B. M. Margetts

Vegetarian diet and blood pressure levels: incidental or causal association?

Evidence that nutrients other than the major cations may influence blood pressure levels stems from studies of acculturated vegetarians and from randomized controlled dietary trials. Earlier studies of vegetarians focused on religious groups and on vegans, making it difficult to know whether their lower blood pressures were due to diet per se or to other aspects of lifestyle. Seventh-day Adventist vegetarians showed significantly less hypertension and lower blood pressures compared with Mormon omnivores, effects which were independent of differences in obesity and not due to altered sodium intake. Subsequently, controlled dietary intervention studies in healthy normotensive omnivores provided more direct evidence for a blood pressure-lowering effect of a lactoovovegetarian diet with reversible changes of 5-6 mm Hg systolic and 2-3 mm Hg diastolic occurring over 6-wk periods. Similar dietary effects in mild hypertensive subjects provides impetus for identifying the responsible nutrients.

High levels of childhood rickets in rural North Yemen

Despite a warm sunny climate, rickets is extremely common in children living in an isolated mountainous area of North Yemen. In a small township the overall prevalence amongst children under five years attending for vaccination was 27%. The condition was most common at the end of the first year and had disappeared by the fifth year. Marasmus was commonly associated with rickets. Children from the rural villages outside the township had significantly lower rates of rickets. Several factors may contribute to the very high rates of rickets in rural Yemen. However, lack of exposure to sunlight as a consequence of particular cultural practices is likely to be the most important. The major social and behavioural factors which restrict the young child access to sunlight are outlined, and possible remedies discussed.

Nutrient Intake, Blood Pressure, Serum and Urinary Prostaglandins and Serum Thromboxane B2 in a Controlled Trial with a Lacto-ovo-vegetarian Diet

Fifty-nine healthy omnivores volunteered for a randomized crossover trial with a lacto-ovo-vegetarian (L-O-V) diet. Twenty-one 1-day diet records were kept throughout the project as a means of assessing food and nutrient intakes, and samples of serum and urine were assayed to evaluate change in prostanoid metabolism. While on the L-O-V diet subjects ate more vegetable protein, wholegrain cereals, polyunsaturated oils, fruits and vegetables, and avoided eating meat, fish or poultry. The L-O-V diet contained significantly more polyunsaturated fatty acids, fibre, vitamin C, vitamin E, magnesium, calcium and potassium, and less total protein, saturated fat, monounsaturated fat and vitamin B12 than the control omnivore diet. Changes in nutrient intakes were subjected to principal components analysis to identify dimensions of change in nutrient intakes. Three Factors accounted for 83% of the total variation in dietary intake. Blood pressure changes were significantly and negatively (F = 17.4, P less than 0.001 for systolic; F = 6.09, P = 0.02 for diastolic pressure) related to individual scores for only one Factor--that representing an increase in intake of polyunsaturated fat, fibre, vitamin C, vitamin E, calcium and magnesium, and a fall in intake of protein and vitamin B12. Blood pressure changes were unrelated to change in body weight or sodium intake. Serum and urinary prostanoids were not affected by eating the L-O-V diet.

Controlled study of the effects of dietary protein on blood pressure in normotensive humans

1. The object of this study was to determine whether meat protein per se is responsible for the higher blood pressures (BP) in omnivores compared with vegetarians.

A RANDOMIZED CONTROL TRIAL OF A VEGETARIAN DIET IN THE TREATMENT OF MILD HYPERTENSION

1. The effect of an ovo‐lacto‐vegetarian (OLV) diet on blood pressure was assessed in a randomized, controlled, crossover trial in 58 mild untreated hypertensive subjects recruited from the Perth Centre for the 1983 NHF Risk Factor Prevalence Survey.

Vegetarian diet in mild hypertension: effects of fat and fiber.

Recently, a relatively small reduction in systolic blood pressure (approximately 5 mm Hg) was estimated to substantially reduce the numbers of major coronary events. The blood pressure reduction is about the same as the difference seen between typical ovolactovegetarians and omnivores. This paper reviews the evidence for the blood pressure-lowering effects of a vegetarian diet on those with elevated blood pressure. It also reviews whether the effect on blood pressure of a vegetarian diet can be attributed either to elevation of the dietary P:S ratio or to fiber intake alone.

Vegetarian diet and blood pressure.

There is now convincing evidence from epidemiological studies and randomized controlled trials that adoption of an ovo-lacto vegetarian diet leads to blood pressure reduction in both normotensive and

Summarizing dietary patterns using multivariate analysis.

Data on the frequency of consumption of 76 foods were collected from 142 native-born Australians of Australian or British parentage, 26 of Italian parentage and 140 Italian migrants to Australia. Clear separation of the three groups was achieved, using a few as 27 food items in a discriminant function analysis. Potatoes, cauliflower, pumpkin and salt were consumed more by Australians, while salad dressings and grapes were eaten more by Italians. Australian-Italians fell between the two groups, although they tended to be more like Italians. The discriminant score derived for each person was used as an overall food score and this was then related to the serum cholesterol level. There was no consistent relationship between food score and serum cholesterol level.