Nutrition therapy in hypertension/Artigo de revisao Terapia nutricional na hipertensao/Terapia nutricional en la hipertension

Arterial hypertension has a high prevalence and is considered one of the main risk factors for cardiovascular diseases, which are the leading cause of death worldwide. The risk of cardiovascular disease increases progressively with increasing blood pressure (BP) above 115/75 mmHg. Numerous studies have evaluated the effects on BP of several nutritional factors. There is consistent evidence that the reduction in dietary sodium intake, the weight loss in individuals with excess body weight, the moderation of alcohol consumption and the DASH (Dietary Approaches to Stop Hypertension) diet eating plan can lower BP. Other components of the diet probably also interfere with BP control, but its effects are small and/or the evidence is inconclusive. In this review, the available evidence in the literature on the role of different dietary factors in the prevention and treatment of hypertension will be addressed.