Blood pressure is linked to salt intake and modulated by the angiotensinogen gene in normotensive and hypertensive elderly subjects

Johnson, A. G.; Nguyen, Tuan Van; Davis, Darren R.

doi:10.1097/00004872-200106000-00009

Cited by 103 publications

(62 citation statements)

References 17 publications

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“…59,60 A reduced sodium intake can prevent hypertension in nonhypertensive individuals, can lower BP in the setting of antihypertensive medication, and can facilitate hypertension control. A reduced sodium intake is associated with a blunted age-related rise in systolic BP and a reduced risk of atherosclerotic cardiovascular events and congestive heart failure.…”

Section: Choose and Prepare Foods With Little Or No Saltmentioning

confidence: 99%

Diet and Lifestyle Recommendations Revision 2006

Lichtenstein¹,

Appel²,

Brands³

et al. 2006

Circulation

2,302

901

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Abstract-Improving diet and lifestyle is a critical component of the American Heart Association's strategy for cardiovascular disease risk reduction in the general population. This document presents recommendations designed to meet this objective. Specific goals are to consume an overall healthy diet; aim for a healthy body weight; aim for recommended levels of low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglycerides; aim for normal blood pressure; aim for a normal blood glucose level; be physically active; and avoid use of and exposure to tobacco products. The recommendations are to balance caloric intake and physical activity to achieve and maintain a healthy body weight; consume a diet rich in vegetables and fruits; choose whole-grain, high-fiber foods; consume fish, especially oily fish, at least twice a week; limit intake of saturated fat to Ͻ7% of energy, trans fat to Ͻ1% of energy, and cholesterol to Ͻ300 mg/day by choosing lean meats and vegetable alternatives, fat-free (skim) or low-fat (1% fat) dairy products and minimize intake of partially hydrogenated fats; minimize intake of beverages and foods with added sugars; choose and prepare foods with little or no salt; if you consume alcohol, do so in moderation; and when you eat food prepared outside of the home, follow these Diet and Lifestyle Recommendations. By adhering to these diet and lifestyle recommendations, Americans can substantially reduce their risk of developing cardiovascular disease, which remains the leading cause of morbidity and mortality in the United States.

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Section: Choose and Prepare Foods With Little Or No Saltmentioning

confidence: 99%

Diet and Lifestyle Recommendations Revision 2006

Lichtenstein¹,

Appel²,

Brands³

et al. 2006

Circulation

2,302

901

View full text Add to dashboard Cite

show abstract

“…414 In clinical trials, particularly dose-response studies, the relationship between sodium intake and BP is direct and progressive without an apparent threshold. [415][416][417] Blacks, people with hypertension, and middle-and older-aged adults are especially sensitive to the BP-lowering effects of reduced sodium intake. 418 In other trials an increased intake of potassium was shown to lower BP 419 and blunt the pressor effects of sodium.…”

Section: Diet and Nutritionmentioning

confidence: 99%

Guidelines for the Primary Prevention of Stroke

Goldstein¹,

Bushnell²,

Adams³

et al. 2011

Stroke

1,267

577

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Background and Purpose-This guideline provides an overview of the evidence on established and emerging risk factors for stroke to provide evidence-based recommendations for the reduction of risk of a first stroke. Methods-Writing group members were nominated by the committee chair on the basis of their previous work in relevant topic areas and were approved by the American Heart Association (AHA) Stroke Council Scientific Statement Oversight Committee and the AHA Manuscript Oversight Committee. The writing group used systematic literature reviews (covering the time since the last review was published in 2006 up to April 2009), reference to previously published guidelines, personal files, and expert opinion to summarize existing evidence, indicate gaps in current knowledge, and when appropriate, formulate recommendations using standard AHA criteria (Tables 1 and 2). All members of the writing group had the opportunity to comment on the recommendations and approved the final version of this document. The guideline underwent extensive peer review by the Stroke Council leadership and the AHA scientific statements oversight committees before consideration and approval by the AHA Science Advisory and Coordinating Committee. Results-Schemes for assessing a person's risk of a first stroke were evaluated. Risk factors or risk markers for a first stroke were classified according to potential for modification (nonmodifiable, modifiable, or potentially modifiable) and strength of evidence (well documented or less well documented). Nonmodifiable risk factors include age, sex, low birth weight, race/ethnicity, and genetic predisposition. Well-documented and modifiable risk factors include hypertension, exposure to cigarette smoke, diabetes, atrial fibrillation and certain other cardiac conditions, dyslipidemia, carotid artery stenosis, sickle cell disease, postmenopausal hormone therapy, poor diet, physical inactivity, and obesity and body fat

