مرتبط بودن سالن غذا خوری محل کار کارکنان با فشار خون پایین در میان کارکنان صنایع Workplace staff canteen is associated with lower blood pressure among industry workers

INTRODUCTION High blood pressure has assumed a dominant role in the causation of cardiovascular disease, aligning its high risk (Lewington et al., 2002) to the high worldwide prevalence (Zhou et al., 2017). The scenario is not different in Brazil (Picon et al., 2012). Increasing blood pressure (BP) values have been associated with high cardiovascular risk (Kurioka et al., 2014) and elevated population-attributable risk for cardiovascular disease (Tajeu et al., 2017), besides the increase in medical expenditures (Mozaffarian et al., 2015; Picon et al., 2017). The increasing of BP with age has been attributed to unhealthy dietary habits. Excess of salt intake (Geaney et al., 2011; Bazzano et al., 2013), calories (Zheng et al., 2017) and animal protein (Borgi et al., 2015; Lajous et al., 2014), as well as low intake of fruits, vegetables and dairy products (Soedamah-Muthu et al., 2012; Van Horn et al., 2016), and potassium (Aburto et al., 2013), are well-known causes of BP rising. The recommendation to change dietary habits has been usually provided in individual basis by doctors, nutritionists, and other health professionals. The opportunity to offer healthier diets to a large number of individuals has been explored in many contexts, such as in canteens of industries, schools, universities and others (Delaney et al., 2017; Geaney et al., 2013; Roos et al., 2004. The beneficial effect of such initiatives over the prevalence of cardiovascular risk factors has been demonstrated (Rees et al., 2013). We recently showed, in a multilevel analysis, that characteristics of the workplace had an independent association with the prevalence of hypertension (Vinholes et al., 2017). In this report, we extended these observations, exploring the association between the presence of staff canteen, consumption of food items and blood pressure.