Master class Dietary Influences on Blood Pressure 27 - 28 September 2006 Wageningen, The Netherlands Organised by The Graduate School VLAG in cooperation with Dutch Dairy Association (NZO)

Introduction

Background
Hypertension is an increasingly important medical and public health issue. Analysis of worldwide data indicates that more than 25% of the adult population had hypertension in 2000, and that this will increase to 29% in 2025. High blood pressure (BP) is an important risk factor for cardiovascular mortality. Data from observational studies involving more than 1 million individuals have indicated that death from both ischemic heart disease and stroke increases progressively and linearly from levels as low as 115 mmHg systolic blood pressure and 75 mmHg diastolic BP upward. For every 20 mmHg systolic or 10 mmHg diastolic increase in BP, there is a doubling of cardiovascular mortality. Small reductions in BP even within the perceived 'normal' range can have significant benefits at population level. Adoption of healthy lifestyles by all persons is critical for the prevention of high BP and is an indispensable part of the management of those with hypertension. To date, most recommendations for lifestyle modifications have focused on reducing salt intake, weight loss, and moderation of alcohol consumption. However, there is increasing evidence that other dietary interventions, including modifying whole dietary patterns, might also effectively reduce BP. This Master class will focus on dietary influences on BP, reflecting on the following questions:

• What is the impact of dietary factors on BP in western populations?
• What is the effect of dietary patterns on BP?
• What is the role of dietary protein and peptides in BP regulation?
• Are there promising food ingredients for hypertension prevention?
• What mechanisms could underlie the relationship between diet and BP?
• Is there a role for the food industry in hypertension prevention?

Target group
The course is at postgraduate level and aims at professionals from various fields (e.g. nutritionists, food scientists, physicians, health policy makers, nutrition educators, health promoters) interested in the subject. The course may be of specific use for PhD students working in this field.

Course contents

Course design
This Master class combines lectures with expert panel discussions and poster presentations.
Participants are encouraged to bring results of their own work presented in a form of a poster.

Provisional programme

Wednesday 27 September

• Welcome and overview of the Master class programme
• D. Kromhout - Blood pressure and mortality from a population perspective
• J.M. Geleijnse - Impact of dietary and lifestyle factors on blood pressure in western populations
• L.J. Appel - Dash trial and Dash-Sodium trial
• L.J. Appel - Effects of protein, monounsaturated fat, and carbohydrate intake on blood pressure
• J.M. Geleijnse - Dairy intake and blood pressure
• J. van Camp - ACE-inhibitory and blood pressure lowering peptides in food proteins
• M.F. Engberink - Dairy peptides and blood pressure: findings from the LACTOPRES trial
• Forum discussion - Is there a role for dietary protein in blood pressure regulation?

Thursday 28 September

• J. van Camp - Dietary influences on pathways regulating blood pressure in humans
• M. van Baak - Blood pressure in relation to obesity
• J.M. Geleijnse - Coffee, caffeine and blood pressure
• A. Flammer, MD - Dietary influences on endothelial function
• M. van Baak - Dietary influences on blood pressure: potential role of sympathetic nervous system
• J. Steijns - Diet and blood pressure from an industry perspective
• Presentations by four VLAG PhD students
• Forum discussion - Challenges for the food industry

Titles and sequence of various programme elements may be modified slightly.

Organisation

Course coordinators

• Dr. J.M. Geleijnse - Division of Human Nutrition, Wageningen University
• V. Pršić, MSc - Graduate School VLAG
• M. Engberink, MSc - Division of Human Nutrition, Wageningen University

Other faculty

• Prof. John van Camp - NZO-VLAG Visiting Professor 2006, Department of Food Safety and Food Quality, Ghent University
• Lawrence J Appel, MD, MPH - Professor of Medicine, Epidemiology and International Health (Human Nutrition), Johns Hopkins Medical Institutions, Baltimore, USA
• Prof. Daan Kromhout - Division of Human Nutrition, Wageningen University
• Andreas Flammer, MD - Cardiovascular Center, University Hospital Zurich, Zurich (Switzerland)
• Dr. Jan Steijns - Nutrition Affairs, Campina International, Wageningen

General information

Date & duration
The course will be held on 27th (starting at 09.30 h) and 28th September 2006.

Study load
The study load of this course is ECTS credits.

Language
The course is conducted in English.

Location & accommodation
Lectures will be given at the Wageningen International Conference Centre (WICC). Wageningen is located 5 km from the railway station of Ede-Wageningen. The conference centre can be reached by train (to railway station Ede-Wageningen) and bus/taxi (to bus station in Wageningen) in less than two hours from Amsterdam Schiphol Airport (for train schedules please visit www.ns.nl).
The organising committee has blocked a number of rooms in the Wageningen International Conference Centre (WICC). The price per night, including breakfast, is approximately € 70 for one person. Hotel reservation is handled by WICC-WIR, see www.wicc.nl. Please mention booking code VLAG-NZO-06.

Contact information
For more information please contact
Mrs. Vesna Pršić
Graduate School VLAG
P.O. Box 8129
6700 EV Wageningen
The Netherlands
Phone + 31.317.485135
Telefax: +31.317.483342
E-mail: Vesna.Prsic@wur.nl

Registration & course fee

Please register by completing the registration form. The final registration date is September 18, 2006. The course fee of € 450 includes course materials, coffee/tea during breaks, lunches and one course dinner. For PhD students a reduced course fee of € 225 will be applied. PhD students affiliated with VLAG are sponsored by the Dutch Dairy Organisation. The number of participants is limited to 35. Applicants will be notified on acceptance of their registration before September 22, 2006 and will receive instructions for payment and further information.
Cancellations may be made free of charge until September 18, 2006. After this date the charge will be 25% of the fee paid or due. Substitutions can be made at any time.

Financial support of the Dutch Dairy Organisation (NZO) is gratefully acknowledged.

Photos

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