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International Journal of Hypertension
Volume 2013, Article ID 698940, 12 pages
Review Article

A Review of Nutritional Factors in Hypertension Management

1Department of Medicine, Albert Einstein Medical Center, Philadelphia, PA 19141, USA
2Noninvasive Cardiology, Albert Einstein Medical Center, Clinical Professor of Medicine, Jefferson Medical College of Thomas Jefferson University, 5501 Old York Road, HB-3, Philadelphia, PA 19141, USA

Received 1 January 2013; Accepted 15 March 2013

Academic Editor: Mario Fritsch Neves

Copyright © 2013 Ha Nguyen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Hypertension is a major health problem worldwide. Its attendant morbidity and mortality complications have a great impact on patient’s quality of life and survival. Optimizing blood pressure control has been shown to improve overall health outcomes. In addition to pharmacological therapies, nonpharmacological approach such as dietary modification plays an important role in controlling blood pressure. Many dietary components such as sodium, potassium, calcium, and magnesium have been studied substantially in the past decades. While some of these nutrients have clear evidence for their recommendation, some remain controversial and are still of ongoing study. Dietary modification is often discussed with patients and can provide a great benefit in blood pressure regulation. As such, reviewing the current evidence will be very useful in guiding patients and their physician and/or dietician in decision making. In this review article of nutritional factors in hypertension management, we aim to examine the role of nutritional factors individually and as components of whole dietary patterns.