IntroductionĮlevated blood pressure is a common problem in the United States. This diet offers an additional nutritional approach to preventing and treating hypertension. ConclusionsĪ diet rich in fruits, vegetables, and low-fat dairy foods and with reduced saturated and total fat can substantially lower blood pressure. The combination diet reduced systolic and diastolic blood pressure by 5.5 and 3.0 mm Hg more, respectively, than the control diet (P140 mm Hg diastolic pressure, >90 mm Hg or both), the combination diet reduced systolic and diastolic blood pressure by 11.4 and 5.5 mm Hg more, respectively, than the control diet (P<0.001 for each) among the 326 subjects without hypertension, the corresponding reductions were 3.5 mm Hg (P<0.001) and 2.1 mm Hg (P = 0.003). ResultsĪt base line, the mean (±SD) systolic and diastolic blood pressures were 131.3☑0.8 mm Hg and 84.7±4.7 mm Hg, respectively. Sodium intake and body weight were maintained at constant levels. They were then randomly assigned to receive for eight weeks the control diet, a diet rich in fruits and vegetables, or a “combination” diet rich in fruits, vegetables, and low-fat dairy products and with reduced saturated and total fat.
For three weeks, the subjects were fed a control diet that was low in fruits, vegetables, and dairy products, with a fat content typical of the average diet in the United States. We enrolled 459 adults with systolic blood pressures of less than 160 mm Hg and diastolic blood pressures of 80 to 95 mm Hg. In this clinical trial, Dietary Approaches to Stop Hypertension, we assessed the effects of dietary patterns on blood pressure. It is known that obesity, sodium intake, and alcohol consumption influence blood pressure. The most trusted, influential source of new medical knowledge and clinical best practices in the world.
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