Paper Authors and Title

Ruth Ninan (Technological University Dublin), Lauren Lenihan, Aoife Fogarty, Patrycja Szlufik, Teresa Hurley, Daniel McCartney, “A 6-Week DASH Diet Intervention to Reduce Blood Pressure among University Staff”



Cardiovascular disease (CVD) is the leading cause of global mortality, causing 17.9 million deaths annually. Hypertension is a modifiable risk factor for CVD, affecting 64% of individuals aged over 50 in Ireland. The Dietary Approaches to Stop Hypertension (DASH) diet emphasizes fruits, vegetables, whole grains, low-fat dairy, lean proteins, nuts, and seeds while limiting saturated fat, sodium, and added sugars. It effectively reduces blood pressure(BP) and the risk of CVD, improves lipid profiles, and reduces inflammation. This 6-week study aimed to implement the DASH diet intervention among university staff to lower BP.


A convenience sample of 111 staff members aged 24 to 67 years from a Dublin University participated in the study. Ethical approval was obtained from the Research Ethics and Integrity Committee TU Dublin. Standardized techniques were used to measure anthropometrics and BP. Participants completed a diet and lifestyle questionnaire, and food frequencies were scored using a validated algorithm to provide tailored advice. The study evaluated the effectiveness of giving advice through email on following the DASH diet to reduce BP and promote weight management. Statistical analysis was conducted using IBM SPSS Statistics Software Version


The workplace-based intervention successfully reduced blood pressure over six weeks, with a significant decrease in systolic(-6.9mmHg) and diastolic BP(-4.1mmHg). Results showed Age, Sex, BMI, and WtHR influenced blood pressure levels, while the DASH diet score may not have had a direct influence. Most participants were overweight/obese with hypertension (Average Baseline BP= 133.0/87.9mmHg), highlighting the high CVD risk in the sample population.