Addressing Hypertension via Nutrition (Stalking a Silent Killer)

Known as the “silent killer,” hypertension is the medical term for high blood pressure. The American Heart Association (AHA) estimates approximately 73 million American adults age 20 and over have high blood pressure, although only 70 percent are aware of it. Further, only 60 percent of adults who have hypertension are being treated for it, and two-thirds of those don’t have it under control.

Blood pressure (BP) itself results from two forces. The top number—systolic—represents the pressure created by the heart as it contracts to pump blood into the arteries and through the circulatory system. The lower number—diastolic—is the pressure when the heart relaxes between beats as the arteries resist the blood flow. AHA defines hypertension as a systolic blood pressure of 140 mmHg or higher, or a diastolic blood pressure of 90 mmHg or higher. Almost 30 percent of adults have prehypertension, with systolic BP between 120 and 139, or diastolic BP of 80 to 89.

Prehypertension and hypertension can be at work in the body for years, damaging the heart, kidneys and blood vessels. By making the heart work harder than is optimal, hypertension contributes to atherosclerosis and increases the risk for heart disease and stroke. Further, it can exacerbate development of conditions such as congestive heart failure, kidney disease and blindness.

Unfortunately, the cause of up to 95 percent of hypertension cases is unknown. MayoClinic.com outlined a number of risk factors, including older age, race (the condition is more common among blacks), family history, excess weight, inactivity, tobacco use and stress. It further noted an imbalance of sodium and potassium intake can raise blood pressure. Excess sodium can lead to fluid retention, which increases pressure in the arteries; potassium balances the levels of sodium in the body’s cells.