DIETARY FACTORS IN THE PATHOGENESIS AND TREATMENT OF HYPERTENSION

Data accumulated from epidemiological observations, intervention trial s and studies on experimental animals provide a growing body of eviden ce of the influence of various dietary components on blood pressure. D ietary sodium, usually taken in the form of sodium chloride (common sa lt), is positively associated with blood pressure, and in many hyperte nsive patients reduction in sodium intake lowers blood pressure. On th e other hand, in certain patients potassium, calcium and magnesium may be protective electrolytes against hypertension. Dietary fats, especi ally n-3 polyunsaturated fatty acids, may also influence blood pressur e, whereas the possible role of other macronutrients, such as proteins and carbohydrates, or vitamins in the regulation of blood pressure is less well understood. Occasional ingestion of coffee transiently incr eases blood pressure, but the effects of habitual coffee consumption a re controversial. Excessive use of alcohol on a regular basis has been associated with elevated blood pressure. It has also been shown in ca se reports that large amounts of liquorice lead to the development of hypertension. Thus, with appropriate dietary modifications, it is poss ible to prevent the development of high blood pressure and to treat hy pertensive patients with fewer drugs and with lower doses. In some pat ients antihypertensive medication may not be at all necessary.