Saturday, July 27, 2013
Low Vitamin D Linked to Hypertension in Largest Study of its Kind.
For every 10% increase in 25-hydroxyvitamin D (25(OH)D) concentration in the blood, there was a 8.1% decrease in the risk of developing hypertension in an analysis of data from the D-CarDia collaboration, which involved 35 studies, more than 155,000 individuals, and numerous centers in Europe and North America. The findings suggest that some cases of cardiovascular disease could be prevented through vitamin D supplements or food fortification. The research was presented at the annual conference of the European Society of Human Genetics.