high BP

Fat kids are more likely to have high BP

Fat children are at a greater risk of hyper-tension (high blood pressure) — generally assumed to be an adult condition that causes health problems, such as heart diseases.

Fat kids are more likely to have high BP

“We found that obese boys had a nearly six-fold increased risk of hyper-tension compared to normal weighing boys. In obese girls the risk was more than four times greater than their normal weight counterparts,” said professor Peter Schwandt from the Ludwig-Maximilians University of Munich in Germany.

The study included 22,051 children and adolescents from the PEP (Prevention Education Programme) Family Heart Study, a community-based observational study which was performed from 1994 to 2008 in Nuremberg, Germany.

In each participant, the researchers measured blood pressure, body mass index (BMI), waist circumference (WC), waist-to-height ratio (WHtR), skinfold thickness (SFT) and percent body fat (%BF).

The prevalence of elevated blood pressure increased in boys and girls as body weight went up.

The researchers also found increased risk of hyper-tension with elevated SFT, %BF measurements and abdominal adiposity.

The study was presented at the European Society of Cardiology (ESC) Congress 2014 in Barcelona.

Source: zee news

Health Benefits of Guava

The health benefits of guava include the treatment of diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and scurvy.

Health Benefits of Guava

Many of you may have tasted this mouth-watering treat, or have at least seen or heard about it. Guava is very common in Asian countries, but is increasingly available in the western world, particularly as more of its health benefits are revealed. It is a somewhat round or pear-shaped seasonal fruit, and is light green, yellow, or maroon in color on the outside when it is ripe. Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe) or in the form of jams and jellies.

This popular fruit is a powerhouse of nutrients. If the traditional adage says that “An apple a day keeps the doctor away” in Europe and Americas, the phrase is probably changed to “A few guavas in the season keeps the doctor away for the whole year” in the Indian Subcontinent and places where guavas typically grow. Its scientific name is Psidium Guajava.

What makes guava special is that protecting the fruit does not require excessive use of chemical pesticides as in the case of grapes, apple, and other so-called “exotic” fruits. It is one of the least chemically treated and sprayed fruits.

Health Benefits of Guava

Some of the surprising and brilliant health benefits are listed below.

Weight loss: Guava is very helpful for those who want to lose weight without compromising their intake of proteins, vitamins and fiber. Guava is very high in roughage and rich in vitamins, proteins and minerals, but it has no cholesterol and a low number of digestible carbohydrates. It is a is very filling snack and satisfies the appetite very easily. Guava, especially raw guava, also has far less sugar as compared to apples, oranges, grapes, and other fruit. Adding a medium-sized guava to your lunch and you will not feel hungry again until the evening. Ironically, it can also help with weight gain in lean, thin people. This is probably due to its wealth of nutrients, which keep the metabolism regulates and helps to promote the proper absorption of nutrients.

Diabetes: In a related benefit to blood pressure mentioned above, an intake of guava can also help those patients who suffer from diabetes. The high level of dietary fiber in guava helps to regulate the absorption of sugar by the body, which decreases the chances of major spikes and drops in insulin and glucose in the body. Studies have shown that consuming guava can help prevent the appearance of type-2 diabetes.

Eyesight: Guavas are extremely good sources of vitamin-A, which is well known as a booster for vision health. It can help slow down the appearance of cataracts, macular degeneration, and general health of the eyes. It can not only prevent degradation of eyesight, but even an improvement in eyesight once it has begun to degrade.

Cancer Prevention: One of the most celebrated and important benefits of adding guava to your diet is its ability to inhibit the growth and metastasis of cancerous cells. There have been numerous studies done in recent years on guava’s effects primarily on prostate cancer, breast cancer, and oral cancers. Guava leaf oil is extremely successful as an anti-proliferative substance, and has actually been shown to be more effective than some leading modern medicines in reducing cancerous growth. Guavas are also rich in lycopene, a powerful antioxidant that has been shown to be wildly successful in reducing prostate cancer risk. That same antioxidant has also shown to inhibit the growth of breast cancer cells, although further human trials need to be done.

