Nutritional aspects of hypertension
Seedat, Y.K.
South African Medical Journal 75(4): 175-177
1989
ISSN/ISBN: 0256-9574 PMID: 2645663 Document Number: 338802
Hypertension is of importance mainly as a risk factor for heart, brain and kidney disease. To date, efforts have been made to reduce high blood pressure levels rather than to prevent their development, yet primary prevention of hypertension is important. Aspects of nutrition play an important role in the aetiology and non-pharmacological treatment of hypertension, for which the following are recommended: (i) obese hypertensive patients should be encouraged to follow a low-kilojoule diet and to decrease their consumption of saturated fats and cholesterol; (ii) a moderately restricted sodium intake (2 g or 88 mmol/d) should be encouraged in all hypertensives; however, more controlled long-term prospective intervention studies in large populations are necessary to determine the optimal level of dietary intake of salt; (iii) foods rich in potassium should be recommended; and (iv) alcohol intake should be moderate; hypertensives who drink greater than 30-60 ml of ethanol per day need to be told to stop.