Health & Nutrition - Summer 2018 - Vol 26, No 3 Obvious Choices for Lowering Blood Pressure
In This Issue:
- Sodium is undoubtedly the dietary constituent that is most linked with BP. Warnings about the hypertensive effects of salt actually date back centuries, although in 1904 Ambard and Beaujard are credited with first suggesting salt increases blood pressure. Close behind in recognition, is potassium, which in contrast to sodium, is hypotensive. Besides these two minerals, there are almost certainly many other dietary factors, including alcohol and fiber, that affect BP as well. Although soy has received relatively little attention in this regard, there is intriguing evidence that one or more soy components lower blood pressure.
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