The tie consumption of this sweetener, used in many beverages and foods may increase blood pressure.
Consuming high levels of corn syrup, high fructose sweetener used in many beverages and foods-may increase the risk of developing hypertension. That’s the conclusion of a study presented at the annual conference of the American Society of Nephrology to be held in San Diego, California. According to investigators, the reduction in consumption of processed foods and soft drinks containing the sweetener may help prevent hypertension.
The high fructose corn syrup (HFCS), was created in 1970 from the starch or cornstarch. It is very similar to table sugar as they both consist of the same elements of sugar: glucose and fructose, and both contain the same amount of calories per gram.
However, no HFCS sugars come from fruit but a highly purified mixture of cornstarch, without the nutritional benefits of it.
Cheap alternative
Since HFCS is a cheaper alternative sweeteners from sugar cane, are used primarily in the beverage industry, processed foods and sweets. And its use has spread in the last 20 years due to its properties to soften texture, add volume and retain moisture from food. Its use has been linked in the past to the rise in obesity, particularly in the U.S., where it is consumed widely.
Control of hypertension
As noted by the researchers of the Center for Health Sciences at the University of Colorado at Denver, “the consumption of HFCS has increased parallel to the rates of obesity have increased dramatically over the past 20 years.”
But the authors add that “although this reflects the dramatic increase in the prevalence of hypertension, studies thus far have failed to consistently show a link between excess HFCS in the diet and hypertension.” In the new study, scientists analyzed 4528 adults over 19 years without previous history of hypertension.
Participants completed questionnaires about their consumption of HFCS in foods such as fruit juices, soft drinks, bakery products and sweets. Scientists found that people who ate or drank more than 74 grams per day of HFCS (equivalent to 2.5 sugary drinks per day) showed a higher risk of hypertension.
This means that a diet with more than 74 grams of HFCS per day led to 28%, 36% and 87% greater risk of developing high blood pressure levels of 135/85, 140/90 and 160/100 mmHg, respectively. (The normal reading for blood pressure is below 120/80 mmHg).
Empty calories
“These results indicate that high fructose consumption in the form of added sugars is significant and independently associated with blood pressure levels higher by a U.S. adult population without a previous history of hypertension,” says Dr. Diana Jalal, who led the study.
“We need more studies to see if the low-fructose diet can normalize blood pressure and prevent hypertension development,” he adds.
In addition to HFCS are many other ways to sweeten foods and beverages we consume, such as dextrose, cane syrup, maple syrup, fructose, molasses, honey and of course the table sugar (sucrose). But most of these, experts say, are “empty calories that offer no nutritional value. The World Health Organization recommends limiting sugar intake to less than 10% of daily calories.