A genetic study of more than 150,000 individuals internationally has confirmed a causal association between low levels of vitamin D and hypertension, researchers reported. The results provide a strong case for food fortification with vitamin D in order to prevent some kinds of cardiovascular disease, they say.
Every 10% increase in serum 25-hydroxyvitamin D concentrations was associated with a 0.24 mmHg decrease in diastolic blood pressure (95% CI, -0.43 to -0.05, P=0.02) and an 8.1% decrease in the risk of developing hypertension (95% CI, 2.4% to 11.1%, P=0.003), according to Vimal Karani Santhanakrishnan, PhD, of the Institute of Children Health at the University College London, and colleagues.
Every 10% increase in serum 25-hydroxyvitamin D concentrations was associated with a 0.24 mmHg decrease in diastolic blood pressure (95% CI, -0.43 to -0.05, P=0.02) and an 8.1% decrease in the risk of developing hypertension (95% CI, 2.4% to 11.1%, P=0.003), according to Vimal Karani Santhanakrishnan, PhD, of the Institute of Children Health at the University College London, and colleagues.
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