Finally, the naturally high levels of vitamin-C in guavas, which are four times higher than the levels found in oranges (the traditional vitamin-C powerhouse), provides the immune system a huge boost in antioxidants. Antioxidants are the major lines of defense against the proliferation of free radicals in the body, which are one of the main causes of serious conditions like cancer and heart disease. Therefore, adding guava to your diet has numerous ways in which it helps you stay health and cancer-free.

Scurvy: Guava can outdo many other fruits, including orange and other citrus fruits, in terms of its concentration of vitamin-C. A deficiency of vitamin-C can cause scurvy, and proper intake of vitamin-C is the only known remedy for that dangerous disease. In fact, guavas contain 5X more vitamin-C than oranges, which are often heralded as the absolute best source of that beneficial vitamin.

Diarrhea & dysentery: Guava is very rich in astringents (compounds that make your gums feel tighter and fresher). After you chew guava leaves, eat a raw guava, or use some guava-based toothpaste), your mouth feels healthier, and the astringent qualities also add substance to loose bowels and reduce symptoms of diarrhea. These astringents are alkaline in nature and have disinfectant and anti-bacterial properties, thus helping to cure dysentery by inhibiting microbial growth and removing extra mucus from the intestines. Furthermore, other nutrients in guava such as vitamin-C, Carotenoids and potassium, strengthen and tone the digestive system while simultaneously disinfecting it. Guava is also beneficial in treating gastroenteritis for the same reasons stated above.

Thyroid Health: Guavas are a good source for copper, which is an important part of regulating thyroid metabolism by helping to control hormone production and absorption. The thyroid gland is one of the most important glands in the body for regulating hormones and organ system function, so guava can help balance your health in many ways.

Constipation: Guava is one of the richest sources of dietary fiber in terms of fruit. Its seeds, if ingested whole or chewed, serve as excellent laxatives. These two properties of guava help the formation of healthy bowel movements, and aid the body in retaining water and thoroughly cleaning your intestines and excretory system. It is said that constipation alone can lead to 72 different types of ailments, so any help with constipation is beneficial. Your total health is undeniably affected by proper digestion, and more importantly, proper excretion. Frequent consumption of guava can ensure both.

Brain Health: Another of the tremendous positive benefits of guavas is the presence of B3 and B6 vitamins. B3 (also known as niacin) can increase blood flow and stimulates cognitive function. B6 is a great nutrient for brain and nerve function. Therefore, eating guava can help you increase brain function and sharpen you focus.

Cough & cold: Juice of raw and immature guavas or a decoction of guava-leaves is very helpful in relieving coughs and colds by reducing mucus, disinfecting the respiratory tract, throat and lungs, and inhibiting microbial activity with its astringent properties. Guava has one of the highest quantities of vitamin-C and iron among fruits, and both are proven to be preventive against colds and viral infections. In some areas of India, roasted ripe guava is used as a remedy against extreme cases of cough, cold, and congestion. Ripe guava should be avoided by people who are suffering from cough and cold, as it can exacerbate the problem, and one should also avoid drinking water immedaitely after eating guava as it can lead to a soar throat.

Skin care: Guavas can improve the texture of your skin and help you to avoid skin problems more than even the highest ranked beauty creams or skin toner gels. This is chiefly due to the abundance of astringents in the fruit (more astringent is present in immature guavas) and in its leaves. Your skin can benefit from either eating the fruits (this helps tighten your muscles apart from your skin) or by rinsing your skin with a decoction of its immature fruit and leaves. It will tone up and tighten the area of loosened skin where you apply it. In addition to the astringents, guava is very rich in vitamin-A, B, C and potassium which are good antioxidants and detoxifiers, which keep your skin glowing and free from signs of premature aging, wrinkles and other dermal disorders.

High blood pressure: Guava helps reduce cholesterol in the blood and prevents it from thickening, thereby maintaining the fluidity of blood and reducing blood pressure. Studies have shown that food lacking fiber (such as refined flour) add to blood pressure, due to its quick conversion to sugar. Guava, being very rich in fiber and hypoglycemic in nature, helps reduce blood pressure.

