pressure in individuals who have been diagnosed versus never been diagnosed with hypertension. Methods: Data sets from the 2021-23 reporting cycle of the National Health and Nutrition Examination Survey (NHANES) from the Centers of Disease Control and Prevention (CDC). The dietary data under \Total Nutrient Intakes was used to locate if respondents add table salt to their food. We selected the categories for participants who “occasionally, rarely, and very often” add salt to food. The examination data set was used to see which participants had been told they have high blood pressure. The data sets were downloaded using SAS Universal Viewer, then transferred to Excel 2016 for merging, sorting, and statistical analysis. The respondents were divided into three groups based on how often they add table salt to food (occasionally, rarely, very often). To investigate potential group differences a one-way analysis of variance (ANOVA) was used. Results: Using the Two - Factor Anova test, there was significant correlation found between those who were told they have hypertension vs. systolic blood pressure; p=2E-117. However, there was no significant difference between those individuals who add table salt to their food vs. systolic blood pressure; p=0.45542. Discussion: The results from this study showed a significant correlation between the systolic blood pressure and those who have been told they have high blood pressure.
Recommended Citation
Jackson, Taylor, "The Further Role of Additional Table Salt to Food to Hypertension" (2025). School of Allied Health Professions Research Day. 13.
https://digitalscholar.lsuhsc.edu/ahrd/2025/posters/13
The Further Role of Additional Table Salt to Food to Hypertension
Lions Eye Center
Introduction: Hypertension and heart disease are two of the leading chronic diseases plaguing the United States. According to several research studies there is a positive relationship between sodium consumption and hypertension. Purpose: The purpose of this research study is to further study the role of table salt used and the measurement of systolic blood pressure in individuals who have been diagnosed versus never been diagnosed with hypertension. Methods: Data sets from the 2021-23 reporting cycle of the National Health and Nutrition Examination Survey (NHANES) from the Centers of Disease Control and Prevention (CDC). The dietary data under \Total Nutrient Intakes was used to locate if respondents add table salt to their food. We selected the categories for participants who “occasionally, rarely, and very often” add salt to food. The examination data set was used to see which participants had been told they have high blood pressure. The data sets were downloaded using SAS Universal Viewer, then transferred to Excel 2016 for merging, sorting, and statistical analysis. The respondents were divided into three groups based on how often they add table salt to food (occasionally, rarely, very often). To investigate potential group differences a one-way analysis of variance (ANOVA) was used. Results: Using the Two - Factor Anova test, there was significant correlation found between those who were told they have hypertension vs. systolic blood pressure; p=2E-117. However, there was no significant difference between those individuals who add table salt to their food vs. systolic blood pressure; p=0.45542. Discussion: The results from this study showed a significant correlation between the systolic blood pressure and those who have been told they have high blood pressure.