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.advisorSteyn, Kriselaen_ZA
dc.contributor.advisorLevitt, Dinkyen_ZA
dc.contributor.authorCharlton, Karen Elizabethen_ZA
dc.date.accessioned2014-07-29T09:03:00Z
dc.date.available2014-07-29T09:03:00Z
dc.date.issued2006en_ZA
dc.descriptionIncludes bibliographical references.
dc.description.abstractBlack 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.identifier.apacitationCharlton, K. E. (2006). <i>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</i>. (Thesis). University of Cape Town ,Faculty of Health Sciences ,Department of Medicine. Retrieved from http://hdl.handle.net/11427/3373en_ZA
dc.identifier.chicagocitationCharlton, Karen Elizabeth. <i>"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."</i> Thesis., University of Cape Town ,Faculty of Health Sciences ,Department of Medicine, 2006. http://hdl.handle.net/11427/3373en_ZA
dc.identifier.citationCharlton, 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.ris TY - Thesis / Dissertation AU - Charlton, Karen Elizabeth AB - 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. DA - 2006 DB - OpenUCT DP - University of Cape Town LK - https://open.uct.ac.za PB - University of Cape Town PY - 2006 T1 - 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 TI - 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 UR - http://hdl.handle.net/11427/3373 ER - en_ZA
dc.identifier.urihttp://hdl.handle.net/11427/3373
dc.identifier.vancouvercitationCharlton KE. 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. [Thesis]. University of Cape Town ,Faculty of Health Sciences ,Department of Medicine, 2006 [cited yyyy month dd]. Available from: http://hdl.handle.net/11427/3373en_ZA
dc.language.isoengen_ZA
dc.publisher.departmentDepartment of Medicineen_ZA
dc.publisher.facultyFaculty of Health Sciencesen_ZA
dc.publisher.institutionUniversity of Cape Town
dc.subject.otherMedicineen_ZA
dc.titleThe development of a dietary intervention to modify cation content of foods and the evaluation of its effects on blood pressure in hypertensive black South Africansen_ZA
dc.typeDoctoral Thesis
dc.type.qualificationlevelDoctoral
dc.type.qualificationnamePhDen_ZA
uct.type.filetypeText
uct.type.filetypeImage
uct.type.publicationResearchen_ZA
uct.type.resourceThesisen_ZA
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