Effect of Improving Dietary Structure on Serum 25(OH)VitD(3) Level in Hypertensive Patients in a Chinese Rural Area

Background: In this study, we explored the effect of an improved dietary pattern on 25-hydroxyvitamin D-3 [25(OH)VitD(3)] level in hypertensive patients in a rural setting and investigated the possible mechanism for lowering blood pressure. Material/Methods: Thirty-three participants with overweight or obesity were randomly divided into 2 groups. A 24-h dietary review method was used for dietary assessment. Participants in both groups were provided the same balanced diet except for the breakfast staple food for 4 weeks. General characteristics, body composition analysis, blood pressure, serum lipid profile, inflammatory indices, and serum 25(OH)VitD(3) level were assessed at baseline and at the completion of the 4-week dietary intervention. Nutrient intake was analyzed by dietary analysis software, and SPSS software was used for correlation and regression analyses. Results: Thirty-one participants completed the study. The prevalence of vitamin D deficiency was 100% at baseline. After the dietary intervention, the prevalence of vitamin D deficiency decreased to 45%. Levels of dietary intake of vitamin D, cholesterol, protein, fat, and calcium showed a significantly positive correlation with the serum 25(OH)VitD(3) level. Body fat, visceral fat, waist-to-hip ratio, serum triglyceride, and Toll-2 expression were negatively correlated with the serum 25(OH)VitD(3) level. Blood pressure had a significant negative correlation with 25(OH)VitD(3) level. Participants in both groups experienced a significant decrease in blood pressure. Conclusion: Intake of a balanced diet rich in vitamin D, with appropriate amounts of cholesterol, protein, calcium, and fat, helped improve body composition, ameliorated lipid metabolism disorder, reduced inflammation, and improved serum 25(OH)VitD(3) level, thus lowering blood pressure.