Reducing blood pressure with wholegrain foods
High blood pressure is a major risk factor for diseases of the heart and blood vessels. Reducing high blood pressure is therefore a primary therapeutic target to reduce the incidence of heart disease and stroke. The identification of dietary components effectively modulating blood pressure could represent a safe, cost-effective means to help tackle high blood pressure. Our research aims to identify dietary components which can help by reducing blood pressure and thus the risk of heart disease.
Figure: We use central arterial pressure waveform analysis using the SphygmoCor® system as well as 24hr ambulatory blood pressure monitoring to examine the effects of increased wholegrain intake and other dietary components on blood pressures. The figure shows a 24hr blood pressure recording obtained from one of our volunteer during the dietary intervention.
Funded by the Scottish Government (RESAS)
Project team:
- Dr Frank Thies (Research Scientist, Research scientist, University of Aberdeen)
- Dr Mary Joan Macleod (Clinical Pharmacologist, University of Aberdeen)