Afib: Causes, Symptoms, and Treatment Options
Fruits & Vegetables Help Reduce Dietary Acid, Lowers Blood Pressure And Improves Kidney And Heart Health In Patients With Hypertension
Fruits & Vegetables Help Reduce Dietary Acid, Lowers Blood Pressure and Improves Kidney and Heart Health in Patients With HypertensionDoctors recommend making fruits and vegetables a foundational part of the treatment of patients with hypertension. Diets high in fruits and vegetables are found to lower blood pressure, reduce cardiovascular risk, and improve kidney health due to their base-producing effects. A new study in The American Journal of Medicine, published by Elsevier, details the findings from a five-year interventional randomized control trial.
Despite ongoing efforts to improve hypertension treatment and reduce its adverse outcomes with pharmacological strategies, hypertension-related chronic kidney disease and its cardiovascular mortality are increasing. Heart disease is the number one reason that patients with chronic kidney disease die.
The Dietary Approaches to Stop Hypertension (DASH) diet that is rich in fruits and vegetables reduces blood pressure and is the recommended first-line treatment for primary hypertension. Nevertheless, this diet is under-prescribed, and when prescribed is under-implemented despite supportive epidemiological data. The DASH diet and others generally high in fruits and vegetables are associated with lower blood pressure, lower risk for and progression of chronic kidney disease, lower cardiovascular disease risk indicators, and lower cardiovascular disease mortality.
Lead investigator of the study Donald E. Wesson, MD, MBA, Department of Internal Medicine, Dell Medical School – The University of Texas at Austin, says, "As a nephrologist (kidney doctor), my acid-base laboratory studies ways by which the kidney removes acid from the blood and puts it into the urine. Our animal studies showed years ago that mechanisms used by kidneys to remove acid from the blood can cause kidney injury if the animals were chronically (long term) exposed to an acid-producing diet. Our patient studies showed similar findings: that is, an acid-producing diet (one high in animal products) was kidney-harmful, and one that is base-producing (one high in fruits and vegetables) is kidney-healthy. Other investigators showed that a diet high in fruits and vegetables is heart-healthy. We hypothesized that one way that fruits and vegetables are both kidney- and heart-healthy is that they reduce the amount of acid in the diet and therefore the amount of acid that kidneys have to remove from the body."
To test this hypothesis, a study was designed in which participants with hypertension, but not diabetes, and very high levels of urine albumin excretion (macroalbuminuria) were selected. Patients with macroalbuminuria have chronic kidney disease, a high risk for the worsening of their kidney disease with time, and a high risk to subsequently develop cardiovascular diseases. In a randomized control trial over a five-year period, investigators divided the cohort of 153 patients with hypertension into three groups:
Study participants adding 2-4 cups of base-producing fruits and vegetables in addition to their usual daily food intake
Co-investigator Maninder Kahlon, PhD, Department of Population Health, Dell Medical School – The University of Texas at Austin, explains, "Importantly, fruits and vegetables achieved the latter two benefits with lower doses of medication used to lower blood pressure and reduce cardiovascular disease risk. This means that one can get the kidney health benefits with either fruits and vegetables or NaHCO3, but we get the blood pressure reduction and reduced cardiovascular disease risk with fruits and vegetables, but not with NaHCO3. This supports our recommendation that fruits and vegetables should be 'foundational' treatment for patients with hypertension, because we accomplish all three goals (kidney health, lower blood pressure, and reduced cardiovascular disease risk) with fruits and vegetables, and we can do so with lower medication doses.
The research team emphasizes "foundational" because many clinicians begin hypertension treatment with drugs and then add diet strategies if blood pressure is not properly controlled. The findings from its studies support the opposite: treatment should begin with fruits and vegetables and then add drugs as needed.
— Source: Elevier
Cruciferous Vegetables: Solution For High Blood Pressure
Highlights:Advertisement
Why Are We Talking About Cruciferous Veggies? Let's be real- when you hear "cruciferous vegetables," your mind might jump to those overly steamed, mushy veggies your mom insisted you eat as a kid. But hold up! These green powerhouses are packed with nutrients that can do wonders for your health, especially when it comes to your heart.Cruciferous vegetables are not just any veggies- they belong to a special family that includes broccoli, cauliflower, kale, Brussels sprouts, and more. These veggies are loaded with vitamins, minerals, and unique compounds that have been linked to lowering blood pressure. And if you are dealing with mild to moderately high blood pressure, these greens could be the game-changer you didn't know you needed.
