ABC | Volume 113, Nº3, September 2019

Original Article Dalmazo e al. Stress in hypertension Arq Bras Cardiol. 2019; 113(3):374-380 Table 3 – Food consumption and blood pressure according to the classification of present or absent Stress LSSI p Absent Present Ultraprocessed 3 (1.1; 3.5) 2.4 (0.7; 3.4) 0.295 Carbohydrates 0.3 (0.2; 0.9) 1.1 (0.3; 2.3) 0.099 Proteíns 2.5 (2; 3.2) 2.4 (1.7; 3.1) 0.522 In natura 3.5 (2.7; 3.9) 3.3 (2.7; 4.2) 0.761 Lipids 4.3 (3.5; 6.5) 7 (3.6; 7) 0.367 SBP (mmHg) 168.07 ± 27.31 174.36 ± 26.58 0.416 DBP (mmHg) 90.93 ± 15.83 93.51 ± 15.56 0.568 Mann-Whitney and SBP (systolic blood pressure) and PAD (diastolic blood pressure) were used for food consumption (consumption on days of the week). Test T. LSSI: Lipp Stress Symptom Inventory for Adult. Table 4 – Comparison of frequency of food consumption and blood pressure in relation to the types of stress symptoms Outcomes LSSI p Physical Psychological Mixed Ultraprocessed 1.9 (0.5; 2.8) 3.4 (1.3; 4.9) 2.4 (0.8; 2.9) 0.065 # Carbohidrates 1.1 (0.3; 2.5) 1.1 (0.3; 1.7) 1.4 (0.2; 2.7) 0.573 # Proteins 2.3 (1.6; 3) 2.4 (1.7; 3.2) 2.4 (1.6; 3.2) 0.848 # In natura 3.3 (2.6; 4) 3.6 (2.9; 4.2) 3.1 (2.6; 4.2) 0.608 # Lipids 5 (3.5; 7) 7 (7; 7) 5 (3.3; 7) 0.026 # SBP 170.66 ± 27.1 182.38 ± 28.01 177.92 ± 23.82 0.226* DBP 91.92 ± 15.74 94.95 ± 12.42 100.15 ± 18.81 0.226* # Kruskal Wallis Test – Values presented as mediana/interquartile interval. *ANOVA – Values presented as Mean (M) ± Standard Deviation (SD). LSSI: Lipp Stress Symptom Inventory; SBP: systolic blood pressure; DBP: diastolic blood pressure. As futurework, we intend to evaluate the relationship between altered dietary intake and blood pressure levels regarding specific stages of stress. Indeed, the analysis of this study shows itself useful for hypothesis assessment for future researchers. Conclusion Changes in dietary choices were evidenced by higher consumption of high-fat foods in individuals with a prevalence of psychological symptoms. However, more studies are needed the alteration of food consumption and blood pressure levels in relation to certain stages of stress. Because hypertension is a multifactorial disease, it requires a multi-area treatment approach to achieve better results. These findings are essential to contribute to the development of new strategies for the prevention and treatment of diseases, thus minimizing the risk factors for the progression of cardiovascular diseases. Author contributions Conception and design of the research: Dalmazo AL, Goldmeier S, Irigoyen MC, Pellanda LC, Osório DRD; Acquisition of data: Dalmazo AL, Goldmeier S, Osório DRD; Analysis and interpretation of the data: Goldmeier S, Pellanda LC, Barbosa ECD, Osório DRD; Statistical analysis: Fetter C, Moreira TR; Obtaining financing: Irigoyen MC; Writing of the manuscript: Dalmazo AL, Fetter C, Moreira TR, Osório DRD; Critical revision of the manuscript for intellectual content: Fetter C, Goldmeier S, Irigoyen MC, Pellanda LC, Barbosa ECD, Moreira TR, Osório DRD. Potential Conflict of Interest No potential conflict of interest relevant to this article was reported. Sources of Funding There were no external funding sources for this study. Study Association This article is part of final graduation submitted by Aline Lopes Dalmazo, from Universidade Federal de Ciências da Saúde de Porto Alegre. Ethics approval and consent to participate This study was approved by the Ethics Committee of the IC-FUC under the protocol number 4843/13. All the procedures in this study were in accordance with the 1975 Helsinki Declaration, updated in 2013. Informed consent was obtained from all participants included in the study. 378