Investigation and Analysis of Hypertension in the Elderly with High-salt Pickles in the Alpine Areas of Shanxi Province

GAO Xiaohong; ZHANG Hongling

doi:10.12102/j.issn.1672-1349.2025.08.017

Abstract：Objective: To study the relationship between high-salt pickled vegetable consumption and the risk of hypertension in elderly people in the high-cold mountainous areas of northwest Shanxi Province, and to understand the influencing factors of hypertension in the elderly. Methods: Through physical examinations and home visits, a questionnaire survey was conducted on elderly people in the high-cold mountainous areas of Shanxi who consume high-salt pickled vegetables. Physical examinations were also performed, including blood pressure, height, weight measurement, and calculation of body mass index (BMI). A multiple logistic regression model was used for multivariate analysis. Results: A total of 214 subjects consuming high-salt pickled vegetables were included, of which 148 were in the hypertension group and 66 in the non-hypertension group. The prevalence rate of hypertension was 69.2%. The average age of the hypertension group was (69.93±7.62) years. Univariate analysis showed no statistically significant differences between the two groups in gender, age, education level, marital status, smoking, drinking, sleep, or snoring (P > 0.05). However, there were statistically significant differences in BMI, family history of hypertension, diabetes, frequency of consuming fresh vegetables per week, and whether they exercised regularly (P < 0.05). Multivariate logistic regression analysis showed that a family history of hypertension, fewer times of consuming fresh vegetables per week, lack of exercise, and increased consumption of high-salt pickled vegetables were risk factors for hypertension in the elderly (P < 0.05). The receiver operating characteristic (ROC) curve analysis showed that the area under the ROC curve was 0.760, indicating that a family history of hypertension, frequency of consuming fresh vegetables, and exercise frequency had good predictive value for hypertension in elderly people who consume high-salt pickled vegetables. Conclusion: The prevalence of hypertension is high among elderly people in the high-cold mountainous areas of Shanxi who consume high-salt pickled vegetables. A family history of hypertension, fewer times of consuming fresh vegetables per week, and lack of exercise are risk factors for hypertension in this population.