Document Type

Article

Medical foods for lowering homocysteine in hypertensive patients

Authors

Merrill F. Elias, University of Maine
Craig J. Brown, University of Arkansas for Medical Sciences

Publication Title

The Journal of Clinical Hypertension

Publisher

Wiley

Publication Date

12-14-2022

First Page

111

Last Page

114

Issue Number

25

Volume Number

2023

Abstract/ Summary

In a recent commentary, Elias and Brown review the history of skepticism about the value of homocysteine for preventing hypertension and stroke. They argue that this skepticism is not supported by recent literature. This paper was stimulated by a recent comprehensive review of the literature on this topic by Smith and Refsum. Prior to these papers, a commentary and review by Skeete and DiPette provided evidence for the value of homocysteine-lowering in the treatment of hypertension. Elias and Brown supported this conclusion. Both papers emphasized that more work is needed to clarify the beneficial effects of lowering homocysteine.

Elias and Brown argue that lowering of homocysteine is useful for managing treatment-resistant hypertension (TRH), in conjunction with anti-hypertensive drugs. Ten million individuals in the United States alone suffer from TRH. TRH is hypertension not effectively managed with three or more antihypertensive drugs including a diuretic.

Repository Citation

Elias, Merrill F. and Brown, Craig J., "Medical foods for lowering homocysteine in hypertensive patients" (2022). Maine-Syracuse Longitudinal Papers. 75.
https://digitalcommons.library.umaine.edu/longitudinal_papers/75

Citation/Publisher Attribution

Elias MF, Brown CJ. Medical foods for lowering homocysteine in hypertensive patients. J Clin Hypertens. 2023; 25: 111–114. https://doi.org/10.1111/jch.14608

DOI

doi.org/10.1111/jch.14608

Version

post-print (i.e. final draft post-refereeing with all author corrections and edits)