Introduction
This paper reviews the impact of nutrition on the development of hypertension. Hypertension is defined as the sustained increased levels of arterial blood pressure. In hypertension, the systolic blood pressure is 140mmHg or more and the diastolic blood pressure is 90mmHg or more (Zanchetti, 2015). The risk of developing hypertension increases due to several factors. These factors include age, being obese or overweight, being physically inactive, and using tobacco, family history, high sodium intakes and low potassium levels intake.
Information in this paper can be of so much help to individuals at risk of developing hypertension due to the above motioned predisposing factors. It is clearly evident that there is a strong correlation between body mass, obesity and elevated blood pressure levels (Zanchetti, 2015). Increased weight is highly attributed to poor dietary habits and eating patterns.
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Understanding the impact of nutrition on the development of hypertension is important. This is because, dietary modifications is one of the major cornerstones in the prevention of hypertension. It is evident from studies that poor dietary habits contribute to increased weight which in turn puts an individual at risk of developing hypertension. In addition, hypertension has become a major health concern throughout the world and its morbidity and mortality complications have a significant influence on life and survival.
General Information
Hypertension has caused a global burden on the quality of life and the health care system resources. This is due to increased mortality rates and the risk of developing cardiovascular diseases as a result of hypertension. In the US, hypertension is the prevalent primary diagnosis. There are 35 million outpatient checkups every year that are related to hypertension. According to 2007 to 2010 data, $50 billion was used in the treatment of hypertension (Campbell, Lackland & Niebylski, 2014). These costs continue to rise as time goes. Dietary changes have been widely acknowledged as a strategy that has great ability for preventing hypertension. Dietary modifications cost in hypertension prevention are lower as compared to those of pharmacological strategies.
Globally, deaths associated with hypertension are estimated to be about 7.5 million. In addition , according to WHO, hypertension prevalence in adults above 25 years of age and above was estimated to be around 40% in the year 2008(Campbell, Lackland & Niebylski, 2014). The number of individuals in hypertension significantly dropped between 1980 and 2008. However, in 2008, the number rose from 600million to one billion worldwide. This is attributed to population increase and ageing.
From the WHO report, the prevalence of hypertension was largest in Africa with 46% for both sexes. In Africa, both men and women have increased rates of hypertension. America had the lowest hypertension prevalence which was 35%. However, apart from America and Europe, men have higher prevalence levels of hypertension than women.
Application
Despite the evidence provided by studies carried out on the impact of diet on hypertension, there are many factors associated with culture, society norms and practices, and commercial interests that influence people on dietary patterns. This topic needs to be addressed before the development of hypertension because prevention is better than cure. Extensive preventive interventions both at the clinical setting for individuals and at the community level for public can be effective in preventing the development of hypertension through sustained dietary modification (Zanchetti, 2015). In addition, information on this topic is applicable to food manufacturing industries so that they manufacture foods less in saturated fats, low sodium and fortification with potassium in an attempt to help in the prevention of hypertension development.
Approaches
Successful dietary interventions in preventing the development of hypertension in the past include recommending weight loss, low dietary sodium intake levels, moderate alcohol intake. In addition, potassium supplementation and dietary potassium have been observed to prevent and obstruct the development of hypertension. Sodium intake should not exceed 1,500 mg a day. One should aim at meeting the RDA for dietary potassium a day which is 4,700mg per day (Zanchetti, 2015). In addition, a healthy BMI or weight is recommended in the prevention of hypertension.
Recommendations
Adoption of appropriate dietary patterns such as the DASH diet (Dietary Approaches to Stop Hypertension) is recommended in hypertension prevention. Environmental changes that lead to improved access to healthy food choices are important too. Food fortification with potassium can be important in helping individuals reach the RDA for potassium.
Conclusion
Dietary approaches to prevent and regulate blood pressure are a great strategy in promoting cardiovascular health. Specific dietary elements and patterns affect blood pressure and can either increase or reduce it. It is likely that other components such as magnesium and fiber affect blood pressure but there is no conclusive evidence so far of their recommendation and efficacy. Therefore, individual dietary behavior changes are important in the prevention of hypertension.
References
Campbell, N. R., Lackland, D. T., & Niebylski, M. L. (2014). 2014 Dietary Salt Fact Sheet of the World Hypertension League, International Society of Hypertension, Pan American Health Organization Technical Advisory Group on Cardiovascular Disease Prevention Through Dietary Salt Reduction, the World Health Organization. The Journal of Clinical Hypertension, 17 (1), 7-9. doi:10.1111/jch.12402
Zanchetti, A. (2015). Dietary and metabolic aspects of hypertension and hypertension-related organ damage. Journal of Hypertension, 33 (6), 1117-1118. doi:10.1097/hjh.0000000000000598
