High fructose intake from added sugars: an independent association with hypertension

According to a study published November 11, 2009 by the American Society of Nephrology, and the ScienceDaily Nov. 11, 2009 article, "High Fructose Corn Syrup: A Recipe For Hypertension, Study Finds," a diet high in fructose increases the risk of developing high blood pressure (hypertension). Source: American Society of Nephrology (ASN)

 

According to the abstract titled: “High Fructose Intake is Independently Associated with Elevated Blood Pressure. Finding from the National Health and Nutrition Examination Survey (2003-2006)”, the authors examined the cross sectional association between high fructose intake from added sugars and high blood pressure levels.

 

Fructose is a simple sugar that is a key component of table sugar and of high fructose corn syrup. The findings of the study highlight the increased intake of fructose from collective sources of added sugar including sugary soft drinks, bakery products, chocolate, candy, honey, jam, syrup, and dried fruits, and report an independent association between high intake of fructose from these dietary sources, and elevated blood pressure.

 

The paper had been presented at the American Society of Nephrology's 42nd Annual Meeting and Scientific Exposition in San Diego, California that ended Nov. 1, 2009. The paper reported the latest study's findings that suggest cutting back on processed foods and beverages that contain high fructose corn syrup (HFCS) may help prevent hypertension.

 

Materials provided by American Society of Nephrology noted that during the previous two centuries, the rate of fructose intake has directly paralleled the increasing rate of obesity. Here's a health question most consumers want answered: How does the increasing rate of fructose use relate to the increasing rate of obesity?

 

To find out, scientists looked at the introduction of high fructose corn syrup into to diet in the last two decades. They compared the rates of fructose consumed in the last two decades, and found that Americans eat 30% more fructose today than they did two decades ago. When you go back further in time, research shows that today four times more high fructose corn syrup is consumed today that it was back in 1909 or before.

 

Yet people didn't consume that much fructose in past, agricultural ages. A century ago obesity rates were less than 5 percent. That's because people exercised more doing farmwork and household chores. There were no computers or TV sets, and people didn't sit for many hours during the day.

 

Knitting and spinning were done, but so was milking the farm animals or tending the crops, washing, and walking. A century ago, people weren't driving cars to work. Usually they walked more. Only those with many servants were obese.

 

Now the big question for the industry is does the increase mirror the dramatic rise in the prevalence of hypertension? Or perhaps a century ago, people didn't measure hypertension. The study raises more questions than it answers because studies have been inconsistent in linking excess fructose in the diet to hypertension.

 

In the recent study, Diana Jalal, MD (University of Colorado Denver Health Sciences Center), and her colleagues studied the issue in a large representative population of US adults. They examined 4,528 adults 18 years of age or older with no prior history of hypertension.

 

According to the article, "High Fructose Corn Syrup: A Recipe For Hypertension, Study Finds," researchers used a questionnaire on dietary use of fructose to calculate use of foods such as fruit juices, soft drinks, bakery products, and candy were included. Dr. Jalal's team found that people who ate or drank more than 74 grams per day of fructose (2.5 sugary soft drinks per day) increased their risk of developing hypertension. Specifically, a diet of more than 74 grams per day of fructose led to a 28%, 36%, and 87% higher risk for blood pressure levels of 135/85, 140/90, and 160/100 mmHg, respectively. (A normal blood pressure reading is below 120/80 mmHg.)
 

The study's results indicated "that high fructose intake in the form of added sugars is significantly and independently associated with higher blood pressure levels in the US adult population with no previous history of hypertension," the authors concluded. Additional studies are needed to see if low fructose diets can normalize blood pressure and prevent the development of hypertension.

 

Consumers want to know from this study, whether fructose from whole, fresh fruits will affect blood pressure, and if so, in which direction? When you compare fresh fruits that are half fructose and half sucrose, will the outcome on blood pressure be different than consuming the fructose, say, in agave syrup or corn syrup, or any other fructose-based sweetener.

According to the ScienceDaily article, "High Fructose Corn Syrup: A Recipe For Hypertension, Study Finds," "study co-authors include Richard Johnson, MD, Gerard Smits, PhD, and Michel Chonchol, MD (University of Colorado Denver Health Sciences Center). Dr. Richard Johnson reports a conflict of interest as the author of "The Sugar Fix." The authors report no other financial disclosures."

The study's abstract is called, "Increased Fructose Intake is Independently Associated with Elevated Blood Pressure." See the press release, "Revised: High Fructose Intake from Added Sugars: an Independent Association with Hypertension." Findings from the National Health and Nutrition Examination Survey (2003-2006)," (TH-FC037) was presented as part of a Free Communications Session during the American Society of Nephrology's 42nd Annual Meeting and Scientific Exposition on Oct. 29 at the San Diego Convention Center in San Diego, CA.

 

For consumers, the decision is up to you. On one side there's the industry and the conflicting studies, and on the other is taking your blood pressure when you eat fructose-laden foods to find out whether you're body is responding to fructose. A study that needs to be looked at is one that compares the fructose in whole fruit with fructose-containing sweeteners extracted from fruit and added to other foods.