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  • Review Article
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Dietary factors associated with hypertension

Nature Reviews Cardiology volume 8, pages 456–465 (2011)Cite this article

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Abstract

Hypertension is one of the major risk factors for cardiovascular disease, with an impact on global health. Multiple studies have suggested that various dietary factors are associated with blood pressure (BP) and hypertension. The purpose of this Review is to provide up-to-date knowledge on the impact of dietary factors on BP and hypertension, to compare types and recommended intakes of dietary factors in hypertension management and prevention guidelines from different countries and organizations, and to outline global population-based healthy-diet strategies for hypertension control. Of the 27 dietary factors we evaluated on the basis of specified review criteria, 17 have been proposed to have protective effects against hypertension, six were proposed to be risk factors for hypertension, and the association between BP and the remaining factors was considered inconclusive. Excessive sodium intake is a causal risk factor for hypertension, whereas a diet rich in fruit, vegetables, and low-fat dairy products, and low in sodium and saturated fat has been recommended to prevent and reduce hypertension on the basis of strong evidence. Notable differences exist in the recommended types and intakes of dietary factors among available hypertension management and prevention guidelines. Available evidence supports the vigorous implementation of dietary strategies against hypertension through population-based, national action plans.

Key Points

  • Dietary factors are important determinants of the development and progression of hypertension

  • Excessive sodium intake is one of the main modifiable risk factors for hypertension

  • Strong evidence suggests that a diet rich in fruit, vegetables, and low-fat dairy products, as well as low in sodium and saturated fat can reduce blood pressure

  • Notable differences exist in the recommended types and intakes of dietary factors among hypertension management and prevention guidelines issued by different countries and organizations

  • Population-based dietary strategies against hypertension should be promoted vigorously through the development and implementation of national action plans

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  1. Department of Epidemiology, Capital Medical University Beijing Anzhen Hospital, Beijing Institute of Heart, Lung and Blood Vessel Diseases, 2 Anzhen Street, Chaoyang District, Beijing, 100029, China

    Dong Zhao, Yue Qi, Zheng Zheng, Ying Wang, Xiu-Ying Zhang, Hong-Juan Li, Hai-Hang Liu, Xiao-Ting Zhang, Jie Du & Jing Liu

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Contributions

All authors contributed equally to researching data to include in the manuscript. D. Zhao, Y. Qi, Z. Zheng, Y. Wang, X. Y. Zhang, H. J. Li, H. H. Liu and X. T. Zhang contributed to discussion of content for the article. D. Zhao and Y. Qi wrote the article. D. Zhao, Y. Qi, J. Du and J. Liu reviewed and edited the manuscript before submission and revised the manuscript after peer-review.

Corresponding author

Correspondence to Dong Zhao.

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The authors declare no competing financial interests.

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Zhao, D., Qi, Y., Zheng, Z. et al. Dietary factors associated with hypertension. Nat Rev Cardiol 8, 456–465 (2011). https://doi.org/10.1038/nrcardio.2011.75

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