Document Type

Article

Publication Date

4-10-2013

Comments

This article has been peer reviewed. It was published in: International Journal of Hypertension.

Volume 2013, 2013, Article number698940.

The published version is available at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3649175/?report=classic DOI: 10.1155/2013/698940

Copyright © 2013 Ha Nguyen et al.

Abstract

Hypertension is a major health problem worldwide. Its attendant morbidity and mortality complications have a great impact on patient's quality of life and survival. Optimizing blood pressure control has been shown to improve overall health outcomes. In addition to pharmacological therapies, nonpharmacological approach such as dietary modification plays an important role in controlling blood pressure. Many dietary components such as sodium, potassium, calcium, and magnesium have been studied substantially in the past decades. While some of these nutrients have clear evidence for their recommendation, some remain controversial and are still of ongoing study. Dietary modification is often discussed with patients and can provide a great benefit in blood pressure regulation. As such, reviewing the current evidence will be very useful in guiding patients and their physician and/or dietician in decision making. In this review article of nutritional factors in hypertension management, we aim to examine the role of nutritional factors individually and as components of whole dietary patterns.

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