Low-sodium Dietary Approaches to Stop Hypertension-type diet including lean red meat lowers blood pressure in postmenopausal women
Nowson CA, Wattanapenpaiboon N, Pachett A
Nutrition research (New York, N.Y.) · 77 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2009-01-01 · Nutr Res · vol. 29 · número 1 · págs. 8–18
- Editorial
- Elsevier BV
- Citado
- 107 citas · más que el 91% de estudios similares · 3.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 31 trabajos
- Acceso
- De pago
- Áreas de investigación
- Sodium Intake and Health · Blood Pressure and Hypertension Studies · Nutritional Studies and Diet
- Palabras clave
- DASH diet, sodium restriction, blood pressure reduction, postmenopausal women, dietary acid load, antihypertensive drugs, systolic blood pressure, dietary intervention, older women
- MeSH
- humans, hypertension, weight loss, sodium chloride, dietary fats, antihypertensive agents, combined modality therapy, diet, sodium-restricted, diet, regression analysis, patient compliance, acid-base equilibrium, postmenopause, blood pressure, meat, middle aged, female, metabolome
3 autores
- Caryl Anne Nowson🇦🇺 · autor de correspondenciaDeakin University
- Naiyana Wattanapenpaiboon🇦🇺Deakin University
- Annabelle Pachett🇦🇺Deakin University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Low-sodium Dietary Approaches to Stop Hypertension (DASH) diets are base producing but restrict red meat without clear justification. We hypothesized that a vitality diet (VD), a low-sodium DASH-type diet with a low dietary acid load containing 6 servings of 100 g cooked lean red meat per week, would be more effective in reducing blood pressure (BP) compared with a higher acid load reference healthy diet (RHD) based on general dietary guidelines to reduce fat intake and increase intake of breads and cereals. A randomized, parallel dietary intervention study was conducted to compare the BP-lowering effect of these 2 diets in postmenopausal women with high/normal BP. Women were randomly assigned to follow either VD or RHD for 14 weeks. Home BP was measured daily with an automated BP monitor under standard conditions. Of 111 women commencing the study, 95 completed (46 VD, 49 RHD). Systolic BP (SBP) throughout the intervention was lower in the VD group compared to the RHD group (repeated-measures analysis of variance time by diet, P = .04), such that at the end of the study, the VD had a fall of SBP by 5.6 +/- 1.3 mm Hg (mean +/- SEM) compared with a fall of 2.7 +/- 1.0 mm Hg in the RHD (group difference, P = .08). When only those taking antihypertensive medications were assessed, the VD (n = 17) had a significant fall of 6.5 +/- 2.5 mm Hg SBP (P = .02) and 4.6 +/- 1.4 mm Hg diastolic BP (P = .005) after 14 weeks, and their BP was lower than that of the RHD group (n = 18) throughout the study (P < .05). We concluded that a low-sodium DASH diet with a low dietary acid load, which also included lean red meat on most days of the week, was effective in reducing BP in older women, particularly in those taking antihypertensive medications.
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