Chronic Health Condition - Assignment Example

Eating habits and food choices can contribute to the onset, development or management of chronic health conditions’ Chronic Health Condition “Chronic health conditions are those where the onset is usually insidious, with a gradual progression of symptoms or with problems of a more permanent nature resulting as sequels to a series of acute conditions. Daily activities may or may not be restricted during any given period although there is usually a more general series of limitations of activities.” The topic of discussion under chronic health condition here is hypertension or blood pressure.(BP). (Handbook of Household Surveys,1984) Hypertension "Hypertension is a progressive cardiovascular syndrome arising from complex and interrelated etiologies. Early markers of the syndrome are often present before blood pressure elevation is sustained; therefore, hypertension cannot be classified solely by discrete blood pressure thresholds. Progression is strongly associated with functional and structural cardiac and vascular abnormalities that damage the heart, kidneys, brain, vasculature, and other organs and lead to premature morbidity and death." —American Society of Hypertension Writing Group There are more than 1 billion individuals worldwide, that has high blood pressure and need some treatment. A blood pressure that is higher than optimal has been the main factor in causing death. Uncontrolled hypertension has been the cause of more than 7.1 million deaths yearly. Hypertension gains all the necessary importance as hypertension is found to be increasing as age increase. Environmental factors also have a role in play more than age as it has been found that certain sections of people all over the world has not developed hypertension even though the age has increased. Risks of Hypertension If the value of blood pressure (BP) is high, the chances are very high that the patients develop heart disease, stroke and kidney failure. The condition can be worsened if the systolic value is higher when compared with diastolic value of BP. If the BP value is reduced with anti hypertension medicine, the chances of getting stroke is reduced but the chance of getting heart attack will not be reduced that much faster. Factors that increase hypertension Obesity, high alcohol intake ,salt are some of the factors that increase blood pressure(BP).These factors are called “hypertensinogenic factors”;Then there is genetic and environmental factors that may add to blood pressure. Hypertensinogenic factors are considered to be potentially risk when compared with inherited factors. a)Role of obesity in blood pressure The chance of incurring hypertension is more in obese people. Obese people have got higher cardiac output, stroke volume and central blood volume and total blood volume.( Oren S, Grossman E, Frohlich ED,1996) The peripheral resistance is lower in obese persons when compared with non obese individuals having the same blood pressure. The cardiac output increases with body mass and may be the primary cause in causing high blood pressure.( Ferrannini E,1995) An increased body mass index (BMI) has been found to increase blood pressure.( Schmidt MI, Watson RL, Duncan BB ,1996) b)Role of Insulin in blood pressure High insulin levels have been found to have an impact on the hypertension.( Donnelly R,1992) Hypertension which has been found prevalent in obese people may become dangerous as due to insulin resistance leading to a condition called hyperinsulinaemia .( Ferrannini E, Buzzigoli,1987).This condition is caused from an increase in body fat. Insulin resistances in on obese people have been found to be causing some problem. In normal conditions, insulin has been seen in increasing sympathetic neural outflow and that can increase blood pressure but the condition of vasodilatation will decrease blood pressure. The net effect between these two opposing factors is that blood pressure is kept at normal or with a slight increase in blood pressure. In conditions of obesity, this function will not be working optimally and that can cause elevate blood pressure. This may cause condition of Vasoconstriction; attenuated vasodilatation, capillary rarefaction and impaired transport. c)Role of sodium in blood pressure If a person takes in more sodium in diet, then the chance of increasing the blood pressure is on rise. The reason for this is that fluid volume and preload will be increased and that will increase the cardiac output. Sodium intake has been found to increase blood pressure in a number of ways. Sodium intake affects vascular reactivity(Campese VM,1996),renal function(Barba G,1996).If a person takes in more sodium daily than the required level for a consistent period of time ,the chances are high that the person encounters hypertension.An additional problem in the form of renal defect in sodium excretion will also cause problem.( Kaplan,1984)Increased activity of sodium hydrogen exchanger (Stiffert W),increased sympathetic nervous system activity(Yo Y, Nagano M,1996),increased calcium entry to vascular smooth muscle(Resnick LH, 1994),impaired nitric oxide have been found to be the side effects in taking more sodium in diet. It has been found out that people who do not take sodium or take sodium to the prescribed level daily have no hypertension.( Carvalho, 1989).If the same people increase their sodium intake by changing their life style ,then it has been found that the chance for hypertension is on rise.( Carvalho, 1989).A significant correlation has been proved beyond doubt about the relationship between sodium intake and BP.( Resnick LH, 1994).Hypertensive patients taking less of sodium and more of other minerals have been found to have less hypertension or the levels falling.