Diet, Nutrients, and the Prevention of Hypertension

A large part of blood pressure variation among individuals cannot be explained by known nutritional and dietary factors, and thus, many studies are in progress. We reviewed recent observational and interventional studies investigating the relationship of dietary and nutritional factors to blood pressure in human populations. During the past few years, a cross-sectional study of large-scale international populations, the INTERMAP (International Study of Macro/Micronutrients and Blood Pressure), reported the favorable effects of several nutrients, including minerals (phosphorus, calcium, magnesium, and non-heme iron), glutamic acid, n-6 and n-3 polyunsaturated fatty acids, and starch, and reduced intake of cholesterol, glucose, and fructose. Observational and interventional studies also showed new evidence suggesting unfavorable effects resulting from higher intakes of red meat, fructose, and sugar-sweetened beverages, and favorable effects resulting from higher intake of lactotripeptides and polyphenol-rich dark chocolate. For the Dietary Approaches to Stop Hypertension (DASH) dietary pattern, further evidence on blood pressure–lowering effects and other favorable outcomes has accumulated. These new findings should be established by further studies for the future update of dietary guidelines to prevent and manage hypertension.