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Nutritional Management of Hypertension in the Elderly

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Handbook of Clinical Nutrition and Aging

Part of the book series: Nutrition and Health ((NH))

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Abstract

Hypertension, or high blood pressure, is prevalent in the United States and affects approx 50 million adults. It is a major risk factor for stroke and heart disease, which remain the first and third leading causes of death in the United States, and is therefore associated with a substantial financial and health care burden (1). Optimal blood pressure is defined as systolic blood pressure less than 120 mm Hg and diastolic blood pressure less than 80 mm Hg (or 120/80). Hypertension is defined as greater than or equal to 140/ 90 mm Hg. For most cases of hypertension (95%), also referred to as the essential hypertension, the causes are not clear. Although genetics may play a role, lifestyle factors like body weight, diet, and exercise are closely related.

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Authors
  1. Pao-Hwa Lin
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  2. Marji McCullough
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  3. Laura P. Svetkey
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Editors and Affiliations

  1. Durham VA Medical Center and Duke University Medical Center, Durham, NC, USA

    Connie Watkins Bales PhD, RD, FACN

  2. Louisville VA Medical Center and University of Louisville Schools of Medicine and Public Health, Louisville, KY, USA

    Christine Seel Ritchie MD, MSPH

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Lin, PH., McCullough, M., Svetkey, L.P. (2004). Nutritional Management of Hypertension in the Elderly. In: Bales, C.W., Ritchie, C.S. (eds) Handbook of Clinical Nutrition and Aging. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-391-0_16

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  • DOI: https://doi.org/10.1007/978-1-59259-391-0_16

  • Publisher Name: Humana Press, Totowa, NJ

  • Print ISBN: 978-1-4757-5355-4

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