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Divalent Cations, Anions, and Blood Pressure |

Calcium and Magnesium Nutrition in Human Hypertension

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Grant support: in part by grant RR 00334 from the General Clinical Research Branch, National Institutes of Health; and grants-in-aid from the Oregon Affiliate of the American Heart Association, the American Heart Association, and the National Dairy Council; and a Fellowship Training grant from the National Kidney Foundation.

▸Requests for reprints should be addressed to David A. McCarron, M.D.; Division of Nephrology/Hypertension, Oregon Health Sciences University, 3181 SW Sam Jackson Park Road; Portland, OR 97201.

Portland, Oregon

© 1983 American College of PhysiciansAmerican College of Physicians

Ann Intern Med. 1983;98(5_Part_2):800-805. doi:10.7326/0003-4819-98-5-800
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Many studies suggest that reduced consumption of calcium or magnesium is associated with an increased risk of developing hypertension and cardiovascular disease. Results of animal studies show that restriction of calcium increases, and supplementation with calcium lowers, the blood pressure of normal and hypertensive rats. Data from the Health and Nutrition Examination Survey I done by the National Center for Health Statistics document the relation between dietary calcium intake and the risk of hypertension in the United States. Hypertensive persons consumed 18% less dietary calcium (hypertensive, 572 ± 17 mg, versus normotensive, 695 ± 7 mg; p < 0.0001). Of the 17 nutrients analyzed, only calcium distinguished hypertensive persons from normotensive persons in all subgroups. Of all nutritional factors assessed, reduced consumption of calcium most consistently distinguishes hypertensive persons from normotensive persons.





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