Impact Of Nutrition On The Development Of Hypertension (Research Paper Sample)

Title: Impact of nutrition on the development of hypertension.
Name
Credentials
Course
Date
Contents TOC \o "1-3" \h \z \u I.Abstract PAGEREF _Toc470130839 \h 3II.Introduction PAGEREF _Toc470130840 \h 4III.Background information PAGEREF _Toc470130841 \h 5IV.Discussion PAGEREF _Toc470130842 \h 6V.Recommendation PAGEREF _Toc470130843 \h 8VI.Conclusion PAGEREF _Toc470130844 \h 8VII.Reference PAGEREF _Toc470130845 \h 9
Abstract
Hypertension is one of the widening contributors to the global disease challenges, with the epidemic of hypertension spreading across the many world regions undergoing a rapid health transition. Nutrition has been widely investigated as one of the many risk factors associated with high blood pressure. Enough evidence from the various studies conducted within the many world populations has linked dietary and nutritional food patterns with an increase or lowering of blood pressure. The different dietary fats like the saturated fats are responsible for increased risk of high blood pressure while the polyunsaturated fats are protective. High sodium intake is linked with an elevation of blood pressure while elevated levels of dietary potassium lower the risk of hypertension. Daily intake of fruits and vegetables offers valuable protection against high blood pressure. The paper analyzes the body of evidence that strongly illustrates and supports the many dietary factors that affect an individuals’ blood pressure. Well-structured dietary modification such as weight loss, and regulated alcohol intake lowers the risk of developing hypertension. ‘DASH diet’ have also in recent times emerged as valuable measures aimed towards reducing the blood pressure. There exist substantial knowledge that recommends relevant nutritional interventions at both personal and society levels to lower the cardiovascular risk of hypertension.
The impact of nutrition on the development of hypertension
Introduction
Hypertension is a very common chronic disease characterized by high blood pressure levels in the arteries. It is a silent killer disease associated with factors such as age, family history, race, and nutritional factors. It is one of the most common risk factors for many other cardiovascular diseases for example myocardial infarction and stroke. There exists significant evidence on the correlation between nutrition and the blood pressure changes. Some nutrition-related factors increase the blood pressure, and they include obesity, unregulated alcohol intake, high salt consumption, low potassium and calcium intake (Kotchen, Kotchen, & Boegehold, 1991). Many of these factors are very addictive hence the change in blood pressure is significantly correlated with the change in any of these nutritional factors.
Felicitous nutritional practices are some of the utmost elements for living a healthy life. Everyone in the society deals with food as a day to day activity. What we consume defines our diet and therefore plays a vital role in determining our health and the way our body functions. Improper diet predisposes our body systems to the risk of acquiring many diseases. Healthcare providers and nutritionist, therefore, need to understand the impact of dietary habits on the precipitation of hypertension in an individual. These groups of professionals are better placed and will significantly benefit from understanding this scenario. They will be able to elucidate with the nutritional approach to health and disease outcomes which advances their professional fulfillment, giving exceptional attention to the measures to be undertaken in the resolution of the problems.
An acknowledgment of the importance of proper dietary guidelines is one of the breakthroughs in limiting the occurrence and development of hypertension. Patients, to effectively regulate their blood pressure, need to learn the importance of controlling their dietary intake and also be able to recognize and improve their knowledge and awareness on hypertension. It is vital that the patients’ develop an extensive and comprehensive enlightenment on hypertension, especially its link to nutrition. More specifically, the action of high salt intake, uncontrolled weight gain, exaggerated potassium and calcium blood levels and excessive alcohol intake on hypertension.
Background information
Hypertension can be classified into many categories based on cut- off values of the blood pressure levels. The classification categories include optimal, normal, high-normal, and mild, moderate, severe and isolated systolic hypertension. The scenario is based on the principle that a fall in the patient’s systolic and diastolic blood pressure levels into different categories triggers the application of the higher diagnostic category (Gabb, et al., 2016). The most common dietary related causes of hypertension include alcohol withdrawal, hypernatremia due to high salt intake and the many other modifiable lifestyle factors. Hypertension disease is a growing contributor to global disease burden with its epidemic spreading across many regions which are undergoing a rapid health transition based on nutrition and dietary modifications and culture.
Many hypertensive patients most often are asymptomatic. Nevertheless, other specific symptoms may be present which in this case may suggest presence of other complications related to hypertension or in the case of secondary hypertension. Some of the symptoms of hypertension though minor may include a headache, higher and consistent blood pressure of more than 140/90mmhg, facial flushing, dizziness, fatigue, insomnia, nervousness and more pulsating sensation in the head. For proper diagnosis, it is recommended that relevant investigations are done. They include proper physical examination, urinalysis, chest x-ray and lab investigations aimed at evaluating the kidney profile, thyroid, and adrenal functions. Untreated hypertension is a potential risk factor for fatal heart disease and other related complications like stroke. Consequently, the condition may precipitate vision loss, acute renal failure, memory loss and erectile dysfunction (Whitworth, & Chalmers, 2003).
Discussion
Comprehensive investigations have provided insightful guidance on the relationship between diet, nutrition and cardiovascular complications like hypertension. Obesity is defined as the condition characterized by excessive accumulation of body fat adversely affecting their health (Hubbard, 2000). Obesity increases significantly the risk for hypertension. Obese patients have an altered metabolic profile plus a series of alterations in the general outlook of the cardiac structure and function. The individual is predisposed to excessive adipose tissue hence the uncontrolled accumulation of excessive amounts within the cardiac vessels. Many cardiac related complications therefore arise and may be fatal. Excessive dietary uptake of sodium is another major risk factor associated with high blood pressure. The more the consumption of salt, the more the chances of developing a high blood pressure levels. Excessive consumption of sodium containing foods like canned foods, snacks, dairy product is one of the ways of increasing body sodium levels (Sacks, et al. 2001). Uncontrolled alcohol consumption also raises the risk of developing hypertension.
Nutritional factors nevertheless, are also very important non-pharmacological treatment options in the control and management of hypertension. They play the role of reducing the risk of occurrence and also the management of the condition. Vegetables rich diets lower blood pressure in both normotensive and the hypertensive patient. The vegetables lower the individuals’ body weight. In addition, some of them possess potential vasodilation effects. They include vitamin C, potassium, flavonoids, folic acid and much more. Several studies have associated beef, poultry, and animal fat to hypertension since they contain the unwanted saturated fats.
Elimination of meat with the intake of fatty acids from the polyunsaturated sources has a great impact in lowering the blood pressure. Likewise, dietary consumption of potassium to levels which will maintain the sodium to potassium ratio close to one is an effective measure in lowering the blood pressure. The plan is achievable by increasing the daily consumption of fruits and vegetables and via the use of potassium-enriched low sodium salt substitutes. The fruits and vegetables also exert their action by providing flavonoids, antioxidants, which are useful in up-regulation of the endothelial nitric oxide production and at the same time hinder the action of enzymes involved in the reduction of nitric oxide availability (Reddy, & Katan, 2004).
Other very important nutritional measures include limitation of the daily alcohol intake to moderate consumption levels. Increased consumption of dietary folic acid and its supplement, which is a potent cofactor ...