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Nutrition in Kidney Disease pp 93–101Cite as

Hypertension

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Abstract

According to national data, approximately 29 % of US adults had hypertension in 2007–2008. The prevalence has changed little in the previous 10 years [1]. A significant number of patients with chronic kidney disease (CKD) have hypertension. Hypertension can be treated and sometimes prevented with the proper dietary intake. Some studies suggest that certain nutrients, including sodium, potassium, calcium, magnesium, protein, unsaturated fats, and vitamin C, may have an effect on blood pressure level. Research has also found associations of blood pressure (BP) with food groups such as fruits, vegetables, and dairy products. This chapter will review the evidence for treating hypertension with diet modification.

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Authors and Affiliations

  1. Department of Nutrition, Food Studies and Public Health, New York University, 35 West 4th Street, 10th Floor, New York, NY, 10012, USA

    Kristie J. Lancaster Ph.D., R.D.

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  1. Kristie J. Lancaster Ph.D., R.D.
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Correspondence to Kristie J. Lancaster Ph.D., R.D. .

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Editors and Affiliations

  1. Dept. Primary Care, University of Medicine & Dentistry, New Jersey, Stratford, New Jersey, USA

    Laura D. Byham-Gray

  2. Dept. Nutrition, Long Island University C.W. Post Campus, Brookville, New York, USA

    Jerrilynn D. Burrowes

  3. Div. Nephrology, Stanford University School of Medicine, Stanford, California, USA

    Glenn M. Chertow

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Lancaster, K.J. (2014). Hypertension. In: Byham-Gray, L., Burrowes, J., Chertow, G. (eds) Nutrition in Kidney Disease. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-62703-685-6_7

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  • DOI: https://doi.org/10.1007/978-1-62703-685-6_7

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