Food Delivery and Dietary Counseling Program Shows Significant Blood Pressure Improvements for Black Adults in Food Deserts

A grocery support program providing home-delivered groceries and dietary counseling based on the low-sodium DASH eating plan significantly reduced blood pressure levels in Black adults living in food deserts, according to research presented at the American Heart Association's Scientific Sessions 2025. The study compared two approaches: one group received 12 weeks of home-delivered DASH-patterned groceries tailored to individual caloric needs along with weekly counseling from a dietitian, while a control group received three $500 stipends every four weeks for self-directed grocery shopping without dietary counseling.

Participants in the DASH group experienced an average systolic blood pressure reduction of 5.7 mm Hg, compared to only 2.2 mm Hg in the stipend group. The DASH group also showed significant improvements in LDL cholesterol levels, with an average decrease of 8 mg/dL, and diastolic blood pressure measurements decreased by 2.4 mm Hg. These findings were published in the peer-reviewed scientific journal JAMA and highlight the effectiveness of structured nutritional support programs.

Lead study author Stephen P. Juraschek, M.D., Ph.D., FAHA, from Beth Israel Deaconess Medical Center and Harvard Medical School, emphasized the study's significance in addressing real-world nutritional challenges. "This study is significant because it is focused on helping people eat healthier, more nutritious foods they can purchase in a regular grocery store," Juraschek said. "Our results confirm that with the right resources and support, people can make healthy food choices, which ultimately improves their cardiovascular and metabolic health."

The DASH eating plan, developed by the National Heart, Lung, and Blood Institute at the National Institutes of Health and recommended by the American Heart Association, focuses on increasing consumption of vegetables, fruits, whole grains, low-fat dairy products, beans, nuts, and legumes while limiting fatty meats, salt, sweets, added sugars and sugary beverages. The American Heart Association's 2025 Food Is Medicine Scientific Statement supports programs that incorporate healthy food into health care for people with or at high risk for chronic health conditions.

However, the study revealed a concerning trend when researchers monitored participants for an additional three months after the program ended. Both blood pressure and LDL cholesterol levels returned to pre-study measurements, suggesting that without ongoing support and addressing underlying social barriers, the health benefits were not sustained. "Without addressing these social barriers, such as the cost of nutritious foods or access to grocery stores, it may have been challenging for participants to continue eating healthier foods even after receiving counseling," Juraschek noted.

The research, funded by the American Heart Association's Health Equity Research Network on Hypertension, enrolled 180 Black adults living in Boston-area neighborhoods with limited access to grocery stores. Participants had an average age of 46 years, with 57% women and 43% men, and all had systolic blood pressure levels ranging from 120 mm Hg to less than 150 mm Hg at the study's beginning. The study excluded people taking blood pressure-lowering medications or with Type 1 or Type 2 diabetes diagnoses.

The findings underscore the importance of sustained public health programs and policies to promote and support healthy eating habits, particularly in communities facing food access challenges. As Juraschek concluded, "Nutrition is a critical component of preventing cardiovascular disease. Everyone should be able to access healthy foods, and public health programs and policies are needed to promote and support healthy eating habits in the United States." The American Heart Association's food is medicine initiative, Health Care by Food, continues to evaluate the impact of nutritious food on cardiovascular and metabolic risk factors.