Naturopathic Raw-Food Dietary Intervention in a Patient with Hypertension: A Case Report

Abstract

Hypertension is a major cardiovascular risk factor, and dietary modification is an important component of lifestyle management. This case report describes the clinical changes observed after a structured predominantly raw-food dietary intervention in a 58-year-old woman with hypertension. After a 15-day naturopathic dietary regimen comprising fresh vegetables, fruits, sprouts, salads, and freshly prepared vegetable and fruit juices provided under clinical supervision, blood pressure, body weight, and body mass index (BMI) changed from 140/90 mmHg, 75 kg, and 32.9 kg/m² to 116/76 mmHg, 72 kg, and 31.6 kg/m² respectively. The observed improvement occurred during the dietary intervention but cannot be attributed solely to the raw-food regimen because antihypertensive medication was continued throughout the intervention and other potential influences were not controlled. This case suggests that a structured predominantly raw-food dietary approach may have a supportive role within naturopathic management of hypertension. Controlled studies with standardized dietary assessment, repeated blood-pressure measurements, medication monitoring, and longer follow-up are required.