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SUMMARY:Epidemiology of High Blood Pressure - Prof Paul Elliott
DTSTART:20170222T130000Z
DTEND:20170222T140000Z
UID:TALK71184@talks.cam.ac.uk
CONTACT:Katja Kivinen
DESCRIPTION:Raised blood pressure is a strong\, heritable and modifiable r
 isk factor for stroke and coronary artery disease\, and is a leading cause
  of global morbidity and mortality. In most countries around the world\, b
 lood pressure rises with age such that at older ages (>60 years) 50% or mo
 re of the population has clinical hypertension\, though a rise of blood pr
 essure with age is not an inevitable consequence of ageing – there are r
 emote populations around the world where blood pressure does not rise with
  age. While there have been favourable blood pressure trends in many count
 ries over the past 40 years\, trends have been increasing in some parts of
  the world including east and southeast Asia\, south Asia\, Oceania\, and 
 sub-Saharan Africa.\n\nEstablished risk factors for high blood pressure in
 clude sodium intake\, body mass index and heavy alcohol drinking (positive
 ) and potassium intake (inverse). Other dietary factors associated with hi
 gh blood pressure\, reported in the international INTERMAP study across fo
 ur countries (China Japan\, UK\, USA)\, include inverse associations with 
 blood pressure of intakes of vegetable (plant) protein\, polyunsaturated f
 atty acid (PUFA)\, phosphorus (P)\, Ca\, Mg and non-heme iron (Fe). Taken 
 together\, more favourable levels of these factors are associated with sys
 tolic blood pressure lower by 10 mm Hg or more. Recently\, GWAS studies ha
 ve identified over 100 new variants independently associated with blood pr
 essure\, and other omic studies (e.g. metabolomics) are giving new insight
 s into regulation of blood pressure and related metabolic conditions such 
 as adiposity.\n
LOCATION:Seminar Room\, Strangeways Research Laboratory
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