Vegetarian approach to hypertension

Abstract

Cross-sectional epidemiological studies suggest that ovolactovegetarians have lower blood pressures and less of a rise in blood pressure with age than meat eaters. Controlled dietary intervention trials in normotensive and untreated mild hypertensives have provided more direct evidence for a direct dietary effect on blood pressure. Studies designed to identify the nutrients involved suggest that neither polyunsaturated fat, saturated fat, cholesterol, potassium, magnesium, sodium, or total protein intake are independently responsible. The pathophysiological mechanisms involved are also unclear. In view of the complex changes involved in changing to a vegetarian diet, research in this area needs to pay careful attention to experimental design. This is an area of research that has important implications for the control of hypertensive cardiovascular disease in the community by means other than drugs.