Effects of salt deprivation and calcium load on the blood pressure.

EFFECTS OF SALT DEPRIVATION AND CALCIUM LOAD ON THE BLOOD PRESSURE: A CASE STUDY OF SALT SENSITIVE HYPERTENSIVE PATIENTS.

 

CHAPTER ONE

INTRODUCTION

• Background of Study

Recently, there has been a hot debate over whether salt intake is too high from a health perspective. It is estimated globally that 62% of cerebrovascular disease and 49% of ischaemic heart disease were attributable to elevated blood pressure. A technical report produced by WHO and the Food and Agriculture Organization of the United Nations recommended the consumption of less than 5 g of salt per day as a population nutrient intake goal. Given the adverse impact of excessive salt consumption on health and particularly on blood pressure levels and cardiovascular diseases, the World Health Organization has urged member nations to take action to reduce population-wide dietary salt intake to decrease the number of deaths from hypertension, cardiovascular disease, and stroke (WHO report 2006). Salt is an ionic compound composed of sodium chloride, which is 40% sodium and 60% chloride. Salt crystals are translucent and cubic, they normally appear white. The molar mass of salt is 58.443 g/mol, its melting point is 801℃(1,474℉), and its boiling point is 1,465℃(2,669℉). Salt is readily soluble in water and dissolved in water it separates into Na+ and Cl- ions. Over the past century, sodium chloride has been the subject of intense scientific research related to blood pressure (BP) elevation and cardiovascular mortalities. However, recently some in the academic society and lay media dispute the benefits of salt restriction, pointing to inconsistent outcomes noted in some observational studies (Alderman M.H, 2010).

In adults aged 18 years and older, hypertension is defined as systolic blood pressure (SBP) equal or more than 140 mmHg and/or diastolic blood pressure (DBP) equal or more than 90 mmHg based on the mean of 2 or more properly measured seated blood pressure readings on each of 2 or more office visits by the seventh report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure (JNC) [1] . According to the 2012 World Health Statistics report released by the World Health Organization (WHO), hypertension affects approximately 24.8% of the global population, ranging from 19.7% to 35.5% in different regions (Alderman M.H, 2010). It is one of the most common diseases that lead to office visits or hospitalizations and is a major risk factor for stroke, congestive heart failure (CHF), myocardial infarction (MI), peripheral vascular disease, and overall mortality. Many of those with hypertension are undiagnosed, and of those detected, about two-thirds are suboptimally controlled. Early treatment can improve blood pressure and its complications significantly. Therapeutic options include diet and lifestyle changes (including weight loss, smoking cessation, and increased physical activity), antihypertensive drugs, and surgery in special situations.

Clinical and population-based studies show that several components of the diet such as sodium, potassium, calcium, magnesium, fiber, and fish oil affect blood pressure, and modification of these nutritional factors provides an important strategy to control blood pressure, especially in the prehypertensive stage (SBP 120–139 mmHg and/or DBP 80–89 mmHg) or stage I hypertension (SBP 140–159 mmHg and/or DBP 90–99 mmHg). The role of these dietary factors singly or in combination in blood pressure regulation and to what extent each contributes has been a subject of research for many decades, and despite this, it remains controversial. Modifying one’s diet can be a difficult and significant change in life, and many patients oppose this or fail despite several attempts. Given how frequently clinicians have to provide patients with this recommendation and the potential impact on the overall outcome in patient health, it is of great benefit to study the current evidence in nutritional approach to hypertension management. In light of the above-stated facts, this research paper aims to study the effect of salt deficiency and calcium load on blood pressure using hypertensive patients as a case study.

1.2 Statement of the Problem

Recently, there has been a hot debate over whether salt intake is too high from a health perspective. It is estimated globally that 62% of cerebrovascular disease and 49% of ischaemic heart disease were attributable to elevated blood pressure. Over the past century, sodium chloride has been the subject of intense scientific research related to blood pressure (BP) elevation and cardiovascular mortalities. However, recently some in the academic society and lay media dispute the benefits of salt restriction, pointing to inconsistent outcomes noted in some observational studies (Alderman M.H, 2010).

Clinical and population-based studies show that several components of the diet such as sodium, potassium, calcium, magnesium, fiber, and fish oil affect blood pressure but The role of these dietary factors singly or in combination in blood pressure regulation and what extent each contributes has been a subject of research for many decades, and despite this, it remains controversial.

It is in light of the above-stated facts that this research paper is aimed at studying the effect of salt deficiency and calcium load on blood pressure using hypertensive patients as a case study.

• Objectives of the study

General Objective

To determine the effect of salt deficiency and calcium load on blood pressure using hypertensive patients as a case study.

Specific objective

To analyze major publications and articles on the effect of salt and calcium on the blood pressure of hypertensive patients.

 

• Research Questions

What is the effect of salt deficiency and calcium load on blood pressure using hypertensive patients as a case study?

• Research Hypothesis

Salt deficiency and calcium load has a significant effect on the blood pressure of hypertensive patients

• Significance of the study

Although significant research has been carried out on the effect of nutrients as a blood pressure controller there is very little research on how specific nutrients/diets influence blood pressure. This study will provide accurate data regarding this area.

• Scope of the study

This study was focused on hypertensive patients alone. It is recommended that further research should be conducted in the future to cover human beings in general.

• Limitations of the study

This study was limited by three factors; location, time constraints, and insufficient funds.

EFFECTS OF SALT DEPRIVATION AND CALCIUM LOAD ON THE BLOOD PRESSURE: A CASE STUDY OF SALT SENSITIVE HYPERTENSIVE PATIENTS. GET MORE  PHYSIOLOGY PROJECT TOPICS AND MATERIALS

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