The development of a dietary intervention to modify cation content of foods and the evaluation of its effects on blood pressure in hypertensive black South Africans

 

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dc.contributor.advisor Steyn, Krisela en_ZA
dc.contributor.advisor Levitt, Dinky en_ZA
dc.contributor.author Charlton, Karen Elizabeth en_ZA
dc.date.accessioned 2014-07-29T09:03:00Z
dc.date.available 2014-07-29T09:03:00Z
dc.date.issued 2006 en_ZA
dc.identifier.citation Charlton, K. 2006. The development of a dietary intervention to modify cation content of foods and the evaluation of its effects on blood pressure in hypertensive black South Africans. University of Cape Town. en_ZA
dc.identifier.uri http://hdl.handle.net/11427/3373
dc.description Includes bibliographical references.
dc.description.abstract Black South Africans are at high risk of hypertension, stroke and blood pressure-related target-organ damage. In South Africa, the limited resources at primary health care level allocated to the prevention, early diagnosis and management of hypertension necessitate a non-pharmacological population-based approach to curb the escalating burden of cardiovascular disease, for which raised blood pressure is an important major contributory risk factor. The series of five studies included in the thesis provide a systematic approach to developing an appropriate nutritional population-based approach to lowering blood pressure in a high risk population. Firstly, valid, reliable, and updated information was obtained to identify habitual intake of sodium, potassium, magnesium and calcium in the target population, using the gold standard method of assessing sodium intake, namely 24-hour urinary excretion collections (Chapter 3). This information was necessary to inform the levels of sodium and other cation modification required in order to obtain a physioligically relevant change in blood pressure. As well as quantitative data on levels of sodium intake, the food sources that are the most important contributors to overall non-discretionary salt intake, and the pattern of intake of these foods, is described (Chapter 4). This data allowed identification of commonly consumed foods that could be targeted for modification on their cation content. en_ZA
dc.language.iso eng en_ZA
dc.subject.other Medicine en_ZA
dc.title The development of a dietary intervention to modify cation content of foods and the evaluation of its effects on blood pressure in hypertensive black South Africans en_ZA
dc.type Thesis / Dissertation en_ZA
uct.type.publication Research en_ZA
uct.type.resource Thesis en_ZA
dc.publisher.institution University of Cape Town
dc.publisher.faculty Faculty of Health Sciences en_ZA
dc.publisher.department Department of Medicine en_ZA
dc.type.qualificationlevel Doctoral en_ZA
dc.type.qualificationname PhD en_ZA
uct.type.filetype Text
uct.type.filetype Image


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