Positive Health Online

Abstract

VASDEV and colleagues, Faculty of Medicine, Memorial University of Newfoundland, St. John's, Newfoundland, Canada, svasdev@mun.ca, have reviewed (124 references) the prevention of fructose-induced hypertension by vitamins. Abstract: High blood pressure (essential hypertension) may develop through a combination of genetic and environmental factors. A diet high in sucrose (cane sugar) or fructose (fruit sugar) can give rise to hyperlipidaemia (high levels of fat in the blood), insulin resistance and high blood pressure. Insulin resistance, glucose intolerance and oxidative stress are common features of hypertension. If glucose metabolism through the glycolytic pathway is impaired, as it is in insulin resistance, there will be a build-up of excess aldehydes. Excess aldehydes can bind sulfhydryl groups of membrane proteins, altering membrane calcium channels, increasing cytosolic free calcium, peripheral vascular resistance and blood pressure. The presence of reactive aldehydes can also lead to oxidative stress. Dietary management through lower sucrose or fructose intake and increased consumption of vitamins improves glucose metabolism, lowers tissue aldehydes, increases anti-oxidant capacity and may also prevent hypertension.

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References

Vasdev S, Longerich L, Gill V. Prevention of fructose-induced hypertension by dietary vitamins. Clinical Biochemistry 37 (1): 1-9, Jan 2004.