Reducing Added Sugar May Reduce Hypertension and Obesity

Dr James J DiNicolantonio PharmD Ithaca, New Interview with:
James J. DiNicolantonio, PharmD
Associate Editor BMJ Open Heart
Cardiovascular Research Scientist
Saint Luke’s Mid America Heart Institute

Medical Research: What is the background for this study? What are the main findings?

Dr. DiNicolantonio: Cardiovascular disease is the leading cause of premature mortality in the developed world, and hypertension is its most important risk factor. Controlling hypertension is a major focus of public health initiatives, and dietary approaches have historically focused on sodium.

A reduction in the intake of added sugars, particularly fructose, and specifically in the quantities and context of industrially-manufactured consumables, would help not only curb hypertension rates, but would also help address broader problems related to cardiometabolic disease.

Medical Research: What should clinicians and patients take away from your report?

Dr. DiNicolantonio: Clinicians and patients should shift focus away from salt and focus greater attention to the likely more-consequential food additive: sugar.

Dr. DiNicolantonio: What recommendations do you have for future research as a result of this study?

Medical Research: Larger, longer clinical trials testing the metabolic consequences of ingesting sugar.


The wrong white crystals: not salt but sugar as aetiological in hypertension and cardiometabolic disease
James J DiNicolantonio, Sean C Lucan

Open Heart 2014;1:1 e000167 doi:10.1136/openhrt-2014-000167


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