DAVID A. McCARRON, M.D.; JOHN STANTON, Ph.D.; HOLLY HENRY, M.S., R.D.; CYNTHIA MORRIS, M.P.H.
Nutritional factors are thought to contribute to the development of hypertension in susceptible humans. This review categorizes the types of nutrition-related data currently available on the relation between diet and blood pressure and provides guidelines for interpreting and using these data. The nutrition data base and the net effect of specific nutrients on blood pressure are discussed, and examples from the Health and Nutrition Examination Survey are given to compare demographic characteristics of various nutrients with demographic characteristics of hypertension in our society. Criteria for evaluating the strength and relevance of a specific nutrient's influence on blood pressure are presented. A comprehensive, continued assessment of all studies of diet and blood pressure control should assure better understanding of the pathogenesis and treatment of human hypertension.
McCARRON DA, STANTON J, HENRY H, et al. Assessment of Nutritional Correlates of Blood Pressure. Ann Intern Med. 1983;98:715–719. doi: https://doi.org/10.7326/0003-4819-98-5-715
Download citation file:
Published: Ann Intern Med. 1983;98(5_Part_2):715-719.
Cardiology, Coronary Risk Factors, Hypertension, Nephrology.
Results provided by:
Copyright © 2019 American College of Physicians. All Rights Reserved.
Print ISSN: 0003-4819 | Online ISSN: 1539-3704
Conditions of Use