References:
Auer, W., Eiber, A., Hertkorn, E., Hoehfeld, E., Koehrle, U., Lorenz, A., Mader, F., Merx, W., Otto, G., & Schmid-Otto, B. (1990). Hypertension and hyperlipidaemia: garlic helps in mild cases. British journal of clinical practice. Supplement, 69, 3–6.
Alissa, E. M., & Ferns, G. A. (2012). Functional foods and nutraceuticals in the primary prevention of cardiovascular diseases. Journal of nutrition and metabolism, 2012, 569486. https://doi.org/10.1155/2012/569486
Benjamin, E. J., Virani, S. S., Callaway, C. W., Chamberlain, A. M., Chang, A. R., Cheng, S., Chiuve, S. E., Cushman, M., Delling, F. N., Deo, R., de Ferranti, S. D., Ferguson, J. F., Fornage, M., Gillespie, C., Isasi, C. R., Jiménez, M. C., Jordan, L. C., Judd, S. E., Lackland, D., Lichtman, J. H., … American Heart Association Council on Epidemiology and Prevention Statistics Committee and Stroke Statistics Subcommittee (2018). Heart Disease and Stroke Statistics-2018 Update: A Report From the American Heart Association. Circulation, 137(12), e67–e492. https://doi.org/10.1161/CIR.0000000000000558
Binia, A., Jaeger, J., Hu, Y., Singh, A., & Zimmermann, D. (2015). Daily potassium intake and sodium-to-potassium ratio in the reduction of blood pressure: a meta-analysis of randomized controlled trials. Journal of Hypertension, 33(8), 1509-1520. doi:10.1097/hjh.0000000000000611
Centers for Disease Control and Prevention. (2018, March 20). How to reduce sodium.
https://www.cdc.gov/salt/reduce_sodium_tips.htm
Fuchs, F. D., & Whelton, P. K. (2020). High Blood Pressure and Cardiovascular Disease. Hypertension (Dallas, Tex. : 1979), 75(2), 285–292. https://doi.org/10.1161/HYPERTENSIONAHA.119.14240
Gottesman, R. F., Schneider, A. L., Albert, M., Alonso, A., Bandeen-Roche, K., co*ker, L., Coresh, J., Knopman, D., Power, M. C., Rawlings, A., Sharrett, A. R., Wruck, L. M., & Mosley, T. H. (2014). Midlife hypertension and 20-year cognitive change: the atherosclerosis risk in communities neurocognitive study. JAMA neurology, 71(10), 1218–1227. https://doi.org/10.1001/jamaneurol.2014.1646
Grassi, D., Lippi, C., Necozione, S., Desideri, G., & Ferri, C. (2005). Short-term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. The American journal of clinical nutrition, 81(3), 611–614. https://doi.org/10.1093/ajcn/81.3.611
He, F. J., & MacGregor, G. A. (2002). Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health. Journal of human hypertension, 16(11), 761–770. https://doi.org/10.1038/sj.jhh.1001459
He, J., Klag, M. J., Whelton, P. K., Chen, J. Y., Qian, M. C., & He, G. Q. (1995). Dietary macronutrients and blood pressure in southwestern China. Journal of Hypertension, 13(11), 1267-1274. doi:10.1097/00004872-199511000-00008
Hooper, L., Kroon, P. A., Rimm, E. B., Cohn, J. S., Harvey, I., Le Cornu, K. A., Ryder, J. J., Hall, W. L., & Cassidy, A. (2008). Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. The American journal of clinical nutrition, 88(1), 38–50.
Jayalath, V. H., de Souza, R. J., Sievenpiper, J. L., Ha, V., Chiavaroli, L., Mirrahimi, A., Di Buono, M., Bernstein, A. M., Leiter, L. A., Kris-Etherton, P. M., Vuksan, V., Beyene, J., Kendall, C. W., & Jenkins, D. J. (2014). Effect of dietary pulses on blood pressure: a systematic review and meta-analysis of controlled feeding trials. American journal of hypertension, 27(1), 56–64. https://doi.org/10.1093/ajh/hpt155
Kokubo, Y., & Iwashima, Y. (2015). Higher blood pressure as a risk factor for diseases other than stroke and ischemic heart disease. Hypertension (Dallas, Tex. : 1979), 66(2), 254–259. https://doi.org/10.1161/HYPERTENSIONAHA.115.03480
Lee, Y. P., Mori, T. A., Puddey, I. B., Sipsas, S., Ackland, T. R., Beilin, L. J., & Hodgson, J. M. (2009). Effects of lupin kernel flour-enriched bread on blood pressure: a controlled intervention study. The American journal of clinical nutrition, 89(3), 766–772. https://doi.org/10.3945/ajcn.2008.26708
Lindeman, R. D., Tobin, J. D., & Shock, N. W. (1984). Association between blood pressure and the rate of decline in renal function with age. Kidney international, 26(6), 861–868. https://doi.org/10.1038/ki.1984.229
National Institutes of Health. (2020, March 26). Calcium. https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/
NCD Risk Factor Collaboration (NCD-RisC) (2017). Worldwide trends in blood pressure from 1975 to 2015: a pooled analysis of 1479 population-based measurement studies with 19·1 million participants. Lancet (London, England), 389(10064), 37–55. https://doi.org/10.1016/S0140-6736(16)31919-5
Papanikolaou, Y., & Fulgoni, V. L., 3rd (2008). Bean consumption is associated with greater nutrient intake, reduced systolic blood pressure, lower body weight, and a smaller waist circumference in adults: results from the National Health and Nutrition Examination Survey 1999-2002. Journal of the American College of Nutrition, 27(5), 569–576. https://doi.org/10.1080/07315724.2008.10719740
Samadian, F., Dalili, N., & Jamalian, A. (2016). Lifestyle Modifications to Prevent and Control Hypertension. Iranian journal of kidney diseases, 10(5), 237–263.
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Wajngarten, M., & Silva, G. S. (2019). Hypertension and Stroke: Update on Treatment. European cardiology, 14(2), 111–115. https://doi.org/10.15420/ecr.2019.11.1
Walker, K. A., Sharrett, A. R., Wu, A., Schneider, A., Albert, M., Lutsey, P. L., Bandeen-Roche, K., Coresh, J., Gross, A. L., Windham, B. G., Knopman, D. S., Power, M. C., Rawlings, A. M., Mosley, T. H., & Gottesman, R. F. (2019). Association of Midlife to Late-Life Blood Pressure Patterns With Incident Dementia. JAMA, 322(6), 535–545. https://doi.org/10.1001/jama.2019.10575
World Health Organization. (2018, May 24). The top 10 causes of death.
https://www.who.int/en/news-room/fact-sheets/detail/the-top-10-causes-of-death
Feeding MaxWell nutrition emails are produced for informational purposes only and brought to you by MaxWell Clinic, LLC. The information is provided by a Registered Dietitian Nutritionist that has been trained in providing dietary advice backed by nutritional science and research. The nutrition information is not to be construed as medical advice or medical nutrition therapy. The information is not to be used as individualized nutrition counseling or used to diagnose, cure, treat, or prevent any medical problems. The content of these emails should not be used as a substitute for medical treatment from your medical provider. Any information, examples, recipes, foods, or stories presented do not constitute a warranty, guarantee, or prediction regarding the outcome of the individual using the material. The reader is responsible for working with a qualified professional before beginning any new dietary program or plan. The writers and publishers of this nutrition information are not responsible for any adverse reactions, effect, or consequences resulting from the use of provided information, recipes, foods, or suggestions.
