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Dietary Patterns and Hypertension

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Book cover Dietary Patterns and Whole Plant Foods in Aging and Disease

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

Abstract

Elevated blood pressure (BP), including prehypertension and hypertension, is a common and growing public health problem. Globally, the overall prevalence of elevated BP is approaching 50% of adults age >25 years. The adult risk of cardiovascular disease (CVD) and renal disease approximately doubles for each 20/10 mmHg incremental increase above 115/75 mmHg. The major lifestyle factors associated with elevated BP and hypertension are aging, especially unhealthy aging associated with overweight and obesity, poor dietary habits, inactivity or lack of exercise, and ineffective stress management. There is convincing evidence that high adherence to healthy dietary patterns, including the Dietary Approaches to Stop Hypertension (DASH), the Mediterranean (MedDiet), Nordic diet, dietary guidelines-based, and vegetarian diets are effective in lowering BP, especially in older, overweight or obese hypertensive and prehypertensive adults compared to Western diets. Healthy dietary patterns lower sodium, excessive energy and added refined carbohydrate intake, and increase fiber, plant protein, potassium, and other essential nutrients and bioactive phytochemicals intake, which are associated with a lower risk of hypertension and elevated BP. Healthy dietary pattern mechanisms associated with reduced hypertension risk include; lowering the risk of weight gain, stimulating colon microbiota, improving vascular health by normalizing total cholesterol and LDL-C levels, reducing oxidative and inflammatory stress, improving insulin sensitivity to reduce atherosclerosis risk, and maintaining electrolyte balance.

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Author information

Authors and Affiliations

  1. Nutrition Science Solutions, Wimberley, TX, USA

    Mark L. Dreher (Chief Science Officer)

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Appendix A:

Appendix A:

Comparison of Western and healthy dietary patterns per 2000 kcals (approximated values)

Components

Western dietary pattern (US)

USDA base pattern

DASH diet pattern

Healthy mediterranean pattern

Healthy vegetarian pattern (Lact-ovo based)

Vegan pattern

Emphasizes

Refined grains, low fiber foods, red meats, sweets, and solid fats

Vegetables, fruit, whole-grain, and low-fat milk

Potassium rich vegetables, fruits, and low fat milk products

Whole grains, vegetables, fruit, dairy products, olive oil, and moderate wine

Vegetables, fruit, whole-grains, legumes, nuts, seeds, milk products, and soy foods

Plant foods: Vegetables, fruits, whole grains, nuts, seeds, and soy foods

Includes

Processed meats, sugar sweetened beverages, and fast foods

Enriched grains, lean meat, fish, nuts, seeds, and vegetable oils

Whole-grain, poultry, fish, nuts, and seeds

Fish, nuts, seeds, and pulses

Eggs, non-dairy milk alternatives, and vegetable oils

Non-dairy milk alternatives

Limits

Fruits and vegetables, and whole-grains

Solid fats and added sugars

Red meats, sweets, and sugar-sweetened beverages

Red meats, refined grains, and sweets

No red or white meats, or fish; limited sweets

No animal products

Estimated nutrients/components

 

Carbohydrates (% Total kcal)

51

51

55

50

54

57

Protein (% Total kcal)

16

17

18

16

14

13

Total fat (% Total kcal)

33

32

27

34

32

30

Saturated fat (% Total kcal)

11

8

6

8

8

7

Unsat. fat (% Total kcal)

22

25

21

24

26

25

Fiber (g)

16

31

29+

31

35+

40+

Potassium (mg)

2800

3350

4400

3350

3300

3650

Vegetable oils (g)

19

27

25

27

19–27

18–27

Sodium (mg)

3600

1790

1100

1690

1400

1225

Added sugar (g)

79 (20 tsp)

32 (8 tsp)

12 (3 tsp)

32 (8 tsp)

32 (8 tsp)

32 (8 tsp)

Plant food groups

Fruit (cup)

≤ 1.0

2.0

2.5

2.5

2.0

2.0

Vegetables (cup)

≤ 1.5

2.5

2.1

2.5

2.5

2.5

Whole-grains (oz.)

0.5

3.0

4.0

3.0

3.0

3.0

Legumes (oz.)

–

1.5

0.5

1.5

3.0

3.0+

Nuts/seeds (oz.)

0.5

0.6

1.0

0.6

1.0

2.0

Soy products (oz.)

0.0

0.5

–

–

1.1

1.5

  1. U.S. Department of Agriculture, Agriculture Research Service, Nutrient Data Laboratory. 2014. USDA National Nutrient Database for Standard Reference, Release 27. http://www.ars.usda.gov/nutrientdata. Accessed 17 Feb 2015
  2. Dietary Guidelines Advisory Committee. Scientific Report. Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture. Appendix E-3.7: Developing vegetarian and Mediterranean-style food patterns. 2015;1–9
  3. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th ed. Washington, DC: U.S. Government Printing Office. 2010; Table B2.4; http://www.choosemyplate.gov/. Accessed 22 Aug 2015

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Dreher, M.L. (2018). Dietary Patterns and Hypertension. In: Dietary Patterns and Whole Plant Foods in Aging and Disease. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-319-59180-3_13

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  • DOI: https://doi.org/10.1007/978-3-319-59180-3_13

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