Consuming fruits, vegetables may benefit hypertension treatment, reduce CKD progression
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Key takeaways:
- Patients consuming fruits and vegetables also had improved cardiovascular disease risk.
- More patients on fruits and vegetables had lower systolic blood pressure vs. other groups.
Fruits and vegetables may be beneficial in the treatment of hypertension to reduce chronic kidney disease progression, according to published data.
“Despite ongoing efforts to improve hypertension treatment and reduce its adverse outcomes, hypertension-related chronic kidney disease and its cardiovascular mortality are increasing,” Nimrit Goraya, MD, of the Baylor Scott and White Health, and Texas A&M Health Sciences Center College of Medicine, wrote with colleagues. “Efforts to improve hypertension control and reduce its adverse outcomes largely focus on pharmacological strategies including in those with chronic kidney disease.”
Goraya and colleagues evaluated 153 patients with hypertensive macroalbuminuric disease who were randomly assigned to receive fruits and vegetables, oral sodium bicarbonate or usual care. The 5-year interventional, control trial aimed to determine kidney and cardiovascular protection using dietary acid reduction in primary hypertension.
Patients who consumed fruits and vegetables or sodium bicarbonate had slower CKD progression compared with patients in the usual care group, study results showed. Mean rate of decline in the fruits and vegetables group was –1.08 mL/min/1.73 m2 per year. The rate of decline was –1.17 mL/min/1.73 m2 per year in the sodium bicarbonate group and –1.94 mL/min/1.73 m2 per year in the usual care group.
Compared with patients in the sodium bicarbonate and usual care groups, more patients in the fruits and vegetables group had lower systolic blood pressure.
“Future basic studies will decipher mechanisms by which the possibly vascular injury reflected by albuminuria mediates CKD and its progression as well as subsequent cardiovascular disease,” the researchers wrote. “Future clinical studies will determine if patients with levels of albuminuria less than macroalbuminuria are similarly responsive to dietary acid reduction.”
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