Diet and blood pressure. A review
Ibsen, H.
Ugeskrift for Laeger 149(17): 1153-1156
1987
ISSN/ISBN: 0041-5782 PMID: 3296370 Document Number: 290051
The significance of a series of dietary factors for the development of high blood pressure and the possibilities here involved for reduction of the blood pressure are reviewed. The factors mentioned most frequently as possible causes of high blood pressure are discussed. As far as most factors mentioned are concerned, the present knowledge of a direct causal relation to high blood pressure is uncertain and defective to such an extent that general preventive advice to the public is not justified. Knowledge is based mainly on epidemiologically demonstrated connections while experimental evidence is meagre. Concerning most factors, there is no solid pathophysiological working hypothesis and the possible mechanisms of raising blood pressure are very inadequately elucidated. There is, however, good reason to assume that avoidance of increase in weight, loss of weight in overweight patients and reduction of the daily alcohol intake to a maximum of 2 or 3 drinks have a prophylactic effect on the incidence and prevalence of hypertension. Advice about salt restriction to the public as a whole is not justified but should be considered in normotensive persons with familial predisposition to hypertension. Those persons will frequently have slightly higher blood pressure than age-matched normotensive persons with no predisposition. Good evidence has gradually been obtained that a series of dietary alterations in persons with high blood pressure will result in a clinically significant reduction of blood pressure and in many these may alone suffice to maintain acceptable blood pressure. The best documented dietary alterations are restriction of energy in overweight persons, reduction of salt and alcohol and increased potassium intake. The effects of reduced fat intake and alterations in calcium and magnesium intakes are fields where further documentation is required.