High Fructose Corn Syrup Is An Ingredient for Hypertension

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Individuals who consume a diet high in corn syrup increase their risk of developing high blood pressure, according to findings published in a paper presented at the American Society of Nephrology's Annual Meeting. The findings suggest that cutting back on processed foods and beverages that contain high fructose corn syrup may help prevent the onset of hypertension.

During the past two centuries, the rate of fructose intake has directly paralleled the increasing rate of obesity, which has increased sharply in the last 20 years since the introduction of high fructose corn syrup. Today, Americans consume 30% more fructose than 20 years ago and four times more than 100 years ago, when obesity rates were less than 5%. While this increase mirrors the dramatic rise in the prevalence of hypertension, studies have been inconsistent in linking excess fructose consumption to hypertension.

Lead author, Diana Jalal M.D., and her colleagues examined over 4,500 adults with no prior history of hypertension. Fructose intake was calculated based on a dietary questionnaire, and foods such as fruit juices, soft drinks, bakery products, and candy were included. The team found that people who drank more than 74 grams of fructose per day increased their risk of developing hypertension. Specifically, a diet of more than 74 grams of fructose a day led to a 28%, 36%, and 87% higher risk for blood pressure levels of 135/85, 140/90, and 160/100, respectively.

The authors concluded that, “These results indicate 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.” Additional studies will be needed to see if low fructose diets can normalize blood pressure and prevent the progression of hypertension.

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