Other benefits: There are so many health benefits of guava, it is hard to know where to begin. It is important to know that guava helps control diabetes and protects the prostate. The juice of guava leaves has been known to cure toothaches, swollen gums & oral ulcers, and the juice speeds up the healing process of wounds when applied externally. Finally, it reduces the frequency of convulsions, epilepsy, and bacterial infections.

As with many alternative foods and supplements, there is little risk in eating them in natural form, but you must do your due diligence when taking it in medical forms. Be cautious when adding any new medicinal form of guava into your diet, and it is better to stick to eating guava in its natural form as a raw fruit.

Source: organic facts

Natural Remedy for Elevated Blood Sugar

horseradish root

Blood Sugar
When the findings are disappointing, and your doctor will ask whether you want to start insulin therapy or try a diet to reduce blood sugar. Many succeeded to heal and to maintain normal blood sugar levels, using this natural remedy.

Ingredients

  •  A horseradish root, medium size (about 20 cm long, 2 cm wide)
  •  One clove garlic
  •  2 beers

Preparation
Wash the horseradish root nice several times. Leave to stand for 15-20 minutes in water in which you have added a cup of malic acid. Don’t peel it, chop finely or grind it. Along with finely chopped garlic place them into a larger jar and pour the beer. Close the jar and store it for 10 days in a dark place. Then strain and use as follows:

  • The first two days, one teaspoon three times a day.
  • Further use one tablespoon three times a day.
  • Treatment is for one month.

In addition, you should drink 150 ml oatmeal water, 4 times a day, properly arranged.
(50 g oatmeal boil over on low heat for 15 minutes, then let it stand for 1 hour. Grains are squeezed, then strained through gauze).

Source: healthy tavern

The Public Health Crisis Hiding in Our Food

hidden-sodium

If you have high blood pressure, you’re in good company. Hypertension afflicts 67 million Americans, including nearly two-thirds of people over age 60. But it isn’t an inevitable part of the aging process. It’s better to think of it as chronic sodium intoxication. And, as an important new study from Britain shows, there’s a way to prevent the problem — and to save many, many lives.

A lifetime of consuming too much sodium (mostly in the form of sodium chloride, or table salt) raises blood pressure, and high blood pressure kills and disables people by triggering strokes and heart attacks. In the United States, according to best estimates, excess sodium is killing between 40,000 and 90,000 people and running up to $20 billion in medical costs a year.

Americans on average take in about 3,300 milligrams of sodium per day, but experts recommend less than 2,300 milligrams — and less than 1,500 milligrams for people over age 50, black people, or those who already have hypertension, diabetes or kidney disease, which adds up to a majority of American adults. Either target is far below where most Americans are now.

The reason that nearly everyone eats way too much sodium is that our food is loaded with it, and often where we don’t taste or expect it. Of course ham and canned soup are full of salt, but so are many foods that are surprising: A blueberry muffin can have more than double the salt of a serving of potato chips. Even healthy-sounding food can pack heavy sodium loads. Two slices of whole wheat bread can have nearly 400 milligrams of sodium, as can two tablespoons of fat-free salad dressing. Eight ounces of V8 vegetable juice contains well over 500 milligrams. Many restaurant entrees have far more sodium than is recommended for an entire day. Applebee’s lemon shrimp fettuccine, at 5,100 milligrams, has more than twice as much.

Doctors warn people with high blood pressure to go on a low-salt diet, but that’s virtually impossible in today’s world, because nearly 80 percent of the sodium that Americans eat comes in packaged and restaurant food (whether it’s a bagel, a sandwich or a steak dinner). You can’t take it out. And nearly everyone, not just people with hypertension puzzling over food labels, should be taking in less sodium. The only way to prevent millions of Americans from developing high blood pressure is for companies and restaurants to stop loading up their food with sodium.

