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The Literature of Medicine |

Carbohydrates and Blood Pressure

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▸Requests for reprints should be addressed to Robert E. Hodges, M.D.; Department of Internal Medicine, University of Nebraska Medical Center, 42nd & Dewey, Room 2007, So. Lab; Omaha, NE 68105.

Omaha, Nebraska

Ann Intern Med. 1983;98(5_Part_2):838-841. doi:10.7326/0003-4819-98-5-838
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High blood pressure is recognized as a major risk factor for both coronary heart disease and stroke. The role of diet in the genesis of hypertension has been hotly disputed. Recently, sucrose was reported to augment the hypertensive effects of salt in experimental animals. A review of many reports suggests that not only carbohydrates but also proteins and fats can alter blood pressure. Whether salt retention is a cause of elevated blood pressure remains to be ascertained. We have shown recently that sucrose and glucose elevate blood pressure transiently, and sucrose and fructose cause different degrees of salt retention in humans who have been fasting.





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