The World Health Organization (WHO) 2012 report shows that one in three adults worldwide have raised blood pressure. Complications of hypertension account for 9.4 million deaths worldwide every year (WHO, 2014). This accounts for 57 million disability adjusted life years. Both men and women have high rates of raised blood pressure in the Africa region, with prevalence rates over 40%. The lowest prevalence of raised blood pressure was in the WHO Region of the Americas at 35% for both sexes (WHO, 2008).
Blood pressure is a measurement of the force against the walls of the arteries as the heart pumps blood through the body. Hypertension is another term used to describe high blood pressure. The word “hypertension” comes from the prefix “hyper” meaning “excessive” and the root word “tension” for “force.” Hypertension literally means “excess force.” Blood pressure readings are given as two numbers. The top number is called the systolic blood pressure. The bottom number is called the diastolic blood pressure. The individual is hypertensive when a systolic blood pressure equal to or above 140 mm Hg and/or diastolic blood pressure equal to or above 90 mm Hg. Systolic and diastolic means the contraction and the relaxation of the heart respectively.
Hypertension, also known as high or raised blood pressure, is a condition in which the blood vessels have persistently raised pressure. When the pressure is higher in the blood vessels the harder the heart has to work in order to pump blood so as to sustain body cells and tissues got sufficient oxygen and nutrients and removal of wastes. If uncontrolled hypertension can lead to heart attack, an enlargement of the heart and finally heart failure. The blood supply to part of the brain cut off can cause stroke the blockage of the vessels by blood clot or in other words embolism, which eventually result paralysis of the limbs left or right. If the stroke occurs in the brain right side the left side of the body will be affected and the result will be paralysis on the left side of the body results vision problems, and memory loss. On the other hand if the stroke occurs in the brain left side the right side of the body will be affected and the result will be Paralysis on the right side of the body resulting speech/language problems, and Memory loss. Hypertension can also lead to kidney failure, blindness, and rupture of blood vessels. The risk factors for hypertension are being overweight or obese, smoking, sedentary life or no exercise, too much salt in the diet, stress, heredity. Salt is a contributor of risk to being affected by hypertension, we will indicate the amount needed in a minute during nutrition therapy of hypertension.
Nutritional Therapy of hypertension
“Dietary Approaches to Stopping Hypertension “DASH”
Carbohydrate: An evolving but complex body of evidence suggests that both amount and type of carbohydrate intake affect Blood Pressure. Normal Recommended Dietary Allowance (RDA) of Carbohydrate is 2100 kcal. If the patient is overweigh/obese, the RDA should be reduced in order to weight.
Protein from plants source is associated with low blood pressure; E.g. black beans, barley, green peas.
Sodium chloride: Dietary Guidelines for Americans recommend an intake of less than 2300 mg of sodium, the equivalent of teaspoon of sodium chloride (table salt), each day.
Potassium, Calcium, and Magnesium, have all been positively correlated with reduction of BP and treatment of hypertension. The role of these minerals as part of the nutrition therapy for hypertension is highlighted by the results of the DASH studies.
Potassium: The diet used in the DASH trials provided an average of 4–6 g equivalent approximately 1 teaspoon of potassium/day from fruits and vegetables; the main sources of potassium are banana (1/2), Mango (1 medium), Orange (1 medium), Dates (5 whole), Papaya (½ whole). The patient can select one of these sources available in his local community and as Somalis this is the best source that is attainable in our markets.
Calcium the relationship between calcium and hypertension has been studied for over 25 years. The most dramatic relationship has been seen to reduce blood pressure. Calcium intake >400 mg. Main sources are Fat-free (skim) or low-fat (1%) milk, fat-free or low-fat buttermilk, fat-free or low-fat regular or frozen yogurt, low-fat and fat-free cheese and cabbage.
By: Hamse Adam Adde
MA in Foods, Nutrition and Dietetics
Nairobi, Kenya
hamzekooshin@gmail.com