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Raised Blood Pressure Depends On The Source Of The Sugar

Raised Blood Pressure Depends On The Source Of The Sugar

Data from more than two dozen nutrition studies showed that whilst sugar-sweetened beverages are associated with increased blood pressure, healthier foods that include some sugars do not have the same connection—and in fact might have a protective link when it comes to high blood pressure, as per to the UToronto (University of Toronto) researchers. The sugar-sweetened drinks were associated with a 10% surge in blood pressure or hypertension in the review, which combined results from over 900,000 volunteers in the other studies. The researchers found that fruit, dairy & whole grains, and small amounts of 100% fruit juice with a moderate quantity of added sugar all demonstrated some protective links with hypertension. The study findings were issued in the Journal of the American Heart Association.

John Sievenpiper, Associate Professor at UToronto, said, “The food source matters. Many dietary plans for sugar are made based on proof that sugar-sweetened drinks are harmful, but we should not essentially generalized that to whole fruit, or whole-grain cereal or low-fat yogurt that contains sugars.” The results should help consumers and patients, who are concerned about high blood pressure and might count teaspoons of sugars in several foods they consume during the day, Sievenpiper said. Sievenpiper along with colleagues previously this year found that sweetened beverages increased the peril for gout, but the fruit did not.

On a similar note, recently, a study examined the link between sugars and heart health. The impact of sugars on the heart health relies on the dosage and form of sugar consumed, indicated a new study carried by scientists from St. Michael’s Hospital. Researchers studied the link between total and added sugars that have fructose on cardiovascular disease occurrence and mortality. Reportedly, fructose is a naturally occurring sugar in several fruits & vegetables and makes up almost half of the sugars in added sucrose and HFCS (high-fructose corn syrup).

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