A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa
| Autor: | Nasheeta Peer, K. Rossouw, Nomonde Gwebushe, Theresa Gogela, Karen E Charlton, Naomi S. Levitt, Carl Lombard, Krisela Steyn, Deborah Jonathan |
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| Přispěvatelé: | Division of Endocrinology and Diabetology, Faculty of Health Sciences |
| Rok vydání: | 2008 |
| Předmět: |
Male
medicine.medical_specialty Systole Sodium reduction Treatment outcome Health Behavior Diastole Medicine (miscellaneous) Intervention effect Blood Pressure law.invention South Africa Randomized controlled trial Double-Blind Method law Environmental health medicine Humans Sodium Chloride Dietary South Africans Antihypertensive Agents Aged Randomised controlled trial Potassium increase Nutrition and Dietetics business.industry Public health Public Health Environmental and Occupational Health Sodium Dietary Diet Sodium-Restricted Middle Aged Surgery Dietary intervention Blood pressure Treatment Outcome Social Class Socioeconomic Factors Hypertension Female Health behavior business |
| Zdroj: | Public Health Nutrition 1397-177 |
| ISSN: | 1368-9800 |
| DOI: | 10.1017/S136898000800342X |
| Popis: | ObjectiveTo assess the impact of a food-based intervention on blood pressure (BP) in free-living South African men and women aged 50–75 years, with drug-treated mild-to-moderate hypertension.MethodsA double-blind controlled trial was undertaken in eighty drug-treated mild-to-moderate hypertensive subjects randomised to an intervention (n40) or control (n40) arm. The intervention was 8-week provision of six food items with a modified cation content (salt replacement (SOLO™), bread, margarine, stock cubes, soup mix and a flavour enhancer) and 500 ml of maas (fermented milk)/d. The control diet provided the same quantities of the targeted foods but of standard commercial composition and 500 ml/d of artificially sweetened cooldrink.FindingsThe intervention effect estimated as the contrast of the within-diet group changes in BP from baseline to post-intervention was a significant reduction of 6·2 mmHg (95 % CI 0·9, 11·4) for systolic BP. The largest intervention effect in 24 h BP was for wake systolic BP with a reduction of 5·1 mmHg (95 % CI 0·4, 9·9). For wake diastolic BP the reduction was 2·7 mmHg (95 % CI −0·2, 5·6).ConclusionsModification of the cation content of a limited number of commonly consumed foods lowers BP by a clinically significant magnitude in treated South African hypertensive patients of low socio-economic status. The magnitude of BP reduction provides motivation for a public health strategy that could be adopted through lobbying of the food industry by consumer and health agencies. |
| Databáze: | OpenAIRE |
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