In the present world, cardiovascular disease is the leading cause of death and high pressure is the leading risk factor for this disease. The reduction of high blood pressure through public health efforts has led many people to focus on reducing their sodium intake.
Foods high in carbohydrates are linked to a more significant increase in blood pressure than those high in mono-unsaturated fats. The difference is not large enough to warrant suggestions that people reduce their intake of carbohydrates and monounsaturated fat in order to lower their blood pressure.
However, studies have indicated that the drop in BP Reading attained by decreasing salt is minimal, hence the benefits of sodium reduction are questionable.
Intakes of 3-6 g/day of salt have been associated with a reduced risk of death and cardiovascular events, according to recent studies involving more than 100,000 individuals. Both sodium and highly refined carbohydrates (sugars and the simple starches they come from) can be found in abundance in processed foods.
In terms of our blood sugar levels, we know which carbohydrates are healthy for us and which ones are detrimental.
What constitutes Sugar?
Sugar, or sucrose, is a disaccharide made up of two monosaccharides, glucose, and fructose. The sweetener sucrose is used in industrially processed goods, but it is not as prevalent as high fructose corn syrup. HFCS is the most popular sweetener in processed foods, especially fruit drinks, and sodas, and differs from sucrose in that it contains more fructose (typically 55%) than glucose (the remaining 45%).
The typical maximum increase in blood pressure and heart rate after consuming one soft drink is 15/9 mm Hg and nine bpm, respectively. Higher sugar intake significantly increases systolic (6.9 mm Hg) and diastolic blood pressure (5.6 mm Hg) in trials of 8 weeks or more. This effect is increased to 7.6/6.1 mm Hg when studies that received funding from the sugar industry are excluded.
Twenty-five percent or more of a person’s caloric intake should not come from added sugar because it has been linked to an almost threefold increase in the risk of death due to cardiovascular disease.
Fructose’s effects on blood pressure, heart rate, cardiac output, renal salt retention, and vascular resistance may all work together to raise myocardial oxygen demand due to an increase in sympathetic tone caused by excessive fructose consumption.
Consuming sugars, including fructose, in their biologically appropriate contexts (such as entire fruits) is not dangerous and is likely beneficial.
Most of the sugar you eat probably isn’t coming from the sugar bowl, just like most of the sodium you eat probably isn’t coming from the salt shaker.
Then where does it come from?
An easy way to start is by cutting back on processed foods that are high in added sugars, especially those made by large corporations. In addition, the research suggests that even moderate amounts of added sugar for brief periods of time may produce severe harm.
Similar to smoking, consuming large quantities of sugar-sweetened soda on a regular basis might accelerate the aging of immune cells, leaving the body open to chronic disease.
We learn that high blood sugar levels are hazardous and that the body responds by converting and storing sugar as fat as a form of defense.
Blood pressure rises because of the accumulation of fluid in the body caused by eating an excessive amount of refined carbs. Unhealthy refined carbohydrates. In the refining process, many of the nutrients are lost. As we’ve seen, low salt levels in the blood can lead to serious health issues, so keeping your sodium levels up is important.
Reducing sugar and processed carbs has several advantages, including this one. While some experience a decrease in cholesterol and joint pain.
Thus, Blood Pressure Measurement is affected more by carbohydrates than by salt.
