SUGAR, NOT SALT, AS THE MAIN CAUSE OF HYPERTENSION?

It is well known that reducing sodium intake for some individuals can lead to a significant reduction in blood pressure. However, some debate exists as to whether reducing sodium on the population level would have any benefit. Further, there are questions about what role sodium might play in the initial development of hypertension. A new study suggests we may be focusing on the wrong crystalline substance altogether.

In the study, which was published in Open Heart,¹ researchers reviewed both epidemiologic and experimental evidence regarding the roles of processed foods in hypertension. Although they assumed that salt was the culprit that made consumption of these foods correlate with hypertension, the researchers found evidence that it is the added sugar in these foods that contributes to hypertension risk. They state, “Added sugars, particularly fructose, may increase blood pressure and blood pressure variability, increase heart rate and myocardial oxygen demand, and contribute to inflammation, insulin resistance and broader metabolic dysfunction.”¹ They note that is added sugar, not naturally occurring sugar, that is associated with hypertension.

They conclude that, “It is time for guideline committees to shift focus away from salt and focus greater attention to the likely more-consequential food additive: sugar. A reduction in the intake of added sugars, particularly fructose, and specifically in the quantities and context of industrially-manufactured consumables, would help not only curb hypertension rates, but might also help address broader problems related to cardiometabolic disease.”

At IFM’s Cardiometabolic Advanced Practice Module, you’ll get cutting-edge information about nutritional, dietary, and pharmacologic interventions that may help prevent or even reverse cardiometabolic disease. In addition to detailed protocols for addressing hypertension, you’ll come away with effective treatment strategies for dyslipidemia, metabolic syndrome, and cardiovascular dysfunction–all based on the most up-to-date medical literature.

Reference

– See more at: https://www.functionalmedicine.org/conference.aspx?id=2866&cid=0&section=t565#Top

Story Source