A recent study has found that diets containing carbohydrates, regardless of amount or level of consumption, may contribute to new-onset hypertension, even with minimal risk evident at 50 ~ 55 percent carbohydrate consumption.
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Research monitored a total of 12,177 adults who were
free of hypertension at baseline from the China Health and Nutrition Survey.
Dietary consumption was assessed via three consecutive 24-hour dietary recalls mixed
with a household food inventory. The result of the new-onset hypertension was
described as systolic blood pressure (SBP) > 140mm Hg or diastolic
blood pressure (DBP) > 90mm Hg, a diagnosis by a doctor, or receipt
of antihypertensive treatment during the follow-up.
A total of 4,269 individuals who developed
hypertension over 95,157 person-years of follow-up. A U-shaped correlation
emerged between the percentage energy consumed from total carbohydrate (average
56.7 percent) and new-onset hypertension.
It was noted that participants with 50 – 55 percent
carbohydrate intake had the lowest risk, while those with lower intake of high-quality
carbohydrate (average, 6.4 percent) or higher intake of low-quality
carbohydrate (average, 47 percent) had heightened risk of hypertension.
The new-onset hypertension showed an inverse
correlation with the plant-based low-carbohydrate scores for low-quality
carbohydrate. Alternatively, the correlation observed with the animal-based
low-carbohydrate scores for low-quality carbohydrate followed a U-shaped
pattern.
Current data support the consumption of high-quality
carbohydrate and the replacement of plant-based products for low-quality carbohydrates
in the prevention of hypertension, according to researchers.
For the complete research details, click here…
Source: Hypertension 2021;doi:10.1161/HYPERTENSIONAHA.120.16751