Alcoholic Beverages-Induced Hypertension and Its Management

Alcoholic (ethanol containing) beverages have been part of human culture for thousands of years around the world. They are divided into three general classes namely bears, wines and spirits and typically contain 5%, 12% and 40% alcohol by volume. Preclinical and clinical studies have revealed the association between consumption of alcoholic beverages and elevation of blood pressure or hypertension. The exact mechanism of alcoholic beverages-induced hypertension remains elusive. However several possible mechanisms have been reported: an imbalance of the nervous system, stimulation of the renin-angiotensin-aldosterone system, increased cortisol levels, increased intracellular calcium levels, induction of vascular endothelial oxidative stress. For the management of alcoholic beverages-induced hypertension non-pharmacological strategies are: reduction of alcoholic beverage intake, weight reduction, reduction of salt and caffeine intake, smoking (nicotine) cessation and promotion of physical activity. Pharmacologic treatment includes dexamethasone for acute alcoholic beverage-induced hypertension, angiotensin-converting enzyme inhibitors, angiotensin II type 1 receptor blockers and calcium channel blockers are recommended for chronic alcoholic beverages-induced hypertension.