The Nutrition Therapy, Treatment, Pathophysiology, Etiology, Epidemiology of Hypertension

Abstract

Hypertension is both a cardiovascular condition and risk factor for other forms of cardiovascular disease. An increase in BP increases the forces applied to the endothelium and can cause initiation of an atherosclerotic lesion. Changes in pressure may also cause established plaques to rupture, which not only can initiate an event such as an infarct but also cause a proliferation of existing plaques. From 40 to 70 years of age, an increase of systolic BP by 20 mmHg increases risk of CVD in systolic blood pressure of hypertensive will prevent one death for every 11 patients treated. Basically, hypertension is a condition of chronically elevated blood pressure. Nutrition treatment of hypertension include lifestyle modification in which nutrition therapy, physical activity, ideal BMI, weight loss goals are added to prevent the more risk. Furthermore, the DASH is used to approach the nutrition therapy for hypertension. Minerals are added to diet to treat the hypertension i.e., potassium, calcium magnesium have all been positively correlated with reduction of BP and treatment of hypertension. It is important to remember that the nutritional effects demonstrated by the DASH study and in particular the relationship between K, Ca, Mg and blood pressure reduction were a result of a dietary pattern rich in these nutrients rather than mineral intake from supplements.