The role of diet in the prevention and treatment of hypertension.
ABSTRACT An impressive body of evidence strongly supports the concept that multiple dietary factors influence blood pressure and that modification of diet can have powerful, beneficial effects on this highly prevalent, yet modifiable, cardiovascular risk factor. Dietary therapies with a proven ability to lower blood pressure include reduced sodium intake, weight loss, moderation of alcohol intake, increased potassium intake, and a diet that emphasizes fruits, vegetables, and low-fat dairy products that is low in fat and cholesterol. Several other dietary factors, such as an increased intake of protein or monounsaturated fatty acids, may also reduce blood pressure, but evidence to date is insufficient for policy recommendations. Still, widespread implementation of those therapies with a proven ability to lower blood pressure should have an enormous impact on the adverse patterns of blood pressure that remain highly prevalent in the United States and most other countries.
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ABSTRACT: Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.International journal of hypertension. 01/2012; 2012:763507.