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Nutritional Factors and Hypertension

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Lipids".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 22290

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Prof. Cristiano Fava

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Guest Editor

Department of Clinical Sciences, Lund University, University Hospital of Malmö, Sweden; Department of Medicine, University of Verona, Azienda Ospedaliera Universitaria Integrata di Verona, General Medicine & Hypertension Unit, Hospital “Policlinico G.B. Rossi”, P.le L.A. Scuro 10, 37134 Verona, Italy
Interests: primary and secondary hypertension; cardiovascular diseases; metabolic syndrome; genetics; nutrition; eicosanoids; vascular function; endothelium; platelets

Special Issue Information

Dear Colleagues,

High blood pressure (arterial hypertension) is the most prevalent risk factor for cardiovascular disease, which every year leads to millions of deaths and disability worldwide. Among risk factors contributing to elevated blood pressure, diet is considered one of the most important. The quantity and quality of food, and in particular salt, fat, minerals, alcohol, fruit, and vegetable intake, can either increase or decrease the average blood pressure. At the same time, different foods might interact either with each other, or with the genetic background of the individual, or with other behavioral, environmental, and endogenous factors to determine individual blood pressure. Moreover, in recent years, intensive efforts to understand more about the microbiome and how it can contribute to BP homeostasis have been made.

This Special Issue will cover at least some of the many aspects of the relationships and interactions between foods (both macronutrients and micronutrients) and blood pressure, trying to dissect new aspects of hypertension and to detect new possible targets for tailored intervention.

Prof. Cristiano Fava
Guest Editor

Manuscript Submission Information

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Keywords

hypertension
diet
nutrition
blood pressure

Published Papers (5 papers)

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Research

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12 pages, 2343 KiB

Open AccessArticle

How Does Being Overweight Moderate Associations between Diet and Blood Pressure in Male Adolescents?

by Jia Yap, Hwei Min Ng, Meredith C. Peddie, Elizabeth A. Fleming, Kirsten Webster, Tessa Scott and Jillian J. Haszard

Nutrients 2021, 13(6), 2054; https://doi.org/10.3390/nu13062054 - 15 Jun 2021

Cited by 1 | Viewed by 2126

Abstract

Diet is one of the strongest modifiable risk factors for hypertension. In this study, we described the associations between dietary factors and blood pressure; and explored how weight status moderated these associations in a sample of New Zealand male adolescents. We collected demographics information, anthropometric, blood pressure, and dietary data from 108 male adolescents (15–17 years old). Mixed effects and logistic regression models were used to estimate relationships between dietary variables, blood pressure, and hypertension. Moderation effects of overweight status on the relationship between hypertension and diet were explored through forest plots. One-third (36%) of the sample was classified as hypertensive. Fruit intake was related to significantly lower systolic (−2.4 mmHg, p = 0.005) and diastolic blood pressure (−3.9 mmHg, p = 0.001). Vegetable and milk intake was related to significantly lower diastolic blood pressure (−1.4 mmHg, p = 0.047) and (−2.2 mmHg, p = 0.003), respectively. In overweight participants, greater vegetable and milk, and lower meat intake appeared to reduce the odds of hypertension. Certain dietary factors may have more prominent effects on blood pressure depending on weight status. Full article

(This article belongs to the Special Issue Nutritional Factors and Hypertension)

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13 pages, 1183 KiB

Open AccessArticle

Association between the Intake of Fermented Soy Products and Hypertension Risk in Postmenopausal Women and Men Aged 50 Years or Older: The Korea National Health and Nutrition Examination Survey 2013–2018

by Dohyun Yoo and Yongsoon Park

Nutrients 2020, 12(12), 3621; https://doi.org/10.3390/nu12123621 - 25 Nov 2020

Cited by 2 | Viewed by 2629

Abstract

Sodium intake is positively associated with hypertension risk; however, it is not clear whether there is an association between the intake of fermented soy products, a major source of salt, and blood pressure (BP). This study aimed to investigate the hypothesis that hypertension risk and BP were negatively associated with the intake of fermented soy products but not with the intake of sodium from fermented soy products. This cross-sectional study was performed using data from the Korea National Health and Nutrition Examination Survey (2013–2018). In total, 11,566 men and postmenopausal women aged ≥50 years were divided according to quintiles of sodium or fermented soy product intake. The intake of fermented soy products was negatively associated with hypertension risk (odds ratio: 0.81, 95% confidence interval: 0.66–0.98; p-trend = 0.023) and systolic BP (SBP; p-trend = 0.043) in postmenopausal women. Mediation analysis showed that the intake of fermented soy products had total and direct effects on SBP; however, there was no indirect effect because soy nutrients, such as protein, fiber, calcium, and potassium, had no significant effects on SBP. Among men, fermented soy product intake was not associated with hypertension risk and BP. Additionally, the intake of sodium from fermented soy products was not significantly associated with hypertension risk and BP in both postmenopausal women and men. This study suggests that hypertension risk and BP were not associated with the intake of sodium from fermented soy products; further, hypertension risk and BP were inversely associated with fermented soy product intake in postmenopausal women. Further clinical studies are needed to confirm the effect of fermented soy product intake on hypertension risk and BP. Full article