Health experts have been asking the food industry to do that for decades. It’s not easy, but it isn’t impossible either. Sure, we all like the taste of salt, but there is much that food companies can do without driving away customers. Often they add sodium for leavening or food texture rather than taste, when replacement ingredients are available. And sodium levels in similar popular foods made by different manufacturers often vary two- or threefold (for example, a slice of pizza can pack anywhere from between 370 and 730 milligrams), which suggests that many manufacturers can cut sodium levels in their foods sharply without hurting taste. When salt levels in food drop, people’s preference for salt also shifts down, so no one would notice a gradual reduction in sodium across all foods.

That’s exactly what Britain’s Food Standards Agency has done. It divided processed food into different categories, set salt-reduction targets in each category and then asked companies to meet those targets over time. And as they did that, from 2001 to 2011, sodium consumption by the British fell 15 percent.

The new study shows that this drop in salt intake has been accompanied by a substantial reduction in average blood pressure, a 40 percent drop in deaths from heart attacks and a 42 percent decline in deaths from stroke.

A few scientific critics have been arguing for years that reducing salt intake is risky because it might paradoxically increase mortality in some people receiving aggressive treatment for congestive heart failure, but the British data show at a national level what smaller studies project — that when sodium levels in everyone’s food drop, so does the number of people dying from heart disease and stroke.

Lower smoking rates in Britain no doubt are helping as well, but as the authors of the study point out, the fall in mortality echoes the success of Japan and Finland in earlier decades, both of which reduced sodium consumption from sky-high levels with focused government efforts and saw huge drops in heart attacks and strokes.

Problem can be traced to industrialized food industry which had managed to mass produce inexpensive food attractively packaged with extended…

Health experts I listen to say we should avoid all processed foods, eat plenty of fresh veggies, enjoy moderate amounts of fruit, try to eat…

Here in the United States, in 2010, an Institute of Medicine panel was so troubled by salt-caused deaths that it called for mandatory federal standards for sodium in food. But the question of whether the Food and Drug Administration should regulate salt is more complicated than it might seem at first. As an expert once told me, you’re never going to ban pickles.

The only way to regulate that I can see is to set maximum sodium levels within many different food categories. But that could backfire if the levels are set high and then the companies already making food with sodium below those levels take the new limits as license to increase to the maximum amount of sodium permitted. I believe that in the end we will need a combination of mandated maximums and a coordinated voluntary sodium-reduction program like that in Britain. But the voluntary plan should come first, to see how much sodium levels can be reduced that way.

There is absolutely no reason we can’t do an initiative similar to Britain’s on this side of the Atlantic now. Over the last four years, the New York City health department has led the National Salt Reduction Initiative, a network of over 90 health departments and national organizations, including the American Medical Association, the American Heart Association, the American College of Cardiology and Consumers Union, working with food companies to voluntarily cut sodium, using Britain as a model.

Twenty-one companies, including food giants like Kraft, Unilever and Subway, and many others like Mars and Goya, have joined, putting less sodium in common products like processed cheese and canned beans. But far more food companies are ignoring it, and the initiative got no commitments at all in 18 of 62 packaged food categories.

A proposal as important to human life as this needs the stature and resources of the federal government to bring the rest of the food industry along. The F.D.A. has been developing a new plan for a voluntary, coordinated, national initiative. Unfortunately, even though it is voluntary, the food industry is fighting it, and the plan is stalled.

Many people are unnecessarily on kidney dialysis, in stroke rehabilitation centers and dying because we are failing to act. Even modest reductions in sodium in food could save tens of thousands of lives and billions in health care costs every year. No one likes government mandates these days. But it’s high time the federal government starts to fix this problem by at least leading a voluntary initiative that we know will save many lives.

Source: New york times

Pregnant women with high BP risk preterm delivery and low birth weight

Researchers have said that pregnant women with chronic hypertension (high blood pressure) are highly likely to suffer from adverse pregnancy outcomes such as preterm delivery, low birth weight and neonatal death.

Chronic hypertension complicates between 1-5 per cent of pregnancies, and the problem may be increasing because of changes in the antenatal population.

Researchers from King’s College London carried out a study to assess the strength of evidence linking chronic hypertension with poor pregnancy outcomes. They combined data from studies from 55 studies done in 25 countries.

