postprandial hypotension was first recognized as a clinical problem in 1977 in a patient with Parkinson disease.
analogous to orthostatic hypotension, postprandial hypotension is commonly defined in the literature as a decrease in systolic blood pressure of 20 mm Hg or more within 2 hours of the start of a meal. Postprandial hypotension also develops when the absolute level of systolic blood pressure after a meal decreases to less than 90 mm Hg and when the systolic blood pressure before a meal is greater than 100 mm Hg.
postprandial hypotension may result in syncope, falls, dizziness, weakness, angina pectoris, and stroke.
Postprandial hypotension is distinct from and probably more common than orthostatic hypotension.
Because meal-related hypotension is particularly common in older hypertensive patients, it has important implications for the evaluation and management of hypertension.
The mechanism of postprandial hypotension is not fully understood. Possible contributors include inadequate sympathetic nervous system compensation for meal-induced splanchnic blood pooling; impairments in baroreflex function; inadequate postprandial increases in cardiac output; and impaired peripheral vasoconstriction, insulin-induced vasodilation, and release of vasodilatory gastrointestinal peptides.
Although caffeine is often recommended as treatment for postprandial hypotension, available data do not support its use. *Octreotide, a somatostatin analog, has been shown to be effective, but it is expensive and must be given parenterally.