ABSTRACT
Short-term reduction in blood pressure (BP) utilizing nutrition results in intermediate and long-term improvements in morbidity and mortality, including cerebrovascular accidents (CVA), coronary heart disease (CHD), and myocardial infarction (MI) [1, 2]. In the Health Professionals Follow-up Study [1], diets rich in potassium reduced CVA by 41% in hypertensive subjects. In the Lyon Diet Heart Study [2], a Mediterranean type diet reduced the incidence of a second MI by 76%. These studies and others reveal the importance of micronutrients, macronutrients, and nutraceuticals for preventing and treating hypertension and the cardiovascular complications of this disease.
