Food as Medicine for Hypertension: Microbiota as Mediators

Hypertension is the single largest modifiable risk factor for chronic cardiovascular and renal diseases and strokes. Approximately 47% of American adults have hypertension. Despite the existence of pharmacological treatments, we remain highly vulnerable to the incidence of hypertension. Research in the past decade has identified microbiota as a previously unrecognized factor that regulates blood pressure. Because microbiota depends on the host food for its sustenance, diet presents as a potential factor to remodel microbiota composition and, thereby, affect blood pressure. Here, we survey the dietary sources of the 6 major food components: carbohydrates, proteins, fats, minerals, vitamins, and water for their ability to influence gut microbiota–mediated blood pressure regulation. Furthermore, beyond food components per se, we discuss how food additives and chemicals used in current agricultural practices could adversely remodel gut microbiota composition and contribute to hypertension. The goal of our work here is 2-prong: (1) to better understand why certain dietary components are beneficial over others for hypertensives because of their ability to remodel gut microbiota composition and (2) to advocate for further research and implementations of dietary interventions in the treatment of hypertension based on their ability to modulate gut microbiota.