PEGGY A. SMITH-BARBARO, Ph.D.; GEORGE J. PUCAK, D.V.M., M.S.
Until recently most experimental research linking diet to hypertension was related to dietary salt levels. However, recent evidence suggests that elevations in blood pressure, initially attributed to high salt intake, may be due to other factors in the diet, such as the level and type of fat consumed. Studies in animal models and humans suggest that blood pressure can be lowered during high salt feeding by supplementing the diet with polyunsaturated fatty acids such as linoleic acids. This review outlines key points that delineate the effect and possible interactions of dietary lipids on blood pressure regulation.
PEGGY A. SMITH-BARBARO, GEORGE J. PUCAK. Dietary Fat and Blood Pressure. Ann Intern Med. 1983;98:828–831. doi: 10.7326/0003-4819-98-5-828
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Published: Ann Intern Med. 1983;98(5_Part_2):828-831.
Cardiology, Coronary Risk Factors, Dyslipidemia.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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