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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

ORTEGA ANTA, Rosa M. et al. Nutritional patterns on prevention and control of hypertension. Nutr. Hosp. [online]. 2016, vol.33, suppl.4, pp.53-58. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.347.

Objectives: Hypertension is a common health problem and with severe health impacts, underdiagnosed and modulated by dietary habits, lifestyle and intake of several nutrients, so analyze the latest data on the involvement of nutrition in preventing and control of hypertension is the subject of this review. Methods: Literature search regarding the topic. Results: Although the best known and followed patterns are the restriction in sodium intake, weight control, and moderation in alcohol consumption; improving diet (increasing consumption of cereals, vegetables, fruits...) and physical activity seem to have a major impact on the control of blood pressure, also consume less saturated fat (with increased MUFA and omega-3), adequate intake of calcium, magnesium, protein, vitamin D and fiber and improving the antioxidant capacity of the diet can have great importance in fighting the problem of hypertension. Given that the average Spanish diet does not meet the advised requirements for many of the nutrients mentioned as favorable in control of the blood pressure, an approximation of the diet to the theoretical ideal can be very helpful in the fight against this problem that has great health impact. Conclusions: Improving feeding, increasing the intake of vegetables, legumes, whole grains, dairy, fish, avoiding an inadequate supply of nutrients (especially calcium, magnesium, protein, and vitamin D) can have a greater benefit in controlling blood pressure, than most widespread monitoring restrictive guidelines in practice.

Palabras clave : Hypertension; Blood pressure; Sodium; Potassium; Minerals; Vitamins; Antioxidants; Alcohol; Weight; Physical activity.

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