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Hypertension

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Book cover Nutrition in Kidney Disease

Part of the book series: Nutrition and Health ((NH))

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Hypertension is a major cause of chronic kidney disease. A key component of treatment is lifestyle modification, especially dietary change. A number of nutrients and food groups have been touted to reduce blood pressure, including sodium, potassium, calcium and dairy foods, magnesium, protein, certain types of fatty acids, vitamin C, and fruits and vegetables. However, the studies examining the associations between these nutrients and foods and blood pressure are of varying quality. The Dietary Approaches to Stop Hypertension studies have successfully lowered blood pressure with a diet high in fruits, vegetables, and low-fat dairy foods.

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Author information

Authors and Affiliations

  1. Department of Nutrition, Food Studies and Public Health, New York University, New York

    Kristie J. Lancaster PHD, RD

Authors
  1. Kristie J. Lancaster PHD, RD
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Editor information

Editors and Affiliations

  1. Department of Nutritional Sciences, University of Medicine and Dentistry of New Jersey, 40 East Laurel Rd, Stratford, NJ, USA

    Laura D. Byham-Gray

  2. Division of Nephrology, Stanford University School of Medicine, 3333 California St, Stanford, CA, USA

    Glenn M. Chertow

  3. Department of Nutrition, C.W. Post Campus Long Island University, 720 Northern Blvd, Brookville, NY, USA

    Jerrilynn D. Burrowes

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© 2008 Humana Press, Totowa, NJ

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Lancaster, K.J. (2008). Hypertension. In: Byham-Gray, L.D., Chertow, G.M., Burrowes, J.D. (eds) Nutrition in Kidney Disease. Nutrition and Health. Humana Press. https://doi.org/10.1007/978-1-59745-032-4_5

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  • DOI: https://doi.org/10.1007/978-1-59745-032-4_5

  • Publisher Name: Humana Press

  • Print ISBN: 978-1-58829-781-5

  • Online ISBN: 978-1-59745-032-4

  • eBook Packages: MedicineMedicine (R0)

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