Mahsa Moazen - Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Reza Homayounfar - National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Asma Kazemi - Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Mojtaba Farjam - Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran.
Siavash Babajafari - Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

More than half of diabetic patients finally develop hypertension which remarkably increases the risk of multiple complications. This study aims to assess the association between dietary indices, antioxidant intake and bioactive foods, and hypertension in diabetic patients. Methods: This was a cross-sectional population-based study on baseline data of Fasa PERSIAN cohort study which was conducted on adults in Sheshdeh town and its ۲۴ villages, in Iran from ۲۰۱۴ to ۲۰۱۶. This research included ۱۲۲۹ patients with diabetes. A food frequency questionnaire was used to assess three dietary indices (phytochemical index, dietary inflammatory index, and alternative healthy eating index-۲۰۱۰), antioxidant intake, and consumption of bioactive foods. Other lifestyle and demographic factors were also assessed. Multivariable binary logistic regression was performed to assess the associations between independent variables and hypertension. Results: Higher intake of garlic was significantly associated with lower odds of having hypertension after adjusting for potential confounders [adjusted odds ratio (AOR):۰.۸۴, ۹۵% confidence interval (CI):۰.۷۳-۰.۹۷]. Furthermore, female gender [AOR:۱.۷۷, ۹۵% CI:۱.۲۶-۲.۴۹], being older [AOR:۱.۰۹, ۹۵% CI:۱.۰۸-۱.۱۱], having a family history of hypertension [AOR:۲.۴۲, ۹۵% CI:۱.۸۶-۳.۱۶] and higher body mass index (BMI) [AOR:۱.۱, ۹۵% CI:۱.۰۷-۱.۱۳] were predictors of having hypertension. Neither dietary indices nor antioxidant intakes were associated with having hypertension in the crude or adjusted models. Conclusion: Garlic consumption is negatively associated with hypertension in diabetic patients. However, female gender, old age, family history of hypertension and higher BMI are positively associated with this condition. Therefore, modifying diet and weight management are recommended for controlling hypertension in this group of patients.

Antioxidants, Diabetes mellitus, Diet, Garlic, Hypertension