The association between hypertension and different types of dietary carbohydrates

BackgroundHypertension is the most prominent and well acknowledged chronic disease in developed countries and is a significant contributor to global mortality. The present study aimed to investigate the association between hypertension and different types of dietary carbohydrates.MethodThis cross-sectional study was conducted on 4184 people aged 35-70, including 1239 patients with hypertension and 2945 subjects with normal blood pressure (BP) in Sabzevar, Iran. The dietary intake data were collected through the administration of a semiquantitative Food Frequency Questionnaire. Utilizing Nutritionist IV software, dietary glucose, fructose, simple sugar, carbohydrate, and galactose consumption were evaluated.ResultsA direct association was found between dietary glucose and BP (odds ratio: 1.02; 95% CI: 1.01-1.05; P = 0.04). This association remained significant after adjusting for age. Further adjustments for education, marital status, job, physical activity, and BMI, and additional adjustments for energy intake did not change the results.ConclusionIn summary, the present study identified a significant association between hypertension and dietary intake of glucose. Considering that carbohydrates are an essential part of the diet worldwide, these findings can be valuable in formulating dietary interventions for hypertensive patients.