Leading global cause of cardiovascular disease may be modified by diet

An article published in a supplement appearing with the July issue of The Journal of Clinical Hypertension indicates that an increased intake in minerals such as potassium, and possibly magnesium and calcium by dietary means may reduce the risk of high blood pressure and decrease BP in people with hypertension. A high intake of these minerals in the diet may also reduce the risk of coronary heart disease and stroke, the report notes.

Potassium, specifically, has been hypothesized as one reason for the low cardiovascular disease rates in vegetarians, as well as in populations consuming primitive diets (generous in potassium and low in sodium). In isolated societies consuming diets high in fruits and vegetables, hypertension affects only 1% of the population, whereas in industrialized countries which consume diets high in processed foods and large amounts of dietary sodium, one in three people have hypertension.

According to the paper, if Americans were able to increase their potassium intake, the number of adults with known hypertension and BP levels higher than 140/90-mm Hg might decrease by more than 10% and increase life expectancy. Similar studies show that diets high in magnesium (at least 500-1,00mg/d) and calcium (more than 800mg/d) may also be associated with both a decrease in BP and risk of developing hypertension.