Role of Nutrition in Hypertension

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People’s everyday diet largely determines their health both in theshort and long-run. Different types of food may help in managingvarious body conditions. Other components of a diet when taken inexcess or insufficient amounts result in a disease. Understanding therole played by nutrition in health is, therefore, imperative.

Most people have information on the importance of eating a healthydiet. However, most of them are oblivious know how specific foodsaffect their health. Foods that have adverse effects on healthcontinue to dominate people’s diet. Processed and fast foodsdominate the food market despite warnings from health experts.

Purpose

Hypertension is a condition that affects millions of peopleworldwide. In America, one in every three individuals ishypertensive. The condition is attributable to unhealthy dietsincluding processed and fast foods. Habitual smoking and alcoholismare also a major cause of the condition. The health burden continuesto soar, and it is therefore, necessary to reverse the trend.

The rationale for choosing this condition is because poor nutritionis a major cause of hypertension (CDC 92). Consumption of some foodsin excess can result in hypertension. Interestingly, a controlleddiet can help patients to keep their blood pressure at bay. Acquiringknowledge on how to reduce susceptibility to hypertension can reversethe trend and significantly reduce the medical burden.

Main Body

Consuming high amounts of salts makes people prone to hypertension(He, Burnier and Macgregor 3374). An intake of high amount ofcalories can lead to deposition residues in the arteries. They blockthe passage leading to hypertension. Some of the foods containingexcessive calories include oil, butter and margarine (CDC 92).

In developed countries like the United States, many citizens areturning out to be obese due to overconsumption of processed foods.More than 65% of American citizens have a BMI exceeding 25kgs/ squaremeter (He, Burnier and Macgregor 3374). Over Obesity heightens thesusceptibility to hypertension. Consequently, the number ofindividuals diagnosed with hypertension continues to soar. Clinicaltrials demonstrate that weight loss leads to blood pressurereduction.

Hypertensive individuals and those willing to reduce theirsusceptibility should eat less of calories. They should reduce theconsumption of butter, margarine and fatty meals. They should alsoavoid eating a lot of canned soups, fast foods, deli meats, wholemilk dairy products and fried foods (Moon, and Kyun 64). The packedfoods contain preservatives with a high concentration of sodium. Itis a predisposing nutrient to hypertension (CDC 92).

A healthy diet should consist of less salt with a controlled level ofpotassium. Potassium is abundant in fruits and vegetables can preventhypertension. Individuals should also reduce their fat intake bysubstituting it with monosaturated fats (CDC 92). Deli meat and dairyproducts should not dominate the diet. If possible, fish and otherwhite meat sources should be in the diet in the right proportions.

Hypertension is the second leading cause of Chronic Kidney Diseaseafter diabetes. The obstruction in the kidney vessels can beexpensive to treat. It is also evident that high blood pressureushers in other cardiovascular complications like heart attack andstroke (CDC 92). A healthy diet should not only be for those whoalready have hypertension. Since it reduces susceptibility, allpeople should embrace ad help in cutting down the health costs.

Conclusion

In conclusion, diet is a crucial factor in health and longevity.Hypertension is mainly due to unhealthy eating habits. Refrainingfrom a high amount of fats and salt in the diet reducessusceptibility to hypertension. The current eating habits includingeating processed and fast foods may result in a high number ofindividuals suffering from hypertension.

Works Cited

Centers for DiseaseControl and Prevention (CDC). &quotVital signs: food categoriescontributing the most to sodium consumption-United States,2007-2008.&quot MMWR. Morbidity and mortality weekly report61.5 (2012): 92.

He, Feng J.,Burnier, Michel and MacGregor, Graham A. &quotNutrition incardiovascular disease: salt in hypertension and heart failure.&quotEuropean heart journal 32.24 (2011): 3073-3080.

Moon, Eun Hye, andKyung Won Kim. &quotEvaluation of nutrition education forhypertension patients aged 50 years and over.&quot Korean Journalof Community Nutrition 16.1 (2011): 62-74.

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