Added sugars may increase blood pressure more than high salt consumption

the Oncology Nurse Advisor take:

Added sugars may increase risk of hypertension and cardiovascular disease more than salt, according to new research. Cardiovascular disease is the number one cause of premature mortality, and hypertension is its most important risk factor.

Current preventive measures for hypertension involve restricting dietary sodium, particularly by avoiding processed foods.

However, researchers from the Department of Preventive Cardiology at Saint Luke’s Mid America Heart Institute in Kansas City, Missouri, note that processed foods also have high levels of refined carbohydrates, namely various sugars and simple starches that increase blood glucose levels through digestion. 

The most common sugars are sucrose, or table sugar, and high-fructose corn syrup (HFCS), the most frequently used sweetener in processed foods, in particular fruit drinks and sodas. Consuming one 24-ounce soft drink can cause an average maximum increase in blood pressure of 15/9 mm Hg and heart rate of 9 bpm.

The study findings indicate that even moderate doses of added sugars for short durations may cause harm. Consuming naturally occurring sugars, such as whole fruits, however, is not harmful and may even be beneficial.