Dietary Approaches to Stop Hypertension: A summary of study results

The Dietary Approaches to Stop Hypertension multicenter trial examined the impact of dietary patterns on blood pressure in 459 adults with blood press ure <160 mm Hg systolic and 80 to 95 mm Hg diastolic. After a 3-week run-in period on a control diet low in fruits, vegetables, and dairy products, an d with a fat content typical for Americans, participants were randomized fo r 8 weeks to either the control diet, a diet rich in fruits and vegetables, or a combination diet that emphasized fruits, vegetables, and low-fat dair y products. Body weight and sodium intake were held constant, and physical activity did not change during the intervention. Baseline mean+/-standard d eviation systolic and diastolic blood pressures were 131.3+/-10.8 mm Hg and 84.7+/-4.7 mm Hg, respectively. Relative to the control diet, the combinat ion diet reduced blood pressure by 5.5 mm Hg and diastolic blood pressure b y 3.0 mm Hg (P<.001). For those on the fruits and vegetables diet, blood pr essure reductions relative to control were 2.8 mm Hg systolic (P<.001) and 1.1 mm Hg diastolic (P<.07). in 133 participants with hypertension, the com bination diet produced a net blood pressure reduction of 11.4 and 5.5 mm Hg systolic and diastolic, respectively (P<.001). In participants without hyp ertension (n=326), the corresponding blood pressure reductions were 3.5 mm Hg systolic (P<.001) and 2.1 mm Hg diastolic (P<.003). In other subgroup an alyses, minorities showed relatively larger reductions in blood pressure th an nonminorities (P<.001). We conclude that the dietary pattern reflected i n the combination diet can substantially reduce blood pressure, and, accord ingly, provides an additional lifestyle approach to preventing and treating hypertension.