Advertisement
Advertisement
How Cruciferous Veggies Can Keep Your Heart Healthy So, what's the big deal about these veggies? A recent study published in BMC Medicine sheds light on how eating cruciferous vegetables could actually lower your blood pressure (1✔ ✔Trusted SourceCruciferous vegetables lower blood pressure in adults with mildly elevated blood pressure in a randomized, controlled, crossover trial: the VEgetableS for vaScular hEaLth (VESSEL) studyGo to source). Researchers conducted a controlled study with 18 participants, aged 56 to 72 years, who had slightly elevated blood pressure. The participants were asked to consume four servings of cruciferous vegetables each day for two weeks. The results? A significant drop in their systolic blood pressure- the top number in a blood pressure reading- by an average of 2.5 mmHg.This might not sound like much, but here's the kicker: this small reduction can lower the risk of major cardiovascular events, like heart attacks or strokes, by 5%. That's a big deal!
Advertisement
Why are Cruciferous Veggies So Powerful? You might be wondering, what is it about cruciferous vegetables that makes them so special? Well, these veggies are rich in micronutrients and bioactive compounds, like glucosinolates, which have been shown to have anti-inflammatory and antioxidant properties. In simple terms, these compounds help protect your blood vessels, reduce inflammation, and keep your heart ticking smoothly.Plus, cruciferous veggies are high in fiber, which is a double win. Fiber helps you feel full longer, aids in digestion, and can even help lower cholesterol levels. It is like getting a multi-tool for your health in one delicious package.
How to Get More Cruciferous Veggies into Your Diet Now that you know how beneficial these veggies are, the next question is, how do you get more of them into your diet? The good news is that it's easier than you think!However, adding more of these veggies to your diet is a simple and delicious way to improve your overall health. And who knows? You might just find yourself feeling a little more energized and a lot more heart-healthy.
Incorporating more cruciferous vegetables into your diet might seem like a small change, but it can have a big impact on your health. Whether you are looking to lower your blood pressure, improve your heart health, or just eat better, these veggies are a powerhouse of nutrition. So next time you're at the grocery store, don't forget to stock up on broccoli, cauliflower, and kale- your heart will thank you!
Reference:
Eating More Raw Vegetables May Help Weight Loss, Reduce Heart Disease Risk
New research links a vegetarian diet to reduced weight and heart disease risk. Westend61/Getty ImagesThis article originally appeared on Medical News TodayResearchers have found a link between plant-based diets and better long-term health outcomes, particularly related to obesity.
The study indicated that a plant-based diet may be effective for controlling weight and improving diet quality to prevent and manage metabolic disorders.
The study, in particular, demonstrates that eating more raw vegetables can have a significant impact on health.
Researchers from Qilu Hospital of Shandong University conducted a review that shows a link between plant-based diets and better long-term health outcomes, particularly related to obesity.
The research highlights that a plant-based diet offers an effective approach to weight control and enhancing diet quality to prevent and manage metabolic disorders.
While full veganism may not be necessary, the study demonstrates that simply eating more vegetables can have a significant impact on health outcomes.
Their analysis, published in Frontiers in Nutrition, adds to the evidence linking plant-based diets to improved long-term health, related to weight loss and heart disease prevention.
Research consistently shows that vegetarian and vegan diets are associated with better cholesterol levels, heart and brain health, digestive function, immune system strength, and overall longevity.
This doesn't mean everyone should immediately eliminate meat from their diet, but it suggests that reducing meat consumption where possible can significantly impact health.
Benefits of plant-based diets tend to increase over timeThe research team reviewed 24 studies on plant-based diets and weight loss, analyzing data from 2,223 individuals aged 18 to 82, with diet durations ranging from two to 96 weeks, and found that the benefits of plant-based diets tend to increase over time.
While participants following strictly vegan diets experienced the greatest weight loss, it wasn't much higher than those who still consumed dairy and eggs.
