Dietary Influences on Blood Pressure

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27 Sep 2006
Unit: Wageningen UR
Location: Wageningen International Conference Centre (WICC), Wageningen
Organisation: Dutch Dairy Association (NZO) and Graduate school VLAG

 27 - 28 september 2006.

Each year we organise the NZO/VLAG Dairy week on behalf of NZO/VLAG Visiting Professor. This year NZO/VLAG Visiting Professor is Prof. John van Camp (Research Group Food Chemistry and Human Nutrition, Ghent University, Belgium).

Hypertension is an increasingly important medical and public health issue. Analysis of worldwide data indicates that more than 25% of the adult population had hypertension in 2000, and that this will increase to 29% in 2025. High blood pressure (BP) is an important risk factor for cardiovascular mortality. Data from observational studies involving more than 1 million individuals have indicated that death from both ischemic heart disease and stroke increases progressively and linearly from levels as low as 115 mmHg systolic blood pressure and 75 mmHg diastolic BP upward. For every 20 mmHg systolic or 10 mmHg diastolic increase in BP, there is a doubling of cardiovascular mortality. Small reductions in BP even within the perceived 'normal' range can have significant benefits at population level. Adoption of healthy lifestyles by all persons is critical for the prevention of high BP and is an indispensable part of the management of those with hypertension. To date, most recommendations for lifestyle modifications have focused on reducing salt intake, weight loss, and moderation of alcohol consumption. However, there is increasing evidence that other dietary interventions, including modifying whole dietary patterns, might also effectively reduce BP.
This Masterclass will focus on dietary influences on BP, reflecting on the following questions:

• What is the impact of dietary factors on BP in western populations?
• What is the effect of dietary patterns on BP?
• What is the role of dietary protein and peptides in BP regulation?
• Are there promising food ingredients for hypertension prevention?
• What mechanisms could underlie the relationship between diet and BP?
• Is there a role for the food industry in hypertension prevention?
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