Dietary Factors in the Treatment of Hypertension (High Blood Pressure)

May 15, 2003

Medical Abstract Title:

Dietary Factors in the Pathogenesis and Treatment of Hypertension

Author:

Nurmninen ML; Korpela R; Vapaatalo H

Source:

Ann Med. 1998; 30(2):143-150.

Abstract:

Data accumulated from epidemiological observations, intervention trials and

studies on experimental animals provide a growing body of evidence of the

influence of various dietary components on blood pressure. Dietary sodium,

usually taken in the form of sodium chloride (common salt), is positively

associated with blood pressure, and in many hypertensive patients reduction in

sodium intake lowers blood pressure. On the other hand, in certain patients

potassium, calcium and magnesium may be protective electrolytes against

hypertension. Dietary fats, especially n-3 polyunsaturated fatty acids, may also

influence blood pressure, whereas the possible role of other macronutrients,

such as proteins and carbohydrates, or vitamins in the regulation of blood

pressure is less well understood. Occasional ingestion of coffee transiently

increases blood pressure, but the effects of habitual coffee consumption are

controversial. Excessive use of alcohol on a regular basis has been associated

with elevated blood pressure. It has also been shown in case reports that large

amounts of liquorice lead to the development of hypertension. Thus, with

appropriate dietary modifications, it is possible to prevent the development of

high blood pressure and to treat hypertensive patients with fewer drugs and with

lower doses. In some patients antihypertensive medication may not be at all

necessary.

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