Results of a recent University of Colorado at Denver study suggest that hypertensive individuals may be able to naturally lower their blood pressure by consuming a diet low in added fructose.
Over the last century processed food purveyors have begun adding more simple sugars to their products in an effort to add flavor. During this period the number of Americans suffering from high blood pressure has skyrocketed.
While the increased consumption of sodium has been linked to the rising prevalence of hypertension in several studies, very few research teams have looked into fructose’s role.
For the current study lead author Diana Jalal and her colleagues from the university’s Health Sciences Center recruited nearly 4,600 adults over the age of 18, and had them fill out dietary questionnaires regarding their average daily consumption of processed fruit juices, soft drinks, bakery products and candy.
After taking into account other risk factors the researchers found that individuals who consumed more than 72 grams of fructose each day were between 26 and 77 percent (depending upon the blood pressure threshold) more likely to be hypertensive than those who eat few foods containing added sugar.