Critical review of nutrition, blood pressure and risk of hypertension through the lifecycle: do B vitamins play a role?

医学 血压 亚甲基四氢叶酸还原酶 内科学 治疗饮食 风险因素 破折号 核黄素 肥胖 B族维生素 内分泌学 生物 等位基因 食品科学 操作系统 基因 生物化学 计算机科学
作者
Elina Psara,Kristina Pentieva,Mary H. Ward,Helene McNulty
出处
期刊:Biochimie [Elsevier BV]
卷期号:173: 76-90 被引量:18
标识
DOI:10.1016/j.biochi.2020.03.016
摘要

Hypertension is the leading cause of preventable mortality worldwide, contributing to over 9 million deaths per annum, predominantly owing to cardiovascular disease. The association of obesity, physical inactivity and alcohol with elevated blood pressure (BP) is firmly established. Weight loss or other dietary strategies, such as the Dietary Approaches to Stop Hypertension (DASH) diet, have been shown to be effective in lowering BP. Additionally, specific nutrients are recognised to contribute to BP, with higher sodium intake linked with an increased risk of hypertension, while potassium is associated with a reduced risk of hypertension. Of note, emerging evidence has identified a novel role for one-carbon metabolism and the related B vitamins, particularly riboflavin, in BP. Specifically in adults genetically at risk of developing hypertension, owing to the common C677T polymorphism in MTHFR , supplemental riboflavin (co-factor for MTHFR) was shown in randomised trials to lower systolic BP by up to 13 mmHg. A BP response to intervention of this magnitude could have important clinical impacts, given that a reduction in systolic BP of 10 mmHg is estimated to decrease stroke risk by 40%. This review aims to explore the factors contributing to hypertension across the lifecycle and to critically evaluate the evidence supporting a role for nutrition, particularly folate-related B vitamins, in BP and risk of hypertension. In addition, gaps in our current knowledge that warrant future research in this area, will be identified. • Hypertension is the leading cause of mortality worldwide, typically from CVD. • Intervention to effectively lower blood pressure (BP) can reduce CVD risk. • Nutritional factors can influence BP and risk of hypertension across the lifecycle. • Emerging evidence points to a novel role for one-carbon metabolism in BP. • Riboflavin (MTHFR co-factor) lowers BP in individuals with the MTHFR 677TT genotype.
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