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Sugar-sweetened beverages and risk of hypertension and CVD: a dose-response meta-analysis.

Hypertension Cardiovascular Disease
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A surge in hypertension and coronary heart disease risk is associated with frequent consumers of sugar-sweetened beverages.

This study examined the relationship between high dietary exposure to sugar-sweetened beverages and the odds of developing hypertension and other cardiovascular diseases (CVD, such as coronary heart disease (CHD) and stroke. Researchers studied the sugary beverage consumption rates of 240,729 subjects and compared the odds ratios of developing hypertension and other cardiovascular disorders in all the participants in this study.

Researchers discovered that the chances of suffering from hypertension and coronary heart disease (CHD) were higher among regular consumers of sugared beverages. However, increased intake of sugar-sweetened beverages appeared not to be related to stroke risk in this study. The findings of this study support the hypothesis that high consumers of sugary beverages may be much more prone to develop hypertension and coronary heart disease.

Research Summary Information

  • 2015
  • Xi B, Huang Y, Reilly KH, Li S, Zheng R, Barrio-Lopez MT, Martinez-Gonzalez MA, Zhou D.
  • Department of Epidemiology and Health Statistics,School of Public Health, Shandong University,Jinan,People's Republic of China. Department of Epidemiology and Biostatistics,Tianjin Medical University Cancer Institute and Hospital,Tianjin,People's Republic of China. Independent Consultant,New York,USA. Department of Cardiology,Jiangyin People's Hospital,Jiangyin,People's Republic of China. Department of Preventive Medicine and Public Health,School of Medicine, University of Navarra,Pamplona,Spain. Department of Endocrinology,Linyi People's Hospital,27 East part of Jiefang Road,276003Linyi,People's Republic of China.
  • No, Free full text of study was not found.
  • No. Source of funding disclosure not found
  • No. Potential conflicts disclosure not found
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  2. #914
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This is interesting, as usually people associate sugar related products with diabetes, not hypertension and CVD.

 
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  2. #919
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Marky, You are so right. And, the crazy thing about your observation is that people truly believe that sugar (carbohydrates) is causing their diabetes. I wish they would read Dr. Carney's blog "Fat, Not Sugar, Causes Type 2 Diabetes"

 
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  2. #921
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Sugar certainly has a bad rap when it comes to T2 Diabetes, when in fact if you went on a sugar only diet, you could improve your T2 diabetes (because you've removed all fat and especially saturated fat from your diet which will allow your cells to start functioning properly).

 
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  2. #923
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Marky, as a T1 diabetic I can testify that that goes for T1's as well. In fact, I believe the average T1 is also a T2.

 
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  2. #924
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Ken, that doesn't surprise me at all. So few people understand the mechanics of what happens when you eat a high fat meal, and how long it affect you. I think it was one of your posts where you said that it can take up to 30 days until you get back to your baseline after eating a high fat meal.

 
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  2. #925
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Hi Marky,
Yes, that seems to be a prominent element of my life. I do mention it in most of my writings. Here are just a couple on the subject:
https://www.drcarney.com/blog/entry/insulin-resistance-insulin-sensitivity
https://www.drcarney.com/blog/entry/insulin-sync
I'm convinced that the effect of fat is generally ignored because of the delay in effect onset and extended effect duration. This adds a false sense of, "a little bit won't hurt". Fat is a storage medium, making it overlap all the little bits. It's cumulative and few people have ever experienced the feeling of being free of it. They don't notice the difference because they are already there. A "little bit" once a week or even once a month is still inside the 30-day effect window, so it adds up, diluting any contrast. It makes fat appear benign, except perhaps for weight gain.
Also, I have found that it's not just a high fat meal, it's any meal that contains even one high fat ingredient, even if the total fat ratio of the meal is low.

 
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  2. #926
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Ken, that last sentence is so important. It's the reason why I don't ever "cheat" on my no added oil mantra, and rarely eat out unless I am confident of the ingredients used.

 
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