[Hypertension and nutrition. Position paper of the Austrian Nutrition Society].

Arterial hypertension is one of the leading causes of overall mortality and is responsible for a high proportion of deaths due to stroke as well as coronary heart disease. It is defined as a pathological elevation of blood pressure which leads to damage of the cardiovascular system. Cut-off values for hypertension are defined as blood pressure levels higher than 140/90 mmHg (systolic/diastolic). In the pathogenesis of hypertension genetic factors, age and sex play a role, as well as body weight and lifestyle factors, such as nutrition and physical exercise. Lifestyle optimization reduces the risk of developing hypertension and contributes to the treatment in patients with established hypertension. Nutritional factors associated with hypertension are discussed in this article and recommendations regarding diet are made based on the literature. The nutritional factors with the highest impact on blood pressure are reduction of salt intake, a diet rich in potassium, weight management, the DASH (dietary approach to stop hypertension) diet and moderation of alcohol consumption. Salt restriction is essential in the prevention and treatment of hypertension. Based on the literature, in this article recommendations for nutrition and hypertension are given.