( Carvalho, 1989). A high sodium intake has been found to increase pressure causing situations like increase in intracellular calcium, plasma catecholamines, worsening of insulin resistance, and rise in natrieutic peptide. ( Resnick LH, 1994) d)Role of Eating habits to blood pressure It has been shown above that high sodium intake and obesity can cause hypertension. So what is needed is to first understand the waist line of body and the body mass index. The body mass index(BMI) of a person involved in sports activity will be high. But for a person involved in less exercise, the body mass index should be lower. The body mass index should be kept low by regular exercise. A food habit that will have an intake of calorie less than 660 will be good . A high rich fat milk has got 135 calorie for 200 ml.A fat rich meat can cause an increase of calorie and that can cause increase in fat that can lead to hypertension. Sugar has been found to be giving 20 calorie from one spoon and if a person is leading a life style filled with sugar intake and sugar filled fluids, the chance of the person having high body mass index is high and every chance that the person may get blood pressure. A diet that has modern fast foods loaded with instant noodles,ham,pizza,beef,pork,colas,sodas filled with sugar,butter and cheese has every chance of increasing blood pressure. A person having high smoking and drinking alcohol has every chance of getting blood pressure. The other style that can cause blood pressure is the stress that can cause intake of fatty foods and that can cause a condition of blood pressure. In certain people it has been found that stress can cause digestion problems and that can increase the retention of fat in the body. A diet should be rich with fibers and high dosage of organic fruits will help the body to cut down excess fat by burning it. Wheat germ is considered to be a nutritional capsule that contains all the nutrients in the desired amount and that can burn excess fat. Recipes for reducing Blood Pressure (YOUR GUIDE TO Lowering Your Blood Pressure) For Non Vegetarians as part of meal Chicken Salad 3 1/4 cups chicken breast, cooked, cubed, and skinless 1/4 cup celery, chopped 1 Tbsp lemon juice 1/2 tsp onion powder Salt can be avoided and if want to add should add only 1/8 of the table spoon. 3 Tbsp mayonnaise, low-fat 1. Bake chicken, cut into cubes, and refrigerate. 2. In a large bowl combine rest of ingredients, add chilled chicken and mix well. The calorie that is expected of this dish is 176 with 6 gram fat.Cholestrol are 77 mg and sodium is 179 mg.Pottassium is on a high with 236 mg. Advantage: Chicken is fat less, sodium well short of required level.Pottassium on a high. For Vegetarians as part of meal Vinaigrette Salad Dressing 1 bulb garlic, separated and peeled 1/2 cup water 1 Tbsp red wine vinegar 1/4 tsp honey 1 Tbsp virgin olive oil 1/4 tsp black pepper 1. Place the garlic cloves into a small saucepan and pour enough water (about 1/2 cup) to cover them. 2. Bring water to a boil, then reduce heat and simmer until garlic is tender, about 15 minutes. 3. Reduce the liquid to 2 Tbsp and increase the heat for 3 minutes. 4. Pour the contents into a small sieve over a bowl, and with a wooden spoon, mash the garlic through the sieve into the bowl. 5. Whisk the vinegar into the garlic mixture; incorporate the oil and seasoning. Per Serving: Calories: 33 Total Fat: 3 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 1 mg Protein: 0 g Carbohydrate: 1 g Calcium: 3 mg Magnesium: 1 mg Potassium: 6 mg Fiber: 0 g The advantage: Sodium is on low side.Cholestrol nil. For snacks Vegetarian Spaghetti Sauce 2 Tbsp olive oil 2 small onions, chopped 3 cloves garlic, chopped 1 1/4 cups zucchini, sliced 1 Tbsp oregano, dried 1 Tbsp basil, dried 1 8 oz can tomato sauce 6-oz can of low sodium paste 2 medium tomatoes, chopped 1 cup water 1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat. 2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti. Per Serving: Calories: 105 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 479 mg Protein: 3 g Carbohydrate: 15 g Calcium: 49 mg Magnesium: 35 mg Potassium: 686 mg Fiber: 4 g Advantage is that potassium on a high but sodium is on a rise. This snack should be taken not on a daily basis. (YOUR GUIDE TO Lowering Your Blood Pressure) Reference Barba G,1996,’ Renal function and blood pressure response to dietary salt restriction in normotensive men’, Hypertension ,Vol. 27 ,pp. 1160-1164. Bruce Goldfarb,2005,’ASH Panel Proposes New Hypertension Definition’, DOC News Volume 2 (7)pp. 1 Campese VM,1996,’ Salt intake and plasma arterial natriuretic peptide and nitric oxide in hypertension’, Hypertension ,vol. 28,pp. 335-40. Carvalho, 1989, ‘Blood pressure in four remote populations in the Intersalt Study’, Hypertension ,Vol. 14,pp. 238-46. Donnelly R,1992,’ Insulin resistance : possible role in the aetiology and clinical cause of hypertension’,Clin Science,Vol. 83,pp. 265-75. Ferrannini E,1995,’ Physiological and metabolic consequences of obesity’, Metabolism ,Vol. 9,pp. 15-7. Ferrannini E, Buzzigoli,1987, ‘Insulin resistance in essential hypertension’, NEJM ,Vol 350(7),pp. 317. 1984,Handbook of Household Surveys Revised Edition, Studies in Methods, Series F, No. 31, United Nations, New York, para. 14.45. Kaplan,1984,’ Dietary salt intake and blood pressure’,JAMA,Vol. 251,pp. 1421-30. Resnick LH, 1994, ‘Intercellular ionic consequences of dietary salt loading in essential Hypertension’, J Clin Invest ,Vol. 94,pp. 1269-74. Schmidt MI, Watson RL, Duncan BB ,1996,’ Clustering of dyslipidemia, hyperuricemia, diabetes and hypertension and its association with fasting insulin and central and overall obesity in a general population’, Metabolism,Vol.45,pp. 699-706. Stiffert W,1995,’ Sodium proton exchange and primary hypertension’, Hypertension Vol. 26,pp. 649-655. Oren S, Grossman E, Frohlich ED,1996, ‘Arterial and venous compliance in obese and non obese subjects’ Am J Cardiol ,Vol. 77,pp. 665-776. Yo Y, Nagano M,1996,’’Pre-dominance of noctural sympathetic nervous activity in salt-sensitive normotensive subjects’’, Am J Hypertens,Vol. 9,pp. 726-731. Recipes taken from http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html Read More