The Effects of Dietary Factors on Blood Pressure

Lawrence J Appel

doi:10.1016/j.ccl.2016.12.002

The Effects of Dietary Factors on Blood Pressure

Cardiol Clin. 2017 May;35(2):197-212. doi: 10.1016/j.ccl.2016.12.002.

Author

Lawrence J Appel¹

Affiliation

¹ Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University, 2024 East Monument Street, Suite 2-642, Baltimore, MD 21205-2223, USA. Electronic address: lappel@jhmi.edu.

PMID: 28411894
DOI: 10.1016/j.ccl.2016.12.002

Abstract

Evidence supports that multiple dietary factors affect blood pressure (BP). Dietary changes that effectively lower BP are weight loss, reduced sodium intake, increased potassium intake, moderation of alcohol intake, and Dietary Approaches to Stop Hypertension-style and vegetarian dietary patterns. In view of the increasing levels of BP in children and adults and the continuing epidemic of BP-related cardiovascular and renal diseases, efforts to reduce BP in both nonhypertensive and hypertensive individuals are warranted. The challenge to health care providers, researchers, government officials, and the general public is developing and implementing clinical and public health strategies that lead to sustained dietary changes.

Keywords: Blood pressure; Cardiovascular disease; Dietary factors; Hypertension; Renal disease.

Publication types

Review

MeSH terms

Blood Pressure / physiology*
Diet*
Humans
Hypertension* / diet therapy
Hypertension* / physiopathology
Hypertension* / prevention & control
Life Style*
Weight Loss