Monday Sep 15, 2014 (foodconsumer.org) -- In a review published in Annual Review of Nutrition, scientists at University of Messina in Messina, Italy say that nutritional status can affect the risk of high blood pressure or hypertension.

The major risk factors for hypertension are excessive energy intake and obesity, according to the review.  Obesity is linked to many conditions including increased activity of renin-angiotensin-aldosterone and sympathetic nervous systems, mineralcorticoid activity, insulin resistance, salt-sensitive hypertension and reduced kidney function.  Obesity is also linked to high salt intake, which strongly predisposes to hypertension.  Increased alcohol consumption is another risk factor for acute hypertension.

On the other hand, some dietary factors including high intakes of potassium, polyunsaturated fat and protein, exercise and possibly vitamin D may help reduce blood pressure.   It is also possible but not completely certain that amino acids, tea, green coffee bean extract, foods high in nitrates and dark chocolate may also help lower blood pressure.  Special diets like the Dietary Approaches to Stop Hypertension (DASH) diet can also prevent hypertension. (David Liu, PHD)

Savica V, Bellinghieri G, Kopple JD.  The effect of nutrition on blood pressure.  Annu Rev Nutr. 2010 Aug 21;30:365-401.