Electrolytes and dietary fat in hypertensive cardiovascular disease

Abstract

Nonpharmacologic measures have been increasingly applied to the management of patients with essential hypertension. Published findings concerning dietary factors and blood pressure are reviewed. Specifically, the impact of manipulations of dietary sodium, potassium, magnesium, calcium and dietary fat on blood pressure is considered. The data support a beneficial role for calcium supplementation and sodium restriction, a lesser role for potassium supplementation and a decrease in total and saturated fat intake in at least some hypertensive persons. At this time, no dietary alteration can be recommended for broad application to the population as a whole.