DASH Works Better with Exercise and Weight Loss

 Salt reduction is essential for preventing and lowering elevated blood pressure (BP) and reducing CVD risk it. However, weight loss and a healthier DASH-diet are also important for lowering elevated BP. A study of 144 free-living overweight and obese subjects with elevated BP compared the impact of the DASH diet alone (DASH-A) or combined with exercise and weight loss (DASH-WM) with a control group that were advised not to change their diet or lose weight (UC). The subjects had an initial systolic BP = 130-159mmHg and a diastolic BP = 85-99mmHg but none were taking or started on BP-drugs during the 4 month study period. The DASH diet used in this study only reduced sodium to about 1.2mg sodium/kcal and the urinary sodium excretion data indicated dietary sodium intake was only reduced about 14% in the DASHA group and 21% in the DASH -WM group compared to the UC group that maintained their normal diet. The DASH-WM group was instructed to reduce their energy intake by about 500kcal/day. DASH-WM lowered BP significantly by 16.1/9.9mmHg over 4 months while the DASH-A group also experienced a significant BP reduction of 11.2/7.5mmHg on average. By contrast, the UC group experienced an average BP reduction of only 3.4/3.8mmHg after 4 months. 1 In addition to significant reductions in BP in the two DASH diet groups compared to the UC group this study also demonstrated that left ventricular hypertrophy (LVH) was significantly reduced in both DASH groups albeit more in the DASH-WH than the DASH-A. This is important as LVH is the single greatest risk factor for heart disease. LVH develops in part due to stiffened arteries. Pulse wave velocity (a measure of artery stiffness) was reduced significantly in both DASH diet groups compared to the control group albeit more so in the DASH-WM. The reduction in BP seen in this study was comparable to that seen with a high dose of the best antihypertensive drugs. This study demonstrates that dietary counseling and exercise classes are as effective for lowering BP and reducing artery stiffness and LVH as drugs.

The authors note that despite the effectiveness of the diet and lifestyle interventions might be difficult to implement in clinical settings. True enough but is this not so in part because few health insurance (public and private) currently pay for even a single dietary consult or even group classes for people who are overweight and have hypertension? Nor will most health insurance pay for exercise classes or a personal trainer. There is something fundamentally wrong with a healthcare system that pays billions for medical doctor office visits and billions more dollars for drugs to treat hypertension but pays next to nothing for dietary counseling or exercise classes so patients can learn how to reverse their own disease with a healthy diet and exercise program.
By James J. Kenney, PhD, RD, FACN?
1. Blumenthal J. et al. Arch Intern Med 2010;170:126-35
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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