PMID: 6405669May 1, 1983Paper

Carbohydrates and blood pressure

Annals of Internal Medicine
R E Hodges, T Rebello

Abstract

High blood pressure is recognized as a major risk factor for both coronary heart disease and stroke. The role of diet in the genesis of hypertension has been hotly disputed. Recently, sucrose was reported to augment the hypertensive effects of salt in experimental animals. A review of many reports suggests that not only carbohydrates but also proteins and fats can alter blood pressure. Whether salt retention is a cause of elevated blood pressure remains to be ascertained. We have shown recently that sucrose and glucose elevate blood pressure transiently, and sucrose and fructose cause different degrees of salt retention in humans who have been fasting.

Associated Clinical Trials

Citations

Jan 1, 1989·Journal of the American College of Nutrition·T J Moore
Jun 19, 1987·JAMA : the Journal of the American Medical Association·P T WilliamsP D Wood
Apr 20, 2010·Journal of the American Society of Hypertension : JASH·Lawrence J AppelMichael A Weber
Apr 23, 2010·Journal of the American Society of Hypertension : JASH·Lawrence J Appel, UNKNOWN American Society of Hypertension Writing Group
Jul 9, 2009·The Journal of Clinical Hypertension·Lawrence J AppelMichael A Weber
Jan 23, 1987·The American Journal of Cardiology·W B Kannel
Jan 1, 1986·Journal of the American Geriatrics Society·W B Kannel
Jul 7, 2007·Canadian Journal of Physiology and Pharmacology·Sudesh VasdevVereesh Gadag
Sep 30, 2017·Journal of the American College of Nutrition·Harry G PreussGilbert R Kaats
Jan 26, 2006·Hypertension·Lawrence J AppelUNKNOWN American Heart Association
Feb 20, 2021·Journal of Taibah University Medical Sciences·Uche C NjokuJoy A Amadi

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