BACKGROUND: The variability of postprandial hypotension (PPH) during the day in elderly patients is unknown. We examined the effect of meals administered at different mealtimes on postprandial blood pressure (BP) responses in geriatric patients. METHODS: In 14 geriatric patients (6 men and 8 women, aged 66-97) previously diagnosed with PPH, standardized liquid test meals were given in random order at breakfast, lunchtime, or dinnertime on 3 separate days. Systolic BP (SBP), diastolic BP (DBP), and heart rate (HR) were measured with an ambulatory BP device every 10 minutes from 20 minutes before until 90 minutes after each meal. Postprandial symptoms were observed continuously. RESULTS: Significant decreases in SBP and DBP were present after each meal (p <.050). The maximum SBP decrease was significantly smaller at dinnertime (-18 +/- 3 mmHg) than at breakfast (-29 +/- 2 mmHg) or lunchtime (-34 +/- 4 mmHg) (p <.005 between groups). Eight patients showed no PPH in the evening, whereas all patients had PPH after breakfast and lunch. The duration of PPH was significantly shorter (p <.001), and postprandial symptoms were less frequent and less severe after dinner compared to breakfast and lunch. CONCLUSIONS: In geriatric patients, postprandial BP responses show a variation during the day, with significantly less PPH and fewer symptoms in the evening. Clinical implication is that, in the diagnostic process and management of PPH, the variation of the occurrence of PPH during the day should be taken into account. Through adjustment of BP decreasing activities to the time PPH is least prevalent, the risk of developing symptomatic PPH can be reduced.
RCT Entities:
BACKGROUND: The variability of postprandial hypotension (PPH) during the day in elderly patients is unknown. We examined the effect of meals administered at different mealtimes on postprandial blood pressure (BP) responses in geriatric patients. METHODS: In 14 geriatric patients (6 men and 8 women, aged 66-97) previously diagnosed with PPH, standardized liquid test meals were given in random order at breakfast, lunchtime, or dinnertime on 3 separate days. Systolic BP (SBP), diastolic BP (DBP), and heart rate (HR) were measured with an ambulatory BP device every 10 minutes from 20 minutes before until 90 minutes after each meal. Postprandial symptoms were observed continuously. RESULTS: Significant decreases in SBP and DBP were present after each meal (p <.050). The maximum SBP decrease was significantly smaller at dinnertime (-18 +/- 3 mmHg) than at breakfast (-29 +/- 2 mmHg) or lunchtime (-34 +/- 4 mmHg) (p <.005 between groups). Eight patients showed no PPH in the evening, whereas all patients had PPH after breakfast and lunch. The duration of PPH was significantly shorter (p <.001), and postprandial symptoms were less frequent and less severe after dinner compared to breakfast and lunch. CONCLUSIONS: In geriatric patients, postprandial BP responses show a variation during the day, with significantly less PPH and fewer symptoms in the evening. Clinical implication is that, in the diagnostic process and management of PPH, the variation of the occurrence of PPH during the day should be taken into account. Through adjustment of BP decreasing activities to the time PPH is least prevalent, the risk of developing symptomatic PPH can be reduced.