Hypertension is one of the most significant health conditions in the world. The morbidity and mortality rates across the globe probes optimization of blood pressure. Research indicates non-pharmacological tactic such as nutritional adjustment plays a vital responsibility in the development of hypertension. A dietary change has an important therapeutic role in the development of high blood pressure. A lot of dietetic options such as potassium, vegetables, and fruits reduce the risk of occurrence of hypertension. Similarly, a healthy weight is associated with reduced blood pressure. The reduction of high blood pressure is important in reducing hypertension related complications such as cardiovascular diseases and stroke. The high prevalence rate of elevated blood pressure across the globe influences the current analysis on the impact of nutrition on the development of hypertension.
Hypertension also called high blood pressure, negatively affects a third of the adult population in the USA. However, only half of the affected individuals get treated since it can go undetected for years. Additionally, 25 percent of blood pressure readings for others indicate pre-hypertensive characteristics place them at risk of blood pressure. Hypertension relates to the pressure exerted on the artery from blood flowing through the body. Nutrition plays a significant factor in lowering cases of high blood pressure and also improving the lifestyle of people diagnosed with the condition. In recent years, health experts have dedicated resources to studying dietary option in hypertension. The Dietary Approaches to Stop Hypertension (DASH) survey recommended the best nutrition options to reduce the occurrence and mitigate effects of high blood pressure.
The research of DASH showed diet that contains a lot of vegetables, fruits, and lowered saturated fats could bring down the chances of having high blood pressure. This research has its base on the finding that vegetarian diet relates to decreased occurrence of hypertension. An in depth study of such nutrition indicated that it not only reduces the risk of this incident but may also lower dosage of some affected persons (Pem, 2015). The aspects that lower cases of this condition are such as consuming fats of low saturation, lowered absorption of cholesterol, higher volumes of potassium, folate, vitamin C and flavonoids (Pem, 2015).
The link between potassium and blood pressure has been an issue of study in the past decades. Potassium intake is inversely associated with hypertension. In most cases, vegetables and fruits get used to decrease the rates of occurrence of hypertension and stroke. Fruits and vegetables lower risk of hypertension by providing antioxidants. High sodium intake, on the other hand, increases the risk of high blood pressure. Research indicates that this condition is not common in places where people consume less salt (Nguyen, Odelola, Rangaswami, & Amanullah, 2013). The leading source of sodium includes meals in cans, snacks and unrestricted use of salt in meals. Fruits, cereals, and veggies have little sodium when natural.
Similarly, eliminating and reducing meat intake influences blood viscosity hence lessening the risk of development of hypertension. A multitude of studies relates to beef, and fats from animals to a high pressure of the blood. High-concentration fats lead to heavier blood than normal hence resulting in heightened risks of high blood pressure. Apart from meat, saturated fats are also common in cheese, butter, and whole milk products. Research indicates an increased consumption of fatty acids from polyunsaturated sources compared to high-content fats relates to reduced risks of developing hypertension (Nguyen, Odelola, Rangaswami, & Amanullah, 2013). Another reason to control the amount and type of fat consumed is the relationship between blood pressure and arteriosclerosis. Hardening of the arteries is associated with high blood pressure. The recent interest on macro nutrient intakes especially protein on blood pressure indicates a small beneficial aspect of protein on blood pressure especially plant protein (Altorf, 2015). The dietary association between hypertension and vitamin C are worth noting. Research indicates that blood pressure increases as vitamin C insufficiency occur in a human being’s system.
A healthy diet is particularly significant in influencing body weight. A healthy body weight is vital in reducing the risk of hypertension. Studies indicate that a person with a high weight above the average level has a higher probability of getting hypertension (Pem, 2015). Another lifestyle choice that can be considered nutritional is alcohol drinking. Excessive intake of alcohol is related to increase in blood pressure. Studies have indicated lowering intake of caffeine is also important in the prevention of high blood pressure (Kalyoncu, Pars, Bora-Gunes, Karabulut, & Aslan, 2014). Caffeine is common in many beverages and soft drinks, but it is vital to have it consumed at limited levels. Additionally, breast feeding is encouraged for as long as possible to increase the potassium levels in children.
Recommendations and Application
Among the recommendations for prevention of hypertension include reducing alcohol and sodium consumption while increasing that of potassium. Concentrating on meals that are rich in fruits, vegetables, and low-fat is also crucial. These suggestions apply to everyone across the globe irrespective of age and gender (Kalyoncu, Pars, Bora-Gunes, Karabulut, & Aslan, 2014). It is important for everyone who aims at preventing or managing hypertension to take heed of these recommendations.
Nutrition is a significant influence in the development of high blood pressure. Strong evidence shows the recommendation of a diet containing higher rates of potassium, higher fiber intake, and low-fat consumption reduces blood pressure. The DASH diet focused on potassium, magnesium, calcium, dietary fiber and reduced fat which are important in reducing the occurrence of hypertension. The DASH or vegetarian diet reduces the occurrence of high blood pressure. The establishment of nutritional recommendation in recent years has proven helpful in reducing blood pressure hence lowering of hypertension-related complications such as cardiovascular diseases and mortality rates. In conclusion, rather than the consumption or avoidance of a single nutrient, the nutritional diet with DASH patterns is encouraged from an early age.
- Altorf, W. (2015). Dietary protein and blood pressure: A systematic review. PLOS journal .
- Kalyoncu, B. Z., Pars, H., Bora-Gunes, N., Karabulut, E., & Aslan, D. (2014). A Systematic review of nutrition-based practices in prevention of hyperstension among healthy youth. The Turkish Journal of Pediatrics, 335-346.
- Nguyen, H., Odelola, O. A., Rangaswami, J., & Amanullah, A. (2013). A review of nutritional factors in hypertension management. International journal of Hypertension.
- Pem, D. (2015). Fruit and vegetable intake: Benefits and progress of nutrition education interventions-Narrative Review Article. Iranian Journal of Public Health, 1309-1321.