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“…[22][23][24][25][26] In addition, our results show that in hypertensives, changes in plasma sodium are related directly to the response of the renin-angiotensin system, which suggests that changes in plasma sodium per se could be a drive that changes plasma renin activity, 27 aldosterone, and atrial natriuretic peptide release that occur with changes in salt intake.…”

Section: Discussionmentioning

confidence: 85%

Plasma Sodium

Markandu²,

Sagnella³

et al. 2005

Hypertension

147

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Abstract-Salt intake is a major regulator of blood pressure. There is evidence that those who develop high blood pressure have an underlying defect in the ability of the kidney to excrete salt. It has been suggested that this results in a greater tendency to retain sodium and an increased compensatory response that is responsible for the rise in blood pressure.There is also evidence suggesting that small increases in plasma sodium may directly affect blood pressure, independent of the associated expansion in extracellular volume. We reanalyzed 3 types of studies of changing salt intake.(1) An acute and large reduction in salt intake from 350 mmol/d to 10 to 20 mmol/d for 5 days in hypertensives and normotensives was associated with a fall in plasma sodium of Ϸ3 mmol/L (PϽ0.001). (2) Progressive increases in salt intake from 10 to 250 mmol/d by a daily amount of 50 mmol in normotensives caused increases in plasma sodium (PϽ0.001). (3) Longer-term modest reduction in salt intake in hypertensives was studied in double-blind randomized crossover studies; 1 month of usual salt intake (Ϸ170 mmol/d) compared with reduced salt intake (Ϸ100 mmol/d). There was a decrease in plasma sodium of 0.4Ϯ0.2 mmol/L (PϽ0.05), which was weakly but significantly correlated with the fall in systolic blood pressure (rϭ0.18; PϽ0.05). These studies demonstrate that an increase or a decrease in salt intake causes changes in plasma sodium. Small changes in plasma sodium alter extracellular volume, which may influence blood pressure. Changes in plasma sodium may also affect blood pressure directly. Key Words: plasma Ⅲ sodium Ⅲ blood pressure E levated blood pressure is the major cause of cardiovascular disease (ie, stroke, heart failure, and coronary heart disease). 1,2 A recent World Health Organization report showed that raised blood pressure is responsible for 62% of stroke and 49% of coronary heart disease worldwide. 2 Much evidence from epidemiological, 3 migration, 4 intervention, 5 genetic, 6 and animal studies 7 suggests that salt intake plays an important role in regulating blood pressure. Furthermore, there is increasing evidence that a high salt intake has direct harmful effects on the cardiovascular system (eg, it increases the mass of left ventricular wall, stiffens conduit arteries, and thickens and narrows resistance arteries, independent of and additive to the effect of salt on blood pressure. 8 -12 However, the mechanisms whereby salt raises blood pressure and induces direct cardiovascular organ damage are not clear. Much evidence suggests that in those who develop high blood pressure, there is an underlying defect in the ability of the kidney to excrete salt, and that the greater compensatory response required to restore sodium balance is responsible for the increase in blood pressure. 13 However, the potential role of small changes in plasma sodium has rarely been considered. To look at this further, we reanalyzed 3 types of studies that we conducted on changing salt intake. MethodsThe methods used in the 3 types of salt ...

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Blood pressure is linked to salt intake and modulated by the angiotensinogen gene in normotensive and hypertensive elderly subjects

Abstract: In healthy, older subjects, a linear increase in BP occurred with increasing salt dose, it appeared most pronounced in ISH subjects and could be modulated by AGT genotype.

Cited by 103 publications

References 17 publications

Diet and Lifestyle Recommendations Revision 2006

Diet and Lifestyle Recommendations Revision 2006

Guidelines for the Primary Prevention of Stroke

Plasma Sodium

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