Impact of nutritional intervention in the control of blood pressure and metabolic levels in hypertensive patients in primary health care in São Luís - MA

Hypertension is one of the leading causes of morbidity and mortality in Brazil. Hypertensive patients often have unfavorable lipid profile and glucose level. Nutrition may play an important role in reducing blood pressure (BP) and metabolic control of these patients. OBJECTIVE: To evaluate the impact of nutritional intervention adapted to the Brazilian food in controlling blood pressure and metabolic monitoring in hypertensive patients from a primary care service in São Luís do Maranhão. METHODOLOGY: Randomized clinical trial using a low-glycemic index diet combined with increased consumption of fruits, vegetables, whole grains and nonfat dairy products which principles of the Dietary Approach to Stop Hypertension (DASH). We randomly assigned 206 patients with hypertension who were followed for 6 months. The control group (CG, n = 101) received standard counseling, focused on reducing salt intake. RESULTS: Of the 206 patients randomized, 156 (37 men, 119 women) completed the study. The average age of participants was 60.1 (SD 12.9) years. After 6 months, a reduction in mean systolic blood pressure (SBP) by 14.4 mmHg and diastolic blood pressure (DBP) by 9.7 mmHg in the experimental group (EG), compared to 6.7 mmHg and 4.6 mmHg, respectively GC. After adjusting for change in body weight at baseline BP and age, these differences between groups were approximately 9,2 mmHg and 6,2 mmHg, respectively. There were also statistically significant variability in urinary sodium excretion, reduced by 43.4 mEq/24 h at GE, as well as total cholesterol (-46.6mg/dl), LDL cholesterol (-42.5mg/dl), triglycerides (-31.3 mg / dl), fasting glucose (-9.6mg/dl) and glycated hemoglobin (-0.1%). The EG increased the intake of vegetables, from 2.97 to 5.85; fruits (4,09 to 7.18), beans (1.94 to 3.13) and fish (1.80 to 2.74).Significant changes related to the significant reduction of carbohydrate, lipid content and glycemic load of the diet have been observed. CONCLUSION: This study...