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A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa

Journal Article


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Abstract


  • Objective To assess the impact of a food-based intervention on blood pressure (BP) in free-living South African men and women aged 5075 years, with drug-treated mild-to-moderate hypertension.

    Methods A double-blind controlled trial was undertaken in eighty drug-treated mild-to-moderate hypertensive subjects randomised to an intervention (n 40) or control (n 40) arm. The intervention was 8-week provision of six food items with a modified cation content (salt replacement (SOLO"), bread, margarine, stock cubes, soup mix and a flavour enhancer) and 500 ml of maas (fermented milk)/d. The control diet provided the same quantities of the targeted foods but of standard commercial composition and 500 ml/d of artificially sweetened cooldrink.

    Findings The intervention effect estimated as the contrast of the within-diet group changes in BP from baseline to post-intervention was a significant reduction of 6÷2 mmHg (95 % CI 0÷9, 11÷4) for systolic BP. The largest intervention effect in 24 h BP was for wake systolic BP with a reduction of 5÷1 mmHg (95 % CI 0÷4, 9÷9). For wake diastolic BP the reduction was 2÷7 mmHg (95 % CI 0÷2, 5÷6).

    Conclusions Modification of the cation content of a limited number of commonly consumed foods lowers BP by a clinically significant magnitude in treated South African hypertensive patients of low socio-economic status. The magnitude of BP reduction provides motivation for a public health strategy that could be adopted through lobbying of the food industry by consumer and health agencies.

Authors


  •   Charlton, Karen E.
  •   Steyn, Krisela (external author)
  •   Levitt, Naomi (external author)
  •   Peer, Nasheeta (external author)
  •   Jonathan, Deborah (external author)
  •   Gogela, Theresa (external author)
  •   Rossouw, Katja (external author)
  •   Gwebushe, Nomonde (external author)
  •   Lombard, Carl J. (external author)

Publication Date


  • 2008

Citation


  • Charlton, K. E., Steyn, K., Levitt, N. S., Peer, N., Jonathan, D., Gogela, T., Rossouw, K., Gwebushe, N. & Lombard, C. J. (2008). A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa. Public Health Nutrition, 11 (12), 1397-1406.

Scopus Eid


  • 2-s2.0-56049125483

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=3215&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/2162

Number Of Pages


  • 9

Start Page


  • 1397

End Page


  • 1406

Volume


  • 11

Issue


  • 12

Place Of Publication


  • http://journals.cambridge.org/action/displayIssue?jid=PHN&volumeId=11&issueId=12&iid=2639192

Abstract


  • Objective To assess the impact of a food-based intervention on blood pressure (BP) in free-living South African men and women aged 5075 years, with drug-treated mild-to-moderate hypertension.

    Methods A double-blind controlled trial was undertaken in eighty drug-treated mild-to-moderate hypertensive subjects randomised to an intervention (n 40) or control (n 40) arm. The intervention was 8-week provision of six food items with a modified cation content (salt replacement (SOLO"), bread, margarine, stock cubes, soup mix and a flavour enhancer) and 500 ml of maas (fermented milk)/d. The control diet provided the same quantities of the targeted foods but of standard commercial composition and 500 ml/d of artificially sweetened cooldrink.

    Findings The intervention effect estimated as the contrast of the within-diet group changes in BP from baseline to post-intervention was a significant reduction of 6÷2 mmHg (95 % CI 0÷9, 11÷4) for systolic BP. The largest intervention effect in 24 h BP was for wake systolic BP with a reduction of 5÷1 mmHg (95 % CI 0÷4, 9÷9). For wake diastolic BP the reduction was 2÷7 mmHg (95 % CI 0÷2, 5÷6).

    Conclusions Modification of the cation content of a limited number of commonly consumed foods lowers BP by a clinically significant magnitude in treated South African hypertensive patients of low socio-economic status. The magnitude of BP reduction provides motivation for a public health strategy that could be adopted through lobbying of the food industry by consumer and health agencies.

Authors


  •   Charlton, Karen E.
  •   Steyn, Krisela (external author)
  •   Levitt, Naomi (external author)
  •   Peer, Nasheeta (external author)
  •   Jonathan, Deborah (external author)
  •   Gogela, Theresa (external author)
  •   Rossouw, Katja (external author)
  •   Gwebushe, Nomonde (external author)
  •   Lombard, Carl J. (external author)

Publication Date


  • 2008

Citation


  • Charlton, K. E., Steyn, K., Levitt, N. S., Peer, N., Jonathan, D., Gogela, T., Rossouw, K., Gwebushe, N. & Lombard, C. J. (2008). A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa. Public Health Nutrition, 11 (12), 1397-1406.

Scopus Eid


  • 2-s2.0-56049125483

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=3215&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/2162

Number Of Pages


  • 9

Start Page


  • 1397

End Page


  • 1406

Volume


  • 11

Issue


  • 12

Place Of Publication


  • http://journals.cambridge.org/action/displayIssue?jid=PHN&volumeId=11&issueId=12&iid=2639192