Key result
Ingestion of lipid- and carbohydrate-rich meals significantly increased cardiac index and decreased total peripheral resistance index in elderly hypertensive patients compared to a protein-rich meal.
Why the study?
Does ingestion of meals with different lipid, protein, and carbohydrate contents alter systemic hemodynamics in elderly hypertensive patients?
RCT (n=10)
Open-label
Randomized crossover
No
Does ingestion of meals with different lipid, protein, and carbohydrate contents alter systemic hemodynamics in elderly hypertensive patients?
In elderly hypertensive patients, lipid- and carbohydrate-rich meals induce significant systemic vasodilation and increased cardiac output, whereas protein-rich meals do not, suggesting protein-rich meals may be preferable for patients prone to postprandial hypotension.
May favor protein-rich meals to limit postprandial vasodilation in elderly hypertensives; leaves open effects on outcomes or broader populations.
Aging is associated with changes in cardiovascular structure and function, which predisposes elderly people to reduced blood pressure levels after meals. The authors studied cardiac systolic function in elderly hypertensive patients after eating meals with different contents of lipids, proteins, and carbohydrates. Ten elderly male hypertensive patients were studied (mean age, 69 years; range 60-80 years). No patients had a previous history of orthostatic or postprandial hypotension. Patients ate 1 of 3 pre-prepared meals: lipid meal (LM), protein meal (PM), or carbohydrate meal (CM), on different days. Mean arterial pressure, total peripheral resistance index (TPRi), cardiac index (CI), and stroke index were recorded at the end of the fasting period and then at 5, 15, 30, 45, and 60 minutes after food ingestion. After ingestion of a CM, the CI increased from 2.30 +/- 0.21 L/ min /m(2) to 2.61 +/- 0.24 L/ min /m(2) and the TPRi decreased from 3212 +/- 226 dynes / sec(2) to 2793 +/- 255 dynes / sec(2) at 45 minutes (P<.05). After the LM, the CI increased from 2.15 +/- 0.15 to 2.84 +/- 0.27 L/ min /m(2) and the TPRi decreased from 3630 +/- 274 L/ min /m(2) to 2666 +/- 282 dynes / sec(2) at 45 minutes (P<.05). After the PM, no systemic hemodynamic changes were observed. When all 3 meals were compared, the highest values of CI and the lowest values of TPRi were observed for the LM and CM. The authors' results show that fat- and carbohydrate-rich foods cause changes in the systemic hemodynamic of the elderly hypertensive patients.
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Filho et al. (2009) conducted an RCT in Hypertension (n=10). Lipid-rich and carbohydrate-rich meals vs. Protein-rich meal was evaluated on Cardiac index at 45 minutes (L/min/m2) (p=<.05). Ingestion of lipid- and carbohydrate-rich meals significantly increased cardiac index and decreased total peripheral resistance index in elderly hypertensive patients compared to a protein-rich meal.
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