JMIR Publications

ABSTRACT

Background:

Hypertension prevalence rises with age, primarily linked to dietary factors like high sodium and low potassium intake. Strategies salt reduction and potassium enhancement face taste acceptance challenges, especially among the elderly. The lack of potassium-focused programs hinders its intake despite its crucial role in blood pressure regulation. Phytochemical components in herbs/spices, potentially anti-hypertensive, coupled with potassium content, remain insufficiently explored. While the DASH diet has demonstrated efficacy, its application and study in Indonesia, rich in herbs/spices, remain limited.

Objective:

The aims of our research are to analyse the effect of a high-potassium spices/herbs and salt substitution (HPSH-SS) diet on blood pressure in elderly and to study the molecular mechanism occuring in kidneys and blood vessels influenced by these diets.

Methods:

This study is a parallel randomized controlled conducted a 14-day dietary intervention on elderly. The research divided subjects into Intervention Groups (IG) receiving a Low Sodium High Potassium (LSHP) diet enriched with spices and herbs, aiming for 3500 mg potassium and 1500 mg sodium daily. The Control Groups (CG) adhered to control diets (1500mg potassium, 2000mg sodium). The primary outcomes of the study include blood pressure assessment; serum potassium, aldosterone, F2 isoprostane, and nitric oxide plasma levels; and sodium and potassium urine levels. Confounding variables, such as age, gender, medication intake, food consumption, and specific health conditions, will be mitigated through randomization and stratified analysis. Discussion: The mechanism of lowering blood pressure by potassium has been widely studied. However, the molecular mechanisms that occur simultant in the kidneys and blood vessels and are related to oxidative stress by giving dietary spices have not been widely studied.

Results:

This study compared how a diet rich in potassium from spices/herbs and with less salt affects blood pressure in elderly people, compared to a regular diet. The intervention group ate a diet with less salt and more potassium from spices and herbs, aiming for 3500 mg potassium and 1500 mg sodium per day, while the control group followed their usual diet.

Conclusions:

The mechanism of lowering blood pressure by potassium has been widely studied. However, the molecular mechanisms that occur simultant in the kidneys and blood vessels and are related to oxidative stress by giving dietary spices have not been widely studied. The protocol outlines a rigorous intervention aimed at evaluating the effectiveness of a spice-based dietary approach in managing hypertension among the elderly. By comparing this intervension diet with a regular one, the study aims to provide valuable insights into dietary strategies for blood pressure regulation in this population. Clinical Trial: Ethical approval was obtained from the Health Research Ethics Committee Universitas Airlangga School of Medicine, Surabaya, Indonesia. (No. 35/EC/KEPK/FKUA/2023) and all subjects provided written consent. Registered on the period February 9, 2023 until February 9, 2024.