Effects of Dietary Patterns on Blood Pressure

Abstract

HIGH BLOOD pressure is a major cardiovascular risk factor affecting nearly 50 million adults in the United States and significantly increasing their risk of heart failure, heart attack, stroke, and kidney failure.¹ Diet is an important determinant of blood pressure. Current national guidelines recommend 3 nutritional approaches to prevent and treat hypertension: reduced sodium intake, weight reduction in the overweight, and moderation of alcohol intake.^1,2 Recently, Appel et al³ reported that a "combination" dietary pattern that is rich in fruits, vegetables, and low-fat dairy products and reduced in saturated fat, total fat, and cholesterol, and modestly increased in protein significantly lowered blood pressure in the absence of reduced sodium intake or weight loss (the Dietary Approaches to Stop Hypertension [DASH] study).