The effects of macronutrients and dietary patterns on blood pressure

High blood pressure is a significant public health problem, but one that is potentially controllable or preventable. One means of control and prevention is by dietary modification. A large body of evidence has shown that many dietary factors affect blood pressure. Current knowledge supports reducing salt intake, increasing potassium intake, controlling weight, moderating of alcohol intake (among those who drink) and consuming an overall healthy dietary pattern as appropriate modifications to help lower blood pressure. Additional emerging evidence has shown that increased protein intake, particularly plant protein, and high intake of omega-3 fatty acids can also reduce blood pressure. Whether increased fiber intake lowers blood pressure is remains unproven. For other macronutrients, as well as for cholesterol, evidence is currently limited or equivocal.