Importância da gastronomia funcional na prevenção e controle da hipertensão arterial: um estudo de revisão

Abstract

Food is a fundamental adjuvant in the therapy of systemic arterial hypertension, a pathology increasingly prevalent in contemporary society, and its severity is accentuated by the risk it entails to evolve, among other conditions, to coronary diseases, such as angina pectoris, acute myocardial infarction and stroke, or for chronic renal failure. In this perspective, food is essential, as it involves an evolution of the clinical picture of less severity. The objective of this work was to carry out a bibliographic survey on the subject of Hypertension and its relationship with functional gastronomy. To do so, we searched Scielo and Google academic databases for the keywords arterial hypertension, functional gastronomy and quality of life, in articles dated 2001 to 2019. Hypertension is one of the most common health problems in the world, and since its treatment is directly associated with lifestyle, such as physical exercise and food, gastronomy is able to reformulate diets so that the patient is able to re-educate his eating habits.