ArticleNutrition journal2019
Cooking frequency and hypertension with gender as a modifier.
Article in Nutrition journal, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Household cooking and eating practices across food system typologies in 135 countries from 2018 to 2022.Health promotion international · 2025Article
- Dietary patterns associated with the incidence of hypertension among adult Japanese males: application of machine learning to a cohort study.European journal of nutrition · 2024Article
- Cooking and future risk of all-cause and cardiopulmonary mortality.Nature human behaviour · 2023Article
- 'Love with Less Salt': evaluation of a sodium reduction mass media campaign in China.BMJ open · 2022Article
- Clinical nursing pathway improves disease cognition and quality of life of elderly patients with hypertension and cerebral infarction.American journal of translational research · 2021Article
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Authors and funding
3 authors.
Funding
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Abstract
backgroundThe effect of cooking frequency on hypertension is understudied. This study aimed to examine the effect of cooking on hypertension with a particular focus on gender differences.
methodsThe present study utilized cross-sectional data from China Kadoorie Biobank with a 512,891-population of China. Hypertension was identified by established diagnosis or by the 1999 WHO/ISH Guidelines for the Management of Hypertension on examination. Cooking frequency was obtained from a self-reported questionnaire and categorized as daily cooking, weekly or monthly cooking and never cooking. Multivariable logistic regression models were employed to examine the associations between cooking frequency and hypertension in men and women, respectively. Stratified analyses by demographic and socio-economic characteristics were conducted.
resultsMen who ever cooked had higher odds of hypertension compared with those who never cooked (weekly or monthly cooking adjusted odds ratio (AOR): 1.05, 95% CI: 1.02-1.07; Daily cooking AOR: 1.09, 95% CI: 1.06-1.11), while protective effects of cooking against hypertension were observed in women (weekly or monthly cooking AOR: 0.94, 95% CI: 0.89-0.99; daily cooking AOR: 0.96, 95% CI: 0.92-0.99). Socio-economic status including occupation, household income, education and region could further modify the effect of daily cooking on hypertension among men and women, respectively.
conclusionThe present study highlighted the effect of cooking on hypertension. We found the opposite trends in men and women with regards to the association between cooking and hypertension. Factors relating to socio-economic status such as education, household income and occupation could further modify the gender-specific effects. Interventions to reduce hypertension should consider the gender differences in food choice and psycho-social stress related to cooking.
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