Kidney disease patients who increase their intake of fruits and vegetables can improve their blood pressure, according to a study presented last week at the American Heart Association’s High Blood Pressure meeting in Orlando, Fla. Researchers followed the diets of 108 kidney disease patients and monitored their blood pressure and medications. The study divided the patients into three groups: one treated with sodium bicarbonate, another with three to four daily servings of fruit and vegetables, and a control group. Those who consumed more fruits and vegetables lowered their blood pressure, compared with the other two groups, and lowered medications every year for the five-year study. The reduction in medications saved the dietary intervention group and estimated $80,000 in medication costs.
Goraya N, Simoni J, Pruszynski J, Xiang P, Wesson D. Blood pressure control is better and less expensive in chronic kidney disease when associated metabolic acidosis is treated with fruits and vegetables rather than sodium bicarbonate. Report presented at: the American Heart Association’s High Blood Pressure meeting; September 15, 2016: Orlando, FL.
Nutrition Tip of the Day
Look for fruits and vegetables that have rich color and color that goes right through them. One way to increase the colour in your diet is to top your meals with grated colourful beets, sweet potatoes, carrots or broccoli stems.