(This article belongs to the Special Issue Nutritional Factors and Hypertension)

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10 pages, 273 KiB

Open AccessArticle

Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study

by Arrigo F.G. Cicero, Federica Fogacci, Elisa Grandi, Elisabetta Rizzoli, Marilisa Bove, Sergio D’Addato and Claudio Borghi

Nutrients 2020, 12(10), 3063; https://doi.org/10.3390/nu12103063 - 07 Oct 2020

Cited by 10 | Viewed by 3437

Abstract

Background: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. Methods: For this study, we selected from the Brisighella Heart Study cohort subjects who were not treated with antihypertensive drugs and report with certainty their daily mean intake of dietary fats in cooking and as seasoning. Depending on the main source of dietary fat, the involved subjects were classified as prevalent extra-virgin olive oil (EVO) users, prevalent corn oil users, prevalent users of different vegetable oils and prevalent animal fat users, and we compared their characteristics. Results: Everyday consumption of EVO as a main seasoning and cooking fat source was significantly associated to lower body mass index, visceral adiposity index, blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users. Corn oil users also had lower blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users, as well. In particular, in an age and systolic blood pressure adjusted model, the predictors of carotid-femoral pulse wave velocity were the prevalent use of EVO (RR = 0.84, 95% CI 0.67–0.94 vs. other prevalent fat sources), LDL-Cholesterol (RR = 1.12, 95% CI 1.02–1.42), serum uric acid (RR = 1.21, 95% CI 1.09–1.54) and estimated GFR (RR = 0.77, 95% CI 0.59–0.99). Conclusions: According to our findings, the choice of everyday seasoning and cooking fat is associated with a different metabolic and haemodynamic pattern. Full article

(This article belongs to the Special Issue Nutritional Factors and Hypertension)

Review

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15 pages, 944 KiB

Open AccessReview

Salt and Sugar: Two Enemies of Healthy Blood Pressure in Children

by Simonetta Genovesi, Marco Giussani, Antonina Orlando, Francesca Orgiu and Gianfranco Parati

Nutrients 2021, 13(2), 697; https://doi.org/10.3390/nu13020697 - 22 Feb 2021

Cited by 22 | Viewed by 6930

Abstract

The prevalence of essential arterial hypertension in children and adolescents has grown considerably in the last few decades, making this disease a major clinical problem in the pediatric age. The pathogenesis of arterial hypertension is multifactorial, with one of the components being represented by incorrect eating habits. In particular, excessive salt and sugar intake can contribute to the onset of hypertension in children, particularly in subjects with excess weight. Babies have an innate predisposition for sweet taste, while that for salty taste manifests after a few weeks. The recent modification of dietary styles and the current very wide availability of salt and sugar has led to an exponential increase in the consumption of these two nutrients. The dietary intake of salt and sugar in children is in fact much higher than that recommended by health agencies. The purpose of this review is to explore the mechanisms via which an excessive dietary intake of salt and sugar can contribute to the onset of arterial hypertension in children and to show the most important clinical studies that demonstrate the association between these two nutrients and arterial hypertension in pediatric age. Correct eating habits are essential for the prevention and nondrug treatment of essential hypertension in children and adolescents. Full article

(This article belongs to the Special Issue Nutritional Factors and Hypertension)

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19 pages, 7402 KiB

Open AccessReview

Impact of Micronutrients on Hypertension: Evidence from Clinical Trials with a Special Focus on Meta-Analysis

by Hui-Fang Chiu, Kamesh Venkatakrishnan, Oksana Golovinskaia and Chin-Kun Wang

Nutrients 2021, 13(2), 588; https://doi.org/10.3390/nu13020588 - 10 Feb 2021

Cited by 20 | Viewed by 6090

Abstract

Hypertension (HT) is one of the pivotal risk factors for various detrimental diseases like cardiovascular diseases (CVDs), cerebrovascular disease, and renal dysfunction. Currently, many researchers are paying immense attention to various diet formula (dietary approach) with a special focus on micro and macronutrients along with modified lifestyle and standard anti-hypertensive drugs. Micronutrients (minerals/vitamins) play a central role in the regulation of blood pressure (BP) as they aid the function of macronutrients and also improve the anti-hypertensive functions of some anti-hypertensive agents. Even though several studies have demonstrated the beneficial effects of micronutrients on controlling BP, still some ambiguity exists among the nutritionists/doctors, which combination or individual mineral (dietary approach) contributes to better BP regulation. Therefore, this critical review article was attempted to delineate the underlying role of micronutrients (minerals and vitamins) for the management and prevention or delaying of HT and their related complications with strong affirmation from clinical trials as well as its mechanism of controlling BP. Moreover, the major source and recommended daily allowance (RDA) of various micronutrients are included in this review for guiding common readers (especially HT subjects) and dieticians to choose/recommend a better micronutrient and their combinations (other nutrients and standard anti-hypertensive drugs) for lowering the risk of HT and its related co-morbid conditions like CVDs. Full article

(This article belongs to the Special Issue Nutritional Factors and Hypertension)

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