Hypertension: Dietary Factors

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Worldwide, elevated blood pressure is an extraordinarily common and important risk factor for cardiovascular and kidney diseases. As blood pressure (BP) rises, so does the risk of these diseases. The relationship is strong, consistent, continuous, independent, and etiologically relevant. Accordingly, the adverse consequences of elevated BP are not just restricted to individuals with hypertension. Those with prehypertension, have a high probability of developing hypertension and carry an excess risk of cardiovascular disease compared to those with a normal BP. In fact, almost one-third of BP-related deaths from coronary heart disease occur in individuals with BP in the nonhypertensive range. It has been estimated that 54% of strokes and 47% of coronary heart disease events can be attributed to elevated BP.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Human Nutrition
PublisherElsevier Inc.
Pages462-468
Number of pages7
Volume2-4
ISBN (Electronic)9780123848857
ISBN (Print)9780123750839
DOIs
StatePublished - Jan 1 2012

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Keywords

  • Blood pressure
  • Coronary heart disease
  • Fish oil supplementation
  • Potassium
  • Salt intake
  • Stroke
  • Weight loss

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Appel, L. (2012). Hypertension: Dietary Factors. In Encyclopedia of Human Nutrition (Vol. 2-4, pp. 462-468). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-375083-9.00150-1