A high-fructose diet increases the risk of developing hypertension, according to a study by the Center for Health Sciences at the University of Denver Colorado has been made public during the annual meeting of the American Society of Nephrology held in San Diego (United States).
The findings suggest that reducing consumption of processed foods and beverages containing corn syrup high in fruity (HFCS) may help prevent hypertension.
The researchers explain that during the past 200 years, the rate of fructose consumption has increased in parallel with increasing obesity, which has increased sharply in the past 20 years since the introduction of HFCS. These increases are similar to the remarkable increase in the prevalence of hypertension although research has not yet discovered a link between excess consistent fruity on diet and hypertension.
The scientists, led by Diana Jalal, studied this link in a representative population of U.S. adults. Examined 4528 adults 18 years or older with no history of hypertension. The consumption of fructose was calculated with a food questionnaire and eaten as fruit juices, soft drinks, confectionery and sweets.
The results showed that people who ate or drank more than 74 grams per day of fructose (2.5 sugary soft drinks a day) increased their risk of developing hypertension. Specifically, a diet of more than 74 grams per day of fructose led to an increased risk of risk 28, 36 and 87 percent in blood pressure levels of 135/85, 140/90 and 160/100, respectively ( reading normal blood pressure is below 120/80).
According to the authors conclude, these results indicate that high consumption of fructose in the form of added sugars is associated significantly and independently with higher levels of blood pressure in the U.S. adult population with no history of hypertension.
Finally, the researchers add that further studies will be necessary to see if the low-fructose diet can normalize blood pressure and prevent the development of hypertension.