The researchers looked at the following outcomes: preterm delivery (delivery before 37 weeks’ gestation); low birth weight (below 2500g); perinatal death (fetal death after 20 weeks’ gestation including stillbirth and neonatal death up to one month) and admission to neonatal intensive care or special care baby units.

The relative risk of pre-eclampsia (a condition in pregnancy characterised by high blood pressure) in women with chronic hypertension was on average nearly eight times higher than pre-eclampsia in non-hypertensive women. All adverse neonatal outcomes were at least twice as likely to occur, compared with the general population.

The researchers conclude that “chronic hypertension is associated with a high incidence of adverse pregnancy outcomes compared with a general population”.

The study has been published in the British Medical journal

Source: The siasat daily

Home Remedies for Managing High Blood Pressure

Exercising 30 to 60 minutes a day can help bring down your blood pressure numbers by 4 to 9 mmHg. If you’ve been inactive for a while, talk to your doctor about a safe exercise routine. Start out slowly by walking or riding a bicycle. Gradually add moderate intensity activities to your routine. Not a fan of the gym? Take your workout outside. Go for a hike, jog, or swim and still reap the benefits. The important thing is to get moving! The AHA also recommends incorporating at least two days of muscle strength training a week.

Following the DASH diet (Dietary Approaches to Stop Hypertension) can lower your blood pressure by as much as 14 mmHg. The DASH diet consists of eating fruits, vegetables, whole grains, nuts, low-fat dairy, lean meats, and fish. Eliminate foods high in saturated fats, trans fats, and cholesterol, such as processed foods, whole milk dairy products, fatty meats, and fried food.

Slow Down On the Salt
If you have high blood pressure, keeping your sodium intake to a minimum is vital. The AHA recommends limiting your sodium intake to less than 1,500 mg of sodium a day. That’s a little over half a teaspoon. One teaspoon of table salt has 2,400 mg of sodium! Table salt isn’t the only culprit when it comes to high sodium; processed food and many restaurant dishes tend to be loaded with sodium. Consuming too much sodium can cause the body to retain fluid, resulting in a sharp rise in blood pressure.

Lose Excess Weight
Weight and blood pressure go hand in hand. Losing just five pounds can help lower your blood pressure. It’s not just the number on your scale that matters, but the number of your waist size. The extra fat around your waist, called visceral fat, is troublesome because the fat tends to surround organs in the abdomen, which can lead to health issues including high blood pressure. Men should keep their waist measurement to less than 40 inches, while women should aim for less than 35 inches.

Nix Your Nicotine Addiction
Studies show that smoking a cigarette can temporarily raise blood pressure 10 mmHg or more for up to an hour after you smoke. If you’re a heavy smoker, your blood pressure can stay elevated for extended periods of time. People with high blood pressure who smoke are at greater risk for developing dangerously high blood pressure. Even secondhand smoke can put you at increased risk for high blood pressure and heart disease.

Limit Alcohol
Drinking a glass of red wine with your dinner is perfectly fine and may even offer heart health benefits when done in moderation. Drinking alcohol in excess, however, can lead to many adverse health issues, including high blood pressure. What does drinking in moderation mean?

Stress Less
In this hurried, multitasking society we live in, it’s hard to slow down and relax. It’s important to step away from your daily stress and take a few deep breaths, meditate, or practice yoga. Stress can temporarily raise your blood pressure, and too much of it can keep your pressure up for extended periods of time. Try to identify what’s triggering your stress, such as your job, relationships, or your finances, and find ways to fix the problems.

Source: health line

Spices and herbs helps adults reduce salt intake

Teaching people how to flavor food with spices and herbs is considerably more effective at lowering salt intake than having them do it on their own, according to research presented on Wednesday at the American Heart Association’s Epidemiology & Prevention/Nutrition, Physical Activity & Metabolism Scientific Sessions 2014.In the first phase of the study, 55 volunteers ate a low-sodium diet for four weeks. Researchers provided all foods and calorie-containing drinks. Salt is the main source of sodium in food.

In the second phase, half of the study volunteers participated in a 20-week behavioral intervention aimed at reducing their sodium intake to 1,500 mg/day by using spices and herbs. The other half reduced sodium on their own.
More than 60 percent of the participants in the study had high blood pressure, 18 percent had diabetes and they were overweight.

