ROLE OF DIET AND LIFE STYLE MODIFICATIONS IN CONTROLLING HYPERTENSION

Abstract

Hypertension or high blood pressure can cause serious damage to the arteries and afterwards uncontrolled high blood pressure increases the risk of heart disease, stroke and kidney disease. Diet and nutrition have been extensively investigated as risk factors for major cardiovascular diseases like high blood pressure, coronary heart disease and stroke Adequate evidence is available, from studies conducted within and across populations, to link several nutrients, minerals, food groups and dietary patterns with an increased or decreased risk of Hypertension. Dietary fats associated with an increased risk of Hypertension include trans-fats and saturated fats, while polyunsaturated fats are known to be protective. Dietary sodium is associated with elevation of blood pressure, while dietary potassium lowers the risk of hypertension and stroke. Regular frequent intake of fruits and vegetables is protective against hypertension. Composite diets such as DASH diets have been demonstrated to reduce the risk of hypertension. Sufficient knowledge regarding the recommendation of nutritional interventions, at both population and individual levels, for reduction of hypertension is now being used to promote healthy diets and discourage unhealthy diets. For its successful implementation in daily life requires coordinated action at all sectors like Government and International organizations, civil society and various sections of the food industry.