Association between Dietary Carbohydrate Intake and Control of Blood Pressure in Patients with Essential Hypertension.

Yiqing JiangQin ShenHaiying TangYuanyuan LiuYang JuTing LiuLingling CuiJingjing LiXiao-Hua Wang

Published in: Healthcare (Basel, Switzerland) (2022)

A lower dietary CEP is a risk factor for SBP control, whereas an appropriate CEP of 56% to 66% is beneficial for BP control in patients with essential hypertension.

Keyphrases

blood pressure
hypertensive patients
heart rate
body mass index
insulin resistance
weight gain
blood glucose