Recent developments in the etiology and treatment of hypertension: dietary calcium, fat, and magnesium

Abstract

Dietary calcium, magnesium, and polyunsaturated and saturated fat have each been implicated as being important factors in the development and treatment of hypertension. Although the mechanisms underlying the relationship between calcium and blood pressure are not clearly defined, calcium supplementation may be effective in lowering blood pressure in certain calcium sensitive subgroups. Dietary polyunsaturated fat intake as a source of linoleic acid may be important in the production of prostaglandins, which are known to modify blood pressure levels. Available evidence indicates that an increased intake of polyunsaturated fat relative to saturated fat may have a hypotensive effect in individuals with borderline hypertension. The mechanisms by which magnesium modifies blood pressure are thought to be both direct and indirect, probably interacting with other electrolytes known to affect vascular smooth muscle tone such as sodium, potassium, and calcium. There is insufficient information from human studies to conclude that magnesium supplementation will lower blood pressure levels.

Associations between dietary patterns and hypertension among Korean adults: the Korean National Health and Nutrition Examination Survey (2008-2010)

“…A high dairy and carbohydrate pattern score was related to a high intake of fiber, calcium, potassium, and several vitamins, including vitamins A, B, and C. Calcium [42,43] and potassium [44,45] play important roles in the prevention of hypertension and the inhibition of blood pressure elevation. Our data may imply that the decreased risk of hypertension in the dairy and carbohydrate pattern may be related to increased calcium and potassium intake.…”

Effect of skim milk supplementation on blood cholesterol concentration, blood pressure, and triglycerides in a free-living human population.

“…Perhaps the low-cholesterol subgroup is sensitive to a component of milk (e.g., Ca) that causes a reduction in BP; however, other factors, including other dietary components, blood parameters (e.g., serum minerals), and physical activity, cannot be ignored for their possible influence on BP reg ulation. Dietary Na, K, Ca, Mg, fat, complex carbohydrate, and alcohol have all been implicated as possible determi nants of BP [1,54].…”

Oxidative Stability, Cooking Yield and Texture of Pork Treated With a Low‐sodium Salt

“…Dietary approaches, such as restricted sodium intake and weight control, are widely used (McCarron 1987). Meanwhile, potassium, magnesium and 0-3 fatty acids are known for their ability to prevent or control hypertension (Treasure and Ploth 1983;Weinsier and Norris 1985). Studies of Treasure and Ploth (1983) have demonstrated a significant fall in blood pressure of sensitive individuals on potassium supplementation.…”