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Dietary factors associated with hypertension
Dong Zhao1, Yue Qi, Zheng Zheng
1Department of Epidemiology, Capital Medical University Beijing Anzhen Hospital, Beijing Institute of Heart, Lung and Blood Vessel Diseases, 2 Anzhen Street, Chaoyang District, Beijing, 100029, China. deezhao@vip.sina.com
Nature Reviews. Cardiology
|July 6, 2011
Summary
Dietary factors significantly impact blood pressure (BP) and hypertension. A diet low in sodium and rich in fruits, vegetables, and dairy can prevent and manage hypertension effectively.
Area of Science:
- Nutrition Science
- Cardiovascular Health
- Public Health
Background:
- Hypertension is a primary global risk factor for cardiovascular disease.
- Dietary patterns are increasingly recognized for their role in blood pressure regulation.
- Understanding these dietary links is crucial for public health interventions.
Purpose of the Study:
- To review current knowledge on dietary factors affecting blood pressure and hypertension.
- To compare international guidelines on dietary recommendations for hypertension.
- To propose global dietary strategies for hypertension control.
Main Methods:
- Systematic review of 27 dietary factors based on specified criteria.
- Analysis of hypertension management and prevention guidelines worldwide.
- Evaluation of evidence for protective and risk factors.
Main Results:
- 17 dietary factors showed protective effects against hypertension.
- Six dietary factors were identified as risk factors.
- Excessive sodium intake is a confirmed causal risk factor.
- Diets rich in fruits, vegetables, and low-fat dairy, low in sodium and saturated fat, are recommended.
Conclusions:
- Significant variations exist in global dietary guidelines for hypertension.
- Strong evidence supports population-based dietary strategies for hypertension control.
- Implementation of national action plans for dietary interventions is recommended.
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