Vegetables again shown to lower blood pressure
Eat more wholefood plants and get better or eat more processed salty foods and get sick.
“The relationship between blood pressure and risk of cardiac events is continuous, consistent, and independent of other risk factors. The higher the blood pressure, the greater the chance of heart attack and heart failure as hypertension precedes the development of heart failure in approximately 90% of patients and increases risk for heart failure by 200%-300%. Treatment of hypertension starts with lifestyle changes - dietary changes, increased physical activity and weight reduction; followed by drug therapy.”
Dr Tilak Suvarna, Interventional Cardiologist and Head of Cardiology from the Asian Heart Institute
The bottom line is still the same with high blood pressure; eat a plant-based wholefood diet to lower hypertension, and eat more salty processed foods to raise hypertension.
“The results [of the Cochrane review] provide further strong support for a reduction in population salt intake, which will result in a lower population blood pressure and, thereby, a reduction in strokes, heart attacks, and heart failure. The current recommendations to reduce salt intake from 9 to 12 to 5 to 6 grams/day will have a major effect on blood pressure, but a further reduction to 3 grams/day will have a greater effect and should become the long-term target for population salt intake. These results show that salt reduction has a major impact on reducing strokes, heart attacks, and heart failure.”
Feng He, MBBS, PhD, of Queen Mary University of London
There was a 2011 meta-analysis, which failed to show reduced salt intake lowering mortality or cardiovascular outcomes however He and colleagues disputed those findings saying “patients in one study were already severely salt and water depleted from aggressive treatment with diuretics”.
If that study was excluded and other studies added then a clear picture comes from the research of less salt = healthier heart and a 20% lower risk for cardiovascular events.
Three large meta-analysis 2013 studies have confirmed this again:
- A modest reduction in salt intake caused falls in blood pressure
- A lower salt intake gives a reduced risk of stroke and fatal coronary heart disease
- Increased potassium intake reduces blood pressure
- Thus, reducing salt intake (found in processed foods and animal foods), while increasing potassium intake (found in fresh local vegetation, fruits and vegetables), can immediately lower blood pressure and dramatically lower the risk for heart disease and diabetes
Study by Feng He, MBBS, PhD, of Queen Mary University of London, et al “Effect of longer-term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomized trials” as published in the British Medical Journal 2013; DOI: 10.1136/bmj.f1325. Study by Aburto N, et al “Effect of lower sodium intake on health: systematic review and meta-analyses” as published in the British Medical Journal 2013; DOI: 10.1136/bmj.f1326. Study by Aburto N, et al “Effect of increased potassium intake on cardiovascular risk factors and disease: systematic review and meta-analyses” as published in the British Medical Journal 2013; DOI: 10.1136/bmj.f1378. The World Health Organisation Nutrition Guidance Expert Advisory Group Subgroup on Diet and Health Reviews included 64 randomized controlled adult trials, 25 prospective cohort adult studies and 10 trials and studies in children. The Aburto and colleagues reviews were supported by World Health organisation funds, the Kidney Evaluation Association Japan, and the governments of Japan and South Korea. Other authors have relationships with WHO, the National Institute for Health Research Biomedical Research Center based at Imperial College Healthcare NHS Trust and Imperial College London, CASH, WASH, the Pan American Health Organization, the National Heart Forum, and the British Hypertension Society. As reported by MedPage Today on April 04, 2013.