A scientific study published recently has shown that diets rich in fruits and vegetables can significantly help manage hypertension in patients with history of high blood pressure. The researchers, from the DASH Collaborative Research Group, published their findings in the New England Journal of Medicine.
Hypertension is a leading cause of premature death globally, with the Global Burden of Disease Study in 2015 revealing that elevated blood pressure accounted for 9.4 million deaths worldwide.
The World Health Organisation (WHO) reports that an estimated 1.28 billion adults aged 30–79 worldwide have hypertension, with most of these individuals living in low- and middle-income countries. Approximately 46 per cent of adults with hypertension are unaware of their condition, and less than half (42 %) are diagnosed and treated. Only about 21 per cent of those with hypertension have it under control.
Lead author of the study, Lawrence Appel, of John Hopkins University, USA, disclosed that the study involved 459 adults with systolic blood pressures below 160 mm Hg and diastolic pressures between 80 and 95 mm Hg.
He said participants followed a control diet low in fruits, vegetables, and dairy, typical of a standard American diet, for three weeks. They were then randomly assigned to one of three diets for eight weeks: the control diet, being a diet rich in fruits and vegetables, or a combination diet rich in fruits, vegetables, and low-fat dairy with reduced saturated and total fat, while keeping sodium intake and body weight constant.
According to Appel, the combination diet reduced systolic blood pressure by 5.5 mm Hg and diastolic blood pressure by 3.0 mm Hg more than the control diet. The fruits-and-vegetables diet reduced systolic blood pressure by 2.8 mm Hg and diastolic pressure by 1.1 mm Hg more than the control diet. In the subgroup of 133 participants with hypertension, the combination diet reduced systolic blood pressure by 11.4 mm Hg and diastolic pressure by 5.5 mm Hg more than the control diet.
“Among the 326 participants without hypertension, reductions were 3.5 mm Hg for systolic and 2.1 mm Hg for diastolic pressure,” he stated.
This study underscores the potential of dietary changes in managing hypertension, with emphasis on a diet high in fruits, vegetables, and low-fat dairy, while reducing saturated and total fat, can significantly lower blood pressure, providing a practical approach for preventing and treating hypertension.
The WHO defines hypertension, or high blood pressure, as a condition where the pressure in blood vessels is too high (140/90 mmHg or higher). Meanwhile, it can be serious if untreated. Often, symptoms are absent, making regular blood pressure checks essential. Risk factors include older age, genetics, being overweight or obese, lack of physical activity, a high-salt diet, and excessive alcohol consumption.
Lifestyle changes such as healthier eating, quitting tobacco, and increased physical activity can help lower blood pressure. Adherence to medication regimens is crucial, and avoiding high-salt foods, saturated and trans fats, tobacco, and excessive alcohol can also help. Regular medical appointments and stress management are important for reducing hypertension risks. If uncontrolled, hypertension can lead to heart complications, strokes, and kidney damage.
The global target to reduce hypertension prevalence by 33 per cent between 2010 and 2030 highlights the urgency of addressing this public health issue. Adopting a diet rich in fruits, vegetables, and low-fat dairy, as shown by the DASH study, offers a promising strategy for individuals and healthcare providers aiming to combat hypertension effectively.