The researchers found:
In the first phase, sodium intake decreased from an average 3,450 mg/day to an average 1,656 mg/day.

In the second phase, sodium intake increased in both groups. But those who received the behavioral intervention consumed an average 966 mg/day of sodium less than the group that didn’t receive the intervention.

“People in the intervention group learned problem-solving strategies, use of herbs and spices in recipes, how culture influences spice choices, how to monitor diet, overcoming the barriers to making dietary changes, how to choose and order foods when eating out and how to make low-sodium intake permanent,” said Cheryl A. M. Anderson, Ph.D., M.P.H., lead author of the study and associate professor in the Department of Family and Preventive Medicine at the University of California San Diego.

Those assigned to the behavioral intervention group had cooking demonstrations and had a chance to share how they were changing traditional recipes to remove salt and include spices. The researchers didn’t emphasize specific spices, and encouraged participants to try different things to find out what they liked most.

“Salt is abundant in the food supply and the average sodium level for Americans is very high — much higher than what is recommended for healthy living,” Anderson said. “We studied the use of a behavioral intervention where people learn how to use spices and herbs and less salt in their daily lives.”

“Given the challenges of lowering salt in the American diet, we need a public health approach aimed at making it possible for consumers to
The McCormick Science Institute funded the study.

Source: Science daily

BP reading above normal may up risk of stroke

A new study has found that any blood pressure reading higher than the normal 120/80 mmHg may increase the risk of stroke.

The meta-analysis looked at all of the available research on the risk of developing stroke in people with “prehypertension,” or blood pressure higher than optimal but lower than the threshold to be diagnosed with high blood pressure, which is 140/90 mmHg.

A total of 19 prospective cohort studies with more than 760,000 participants were included in the analysis, and participants were followed for time periods ranging from four to 36 years. From 25 to 54 percent of study participants had pre-high blood pressure.

The analysis found that people with pre-high blood pressure were 66 percent more likely to develop a stroke than people who had normal blood pressure.

The results were the same after researchers adjusted for other factors that could increase the risk of stroke, such as high cholesterol, diabetes and smoking.

The researchers determined that nearly 20 percent of strokes in the study population were due to pre-high blood pressure.

Considering the high proportion of the population who have higher than normal blood pressure, successful treatment of this condition could prevent many strokes and make a major difference in public health, study author Dingli Xu, of Southern Medical University in Guangzhou, China, said.

The study is published in the online issue of journal Neurology®.

Source: Daily news and analysis

High Blood Pressure Can Quietly Damage Kidneys

I thought I was a healthy 40-year-old until I was diagnosed with high blood pressure. My doctor began treating it as a stand-alone condition, without considering that high blood pressure is a major risk factor for kidney disease.

At first, I wasn’t even tested for kidney disease. But eventually, he gave me a urine test, and it was discovered that I had protein in my urine — one of the earliest signs of kidney damage. Apparently, my high blood pressure had damaged my kidneys.

Healthy kidneys filter out wastes and toxins, but my kidneys’ ability to do so began to decrease at an alarming rate. I continued to manage my blood pressure with medication and decided to make a few lifestyle changes, as well, that helped me avoid the progression of kidney disease to kidney failure.

I limited my salt intake, started eating more fruits, vegetables and whole grains, decreased the amount of meat I was eating and began swimming every day. I began to feel better, and when I went to the doctor, it turned out my kidney function had stabilized.

Please tell your readers that if they have high blood pressure they should be proactive and ask their doctor to check their kidneys. Early detection and lifestyle change can make a major impact on your health, as I have learned. — DUANE SUNWOLD, SPOKANE, WASH.

DEAR DUANE: It is generous of you to share your medical history in an effort to caution my readers. The National Kidney Foundation urges everyone to learn about these vital organs and whether they might be at risk.

The three major risk factors for kidney disease are: high blood pressure, diabetes and a family history of kidney failure. People who have these risk factors should ask their doctor to check their kidney function with a simple blood and urine test.

