Cured meat consumption and hypertension: an analysis from NHANES III (1988-94)

The in vitro reactions of nitrite (cured meat preservative) with collagen/elastin produce effects that could cause arterial stiffening, an early marker of essential hypertension. Because dietary cured meat ingestion can be a significant source of human nitrite exposure, the epidemiological association between cured meat consumption and hypertension was studied. We performed a cross-sectional analysis of the third National Health and Nutrition Examination Survey (1988-1994). Hypertension was defined using self-reported history, medication use, and measured blood pressures. A significant age interaction between hypertension and cured meat consumption was noted, and the age group 17 to 40 years was identified as the susceptible group. Cured meat consumption was an independent risk factor in a multivariate regression model that included a large number of covariates. This is the first epidemiological evidence that links cured meat consumption with hypertension. Further work with longitudinal data sets is necessary before recommendations can be considered regarding the proposed hypothesis.