Hypertension, commonly referred to as high blood pressure, is a significant health issue that impacts nearly half of all adults in the United States, as reported by the American Heart Association. If it goes untreated, this condition can act as a “silent killer,” leading to severe complications such as heart attacks or strokes.
A well-balanced diet is among the key recommendations provided by the American Heart Association for effectively managing hypertension, a notion supported by various studies.
In light of this, a new study published in the peer-reviewed journal Scientific Reports, sought to “investigate the relationship between dietary vitamin intake (A, B6, B9, B12, C, E, and K) and hypertension.”
A team of ten researchers from Malaysia analyzed data from 10,031 adults, with 43.5% diagnosed with hypertension. Notable factors among those with high blood pressure included being over the age of 40, having an overweight or obese body mass index (BMI), lower socio-economic status, and a family history of the condition.
Participants responded to a questionnaire regarding their diet and frequency of consuming specific food items over the past year. The intake levels of vitamins were assessed using the food composition databases from Malaysia and the U.S. Department of Agriculture.
The connection between vitamins and hypertension is notable, as the study aligns with previous findings that have established a link between the health condition and vitamin deficiencies. The research team noted that vitamins play a role in regulating blood pressure through mechanisms involving the sympathetic nervous system, vascular modulators, calcium channel blockers, and diuretics.
“Even though vitamins are required in minimal amounts, their role in overall health is essential,” the authors of the study highlighted.
While the research found adequate levels of vitamins A and C in the diets of the general Malaysian population, six vitamins were identified as being significantly under-consumed among individuals with hypertension:
The results indicate that “nutritional deficiencies may worsen” hypertension and its associated complications.
The researchers emphasized that those with hypertension should not solely concentrate on vitamin intake; medication remains a crucial part of treatment as well. They advocate for further investigations into this topic and suggest that “medical professionals should regard nutritional status as a key aspect of [hypertension] management, promoting dietary changes and, where appropriate, supplementation to improve overall health outcomes.”
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