Blood pressure response to changes in sodium and potassium intake: a metaregression analysis of randomised trials

Geleijnse, Johanna M.; Kok, F.J.; Grobbee, D. E.

doi:10.1038/sj.jhh.1001575

Cited by 365 publications

(240 citation statements)

References 78 publications

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“…Our results are also similar to the findings of a 24-week randomised trial in 55-75-year-old untreated Dutch hypertensives in which the same salt replacement product was used (38) . The DASH 8-week feeding study, however, demonstrated a much greater BP reduction (213?2/26?1 mmHg) in the subgroup analyses for African-Americans with hypertension (13) .…”

Section: Discussionsupporting

confidence: 88%

A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa

Charlton

Steyn

Levitt

et al. 2008

Public Health Nutr.

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Objective: To assess the impact of a food-based intervention on blood pressure (BP) in free-living South African men and women aged 50-75 years, with drugtreated mild-to-moderate hypertension. Methods: A double-blind controlled trial was undertaken in eighty drug-treated mild-to-moderate hypertensive subjects randomised to an intervention (n 40) or control (n 40) arm. The intervention was 8-week provision of six food items with a modified cation content (salt replacement (SOLO TM ), bread, margarine, stock cubes, soup mix and a flavour enhancer) and 500 ml of maas (fermented milk)/d. The control diet provided the same quantities of the targeted foods but of standard commercial composition and 500 ml/d of artificially sweetened cooldrink. Findings: The intervention effect estimated as the contrast of the within-diet group changes in BP from baseline to post-intervention was a significant reduction of 6?2 mmHg (95 % CI 0?9, 11?4) for systolic BP. The largest intervention effect in 24 h BP was for wake systolic BP with a reduction of 5?1 mmHg (95 % CI 0?4, 9?9). For wake diastolic BP the reduction was 2?7 mmHg (95 % CI 20?2, 5?6). Conclusions: Modification of the cation content of a limited number of commonly consumed foods lowers BP by a clinically significant magnitude in treated South African hypertensive patients of low socio-economic status. The magnitude of BP reduction provides motivation for a public health strategy that could be adopted through lobbying of the food industry by consumer and health agencies.

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Section: Discussionsupporting

confidence: 88%

A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa

Charlton

Steyn

Levitt

et al. 2008

Public Health Nutr.

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“…A meta-analysis of randomised trials indicated that a reduction in sodium and an increase in potassium consumption lowers blood pressure in normotensive and hypertensive individuals (68,69) .…”

Section: Effect Of the Mediterranean Diet On Hypertensionmentioning

confidence: 99%

Mediterranean diet and metabolic syndrome: the evidence

Babió

Bulló

Salas‐Salvadó

2009

Public Health Nutr.

158

106

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Background: The Mediterranean diet has long been related to a lower cardiovascular disease risk; however, more recent evidences also indicate that it has a favourable effect on adiposity and type 2 diabetes. Design: Review of the available literature in relation to Mediterranean diet and metabolic syndrome. Results: Several components of Mediterranean diet patterns have been inversely related with body mass index. They are considered to be modulators of insulin resistance, can exert beneficial effects on blood pressure, improve atherogenic dyslipidemia or attenuate the inflammatory burden associated with metabolic syndrome. Furthermore, a lower prevalence of metabolic syndrome has been associated with dietary patterns rich in fruits and vegetables, nuts, olive oil, legumes and fish, moderate in alcohol and low in red meat, processed meat, refined carbohydrates and whole-fat dairy products. Conclusions: There is much evidence suggesting that the Mediterranean diet could serve as an anti-inflammatory dietary pattern, which could help to fight diseases related to chronic inflammation, including metabolic syndrome.

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“…Two recent meta-analyses 15,16 have revealed that an approximately 75 mmol a day (about 50%) reduction in the intake of sodium lowers blood pressure in both subjects with hypertension and normotensive individuals. In hypertensives, the fall in systolic blood pressure is about 5 mmHg and that in diastolic pressure, approximately 3 mmHg.…”

Section: Effect Of Sodium Reduction Alonementioning

confidence: 99%

“…An increase of potassium intake by approximately 1.8-1.9 g a day has proved to lower the blood pressure of hypertensive subjects so that the average fall in systolic blood pressure is approximately 4 mmHg and that in diastolic pressure, about 2.5 mmHg 16,17 This increase in potassium intake is about 25% of the amount provided by a 2100 kcal Natural Diet, and not sufficient to raise the potassium intake in USA to the currently recommended level of 4.7 g per day.…”

Section: Effect Of Increased Potassium Intake Alonementioning

confidence: 99%

Why and how to implement sodium, potassium, calcium, and magnesium changes in food items and diets?

2005

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Blood pressure response to changes in sodium and potassium intake: a metaregression analysis of randomised trials

Cited by 365 publications

References 78 publications

A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa

A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa

Mediterranean diet and metabolic syndrome: the evidence

Why and how to implement sodium, potassium, calcium, and magnesium changes in food items and diets?

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