Effect of dietary salt restriction on central blood pressure: A systematic review and meta‐analysis of the intervention studies

D’Elia, Lanfranco; Fata, Ersilia La; Giaquinto, Alfonso; Strazzullo, Pasquale; Galletti, Ferruccio

doi:10.1111/jch.13852

Cited by 21 publications

(16 citation statements)

References 60 publications

(149 reference statements)

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“…Further to dietary energy intake, our study also recorded the intake of macro-(i.e., protein and dietary fibre) and micronutrients (i.e., sodium, potassium, magnesium and calcium) that have established effects on BP levels [39][40][41][42]. In this regard, there were no differences between the two intervention arms, indicating that the only dietary factor which could account for the observed favourable effect to reduce SBP, was the higher phenolic content in HPOO compared to LPOO.…”

Section: Discussionmentioning

confidence: 99%

The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

et al. 2020

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Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and arterial stiffness in healthy Australian adults. In a double-blind, randomized, controlled cross-over trial, 50 participants (age 38.5 ± 13.9 years, 66% female) were randomized to consume 60 mL/day of either HPOO (360 mg/kg polyphenols) or LPOO (86 mg/kg polyphenols) for three weeks. Following a two-week washout period, participants crossed over to consume the alternate oil. Anthropometric data, peripheral BP, central BP and arterial stiffness were measured at baseline and follow up. No significant differences were observed in the changes from baseline to follow up between the two treatments. However, a significant decrease in peripheral and central systolic BP (SBP) by 2.5 mmHg (95% CI: −4.7 to −0.3) and 2.7 mmHg (95% CI: −4.7 to −0.6), respectively, was observed after HPOO consumption. Neither olive oil changed diastolic BP (DBP) or measures of arterial stiffness. The reductions in SBP after HPOO consumption provide evidence for a potentially widely accessible dietary intervention to prevent cardiovascular disease in a multiethnic population. Longer intervention studies and/or higher doses of EVOO polyphenols are warranted to elucidate the potential effect on DBP and arterial stiffness.

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Section: Discussionmentioning

confidence: 99%

The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

et al. 2020

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“…Moreover, a recent meta-analysis conducted by D’Elia et al [ 133 ] examined the impact of dietary sodium restriction on central blood pressure (cBP). In fact, if the effects of sodium restriction on peripheral BP are well known, its effects on cBP are scarce.…”

Section: Secondary Ah: Traditional Dietary Nutritional Protocolsmentioning

confidence: 99%

Effects of Caloric Restriction Diet on Arterial Hypertension and Endothelial Dysfunction

et al. 2021

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The most common manifestation of cardiovascular (CV) diseases is the presence of arterial hypertension (AH), which impacts on endothelial dysfunction. CV risk is associated with high values of systolic and diastolic blood pressure and depends on the presence of risk factors, both modifiable and not modifiable, such as overweight, obesity, physical exercise, smoking, age, family history, and gender. The main target organs affected by AH are the heart, brain, vessels, kidneys, and eye retina. AH onset can be counteracted or delayed by adopting a proper diet, characterized by a low saturated fat and sodium intake, a high fruit and vegetable intake, a moderate alcohol consumption, and achieving and maintaining over time the ideal body weight. In this review, we analyzed how a new nutritional approach, named caloric restriction diet (CRD), can provide a significant reduction in blood pressure values and an improvement of the endothelial dysfunction. In fact, CRD is able to counteract aging and delay the onset of CV and neurodegenerative diseases through the reduction of body fat mass, systolic and diastolic values, free radicals production, and oxidative stress. Currently, there are few studies on CRD effects in the long term, and it would be advisable to perform observational studies with longer follow-up.

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“…Finally, older adults are inherently at higher risk for CVD and mean sodium intake are lower, mainly due to lower caloric intake; therefore; the effect of high sodium might have been more difficult to ascertain [ 43 ]. Although our inconsistent results for the dietary sodium effect on CVD among older people, a large body of evidence showed a favorable effect of low salt consumption on CVD, organ damage, and blood pressure and support the public health recommendation that adult population likely benefit from reducing sodium intake [ 44 , 45 , 46 , 47 ].…”

Section: Discussionmentioning

confidence: 53%

Sodium and Potassium Intake and Cardiovascular Disease in Older People: A Systematic Review

Gonçalves

Abreu

2020

Nutrients

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This review aims to examine the relationship of sodium and potassium intake and cardiovascular disease (CVD) among older people. Methods: We performed a literature search using PubMed and Web of Science (January 2015 to July 2020) without language restriction. Observational and experimental studies that reported the relationship between sodium, potassium, or sodium-to-potassium ratio with CVD among older adults aged higher than 60 years were included. The authors independently screened all identified studies, extracted information, and assessed the quality of included studies. Risk of bias was assessed using the Risk of Bias Assessment Tool for Nonrandomized Studies (RoBANS) for observational studies and the revised Cochrane risk-of-bias tool (RoB 2 tool) for randomized trials. Results: We included 12 studies (6 prospective cohort studies, 5 cross-sectional studies, and 1 experimental study). Five of the studies reported on sodium-to-potassium ratio (n = 5), and the others on potassium and/or sodium intake. Cardiovascular events (e.g., stroke and heart failure) were the most reported outcome (n = 9). Of the 12 studies included, five observational studies had low bias risk and the randomized controlled trial was judged as uncertain risk of bias. We found inconsistent results for the effect of the reduction of sodium intake in this population for lower risk of CVD. We found that both the increase of potassium intake and the decrease of sodium-to-potassium ratio were associated with lower risk of hypertension and CVD, particularly stroke. Conclusion: The present review suggests that both higher potassium and lower sodium-to-potassium ratio are associated with lower risk of CVD.

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Effect of dietary salt restriction on central blood pressure: A systematic review and meta‐analysis of the intervention studies

Cited by 21 publications

References 60 publications

The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

The Effect of High Polyphenol Extra Virgin Olive Oil on Blood Pressure and Arterial Stiffness in Healthy Australian Adults: A Randomized, Controlled, Cross-Over Study

Effects of Caloric Restriction Diet on Arterial Hypertension and Endothelial Dysfunction

Sodium and Potassium Intake and Cardiovascular Disease in Older People: A Systematic Review

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