However, studies involving higher consumption of raw vegetables showed the strongest connection to reduced risks of obesity and heart disease.
Although randomized controlled trials can't definitively prove that eating raw vegetables directly leads to better health, the researchers conducted a second analysis using Mendelian randomization, a method better suited to identifying cause-and-effect relationships in health.
The team identified genetic variants linked to factors like plant-based diets and vegetable consumption by analyzing genetic data from a public database.
This analysis suggested that eating more raw vegetables was more likely responsible for the weight loss observed, rather than genetic predisposition.
Raw vegetables contain anti-inflammatory compoundsThe researchers note that raw vegetables contain compounds like phytosterols and unsaturated fats that help reduce blood cholesterol levels.
They also highlight substances such as tocopherols, ascorbate, carotenoids, saponins and flavonoids, which have anti-inflammatory and antioxidant effects.
While increasing raw vegetable intake can improve health, avoiding taking a fully raw plant-based approach too far is important, as this can result in nutrient deficiencies.
Therefore, the researchers' key message from these studies is to focus on incorporating more vegetables into the diet, rather than adopting a strictly vegan lifestyle.
Two experts who were not involved in this research spoke to Medical News Today.
Haley Bishoff, RDN, LD, plant-based registered dietitian and owner of Rūtsu Nutrition in Las Vegas, said, "It's promising that the discussion around plant-based eating is getting more popular."
"In this research article, nothing was considered 'causal'; however, a potential or correlative relationship between plant-based eating and positive health outcomes should be convincing enough," Bishoff explained.
"Plant-based diets tend to be naturally lower in calories, higher in fiber and lower in saturated fats, which makes sense why a plant-based diet has shown to reduce the risk of high cholesterol, type 2 diabetes, hypertension, and obesity. If you're looking to incorporate plant-based eating, it's important to do so under the guidance of a registered dietitian to make sure that there are no nutrient gaps and individual health concerns are being considered."— Haley Bishoff
Courtney Pelitera, MS, RD, CNSC, registered dietitian specializing in sports nutrition and wellness nutrition, said, "this study is very interesting in that it is a Mendelian randomization study, which considers the genetic variants as exposure to help consider the outcomes."
"It looked specifically at randomized control trials that compared plant-based diets to animal-based diets and weight loss. Studies were excluded if they included physical activity. This is definitely a topic that needs further research to be definitive on the outcomes of plant-based diets when associated with weight and ASCVD," she said.
The inconsistencies appear to have been the biggest setback in this study due to differences in the evaluated papers," Pelitera pointed out.
Benefits of increasing plant-based foodsBishoff added that "people can greatly benefit from learning about the benefits of eating more plant-based. Plus, it can be an incredibly easy change to make."
"Remember that being plant-based doesn't mean you have to be a strict vegan. Many people get turned away by the thought of that. Even a heart healthy, Mediterranean diet can be considered plant-based because a majority of the foods come from plant sources. The goal is really just to consume a majority of your foods from fruits, vegetables, legumes, whole grains, nuts, and seeds."— Haley Bishoff
"If you're not sure how to put this into action, aim to eat 50% of your meals and snacks in produce form. Just by increasing fiber consumption alone, you can help fight inflammation, rid your body of waste, improve blood lipid levels and so much more," Bishoff added.
Pelitera agreed, adding that "calorie restriction in diets results in overall weight loss (fasted or non-fasted)."
"Plant based diets will help with a reduction in body weight, likely due to increased filling fiber with increased vegetable intake and a reduction in overall energy intake. Increased raw vegetable consumption was also associated with lower BMI and risk of obesity. A plant based diet is shown to reduce and even reverse the risk of ASCVD mortality. It has positive effects on blood lipid levels, lowers blood pressure, and reduced the risk for type 2 diabetes."— Courtney Pelitera
"In short, we want to recommend increased vegetable intake in our patients in order to reduce body weight and reduce the risk of ASCVD," Pelitera explained.
"If a patient is willing and interested in a plant-based diet, this should be discussed with the patient as an excellent option. The patient ideally would be coached through implementing the plant-based diet with a registered dietitian, especially if this is a major change in their life. This will help ensure all nutrient needs are being met while maintaining the diet," she added.
View the original article on Medical News Today
Comments
Post a Comment