Readers, March is National Kidney Month, and March 13 is World Kidney Day. If you are at risk, schedule an appointment with your doctor. For anyone who needs more information, the National Kidney Foundation’s website is kidney.org.

DEAR ABBY: I’m a member of the clergy who enjoys studying for my ministry and doctoral work at a local coffee shop. Three men who go there every day have found out that I’m a minister, and they each want to talk with me while I’m there. Although all three are members of the same religion, none of them is affiliated with a church.

I have invited them to visit my worship services, as well as call the office and set up an appointment with me. I have also tried to diplomatically explain that I go to the coffee shop to study. One of them ignores it, another appears hurt and the third one gets offended. When they’re not around, I am productive. When they show up, they want me to be their chaplain.

Because of where I live, finding another coffee shop is not a viable option. How can I set a boundary with them and still do my studying there? Thank you. — Reverend in New York

Source:The Mercury

 

High blood pressure continues to be a bigger problem in Southeastern US

 

One third of U.S. adults have high blood pressure, but in the southeastern part of the country the rate is well over half, according to a new study that finds too little is being done to reverse the problem.

The Southeast has been called the Stroke Belt because of well-known high rates of cardiovascular disease, including high blood pressure. But that knowledge has not led to changes, nor to a full understanding of the reasons for the population’s high risk, the study team reports.

“The rates have not changed,” though the U.S. has had treatment guidelines for high blood pressure since 1977, said one of the authors, Dr. Uchechukwu K. A. Sampson, an assistant professor of medicine at Vanderbilt University Medical Center in Nashville, Tennessee.

“The number of people who do not know that they have high blood pressure is the same,” he added.

High blood pressure is an established cause of death from cardiovascular disease and accounts for up to 7.5 million deaths worldwide each year, the researchers point out.

To investigate the persistently high rates of high blood pressure in the South, Sampson’s group used a large database with recent information on men and women in southern states covering the years 2002 to 2009.

They focused on 69,000 white and black adults with similarly low income and education levels – to eliminate poverty as a factor – and analyzed what other causes might be contributing to blood pressure problems.

Overall, they found that 57 percent of the study participants had high blood pressure. Blacks were nearly twice as likely as whites to be suffering from the disease, which has no symptoms of its own, but can lead to stroke or kidney damage if untreated.

But the racial difference was seen mainly among women. Fifty one percent of black and white men had high blood pressure, but the rates were 64 percent among black women and 52 percent among white women.

Obesity seemed to be a main driver of the problem, especially among whites, with the most severely obese having more than four times the risk of high blood pressure compared to normal weight men and woman.

Other factors linked to the likelihood of severe high blood pressure included high cholesterol, diabetes, a history of depression and a family history of heart disease.

The numbers Sampson’s group found have not changed from previous studies and that consistency is alarming, he said.

“Are they still the same factors people have found before?” Sampson said. “If they are, that is bad news, then that means we have not done what we should have done in the past few years.”

Of the study participants who knew they had high blood pressure, 94 percent were taking at least one blood pressure medication, which is a good thing, Sampson said. But only 30 percent were taking a diuretic medication that promotes water loss from the body. Diuretics should be one of the first-line medication options, the authors write.

Black people were twice as likely as whites to have high blood pressure without knowing it, Sampson said.

That racial difference did not change even when researchers accounted for differences in income and education, the authors write in the journal Circulation: Cardiovascular Quality and Outcomes.

All of this lines up with what doctors and researchers already knew, Sampson said.

Without specific studies, it’s hard to say why population rates have not gone down, and why so many people still do not know they have high blood pressure, and why so few are on diuretics, he said.

Women may not actually be more predisposed to high blood pressure, Sampson said, but they may be less aware of the risk than men.

Awareness efforts have historically focused on men when it comes to heart and blood pressure problems, but women are equally likely to have problems, he said.

“African American women are known to have a very high prevalence of hypertension and that its onset is significantly earlier than what is seen in white women,” Dr. John M. Flack said.

Flack is chair of the department of medicine at Wayne State University at the Detroit Medical Center in Michigan.

Source: news.nom