Effects Of Fruits And Vegetables On Electrolytes And Blood Pressure Of Hypertensive Patients Seen In Nigeria

• Published in: African journal of food, agriculture, nutrition, and development : AJFAND Vol. 8; no. 3; pp. 349 - 357
• Main Authors: Idogun, E.S, Famodu, A.A, Olasunkanmi, L.A, Osilesi, O, Adebawo, O.O
• Format: Journal Article
• Language: English
• Published: Nairobi Rural Outreach Program 01-09-2008
• Subjects: Antihypertensive drugs; Care and treatment; Diet; Fruit; Fruits; Health and Medicine; Hypertension; Hypertension, Fruits and Vegetables, Electrolytes; Nigerians; Nutrition; Nutritional aspects; Vegetables; Nigeria
• ISSN: 1684-5358; 1684-5374

High-fruit and high-vegetable diets are known to have ameliorating
effects on many diseases and their complications. The objective of this
study was to assess the effects of high fruit and high vegetable diets
on the electrolytes and blood pressure of hypertensive patients. This
experimental study was conducted at Olabisi Onabanjo University
Teaching Hospital (formerly Ogun State University), Ogun state,
Nigeria. Twenty five hypertensive volunteers from among hypertensive
clinic attendees were recruited into the study. They were taught how to
prepare two serves of vegetables and fruit (approximately 500g diced
fruit salad) per day and were encouraged to consume the serves on daily
basis from week one through to week ten. Baseline and bi-weekly
assessment of plasma electrolytes, such as sodium, potassium, chloride
and bicarbonate was carried out on the patients. Anthropometric
measurements and blood pressure were also assessed biweekly on the
patients during their routine clinic attendance. There was a gradual
reduction in plasma sodium and chloride concentrations as well as the
blood pressure which became significant in week ten. The mean baseline
plasma sodium reduced significantly from 139.0 ± 0.9mmo/L to 137.5
± 0.9mml/L, P > 0.001 after ten weeks of high fruit and high
vegetable diets. Plasma chloride also reduced from baseline value of
103.2 ± 2.5mmol/L to 98.8 ± 0.7mmol/L, P > 0.0001. But the
plasma potassium improved from 3.64 ± 0.2mmol/L at baseline to 3.9
± 0.4mmol/L at week ten, P = 0.0357. The mean systolic blood
pressure also dropped from the baseline value of 155.3± 7.6mmHg to
141 ± 2.4 mmHg, P > 0.0001. Also reduced was the mean diastolic
blood pressure from 89.3 ± 7.6mmHg to 88.0 ± 2.4, at week
ten. However, the plasma bicarbonate and BMI did not charge
significantly throughout the study period. High-fruit and
high-vegetable diets appear to have an ameliorating effect on the blood
pressure of hypertensive patients. This may be beneficial and
complementary in the management of hypertension.