The effect of dietary sucrose on blood pressure in spontaneously hypertensive rats

Victoria Persky*, Arline McDonald, Agostino Molteni, Kiang Liu

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

The current study examined the effects of long-term isocaloric substitution of dietary sucrose for cornstarch in semisynthetic diets containing 60% carbohydrate (w/w) on blood pressure in spontaneously hypertensive rats (SHR). Four diets were initiated when the SHR were 8-9 weeks of age. A total of 32 SHR were placed on normal (0.08%) sodium diets (0.2% NaCl), and 32 SHR were placed on high (0.80%) sodium diets (2.0% NaCl). Each sodium group was further subdivided into two groups, one ingesting 60% sucrose (w/w); the other, 0% sucrose (60% cornstarch, w/w). Blood pressure and weight were measured at 1-2 month intervals for 17 weeks. No differences were noted in blood pressure between animals ingesting 0% sucrose and those ingesting 60% sucrose in either sodium group. The results indicate that long-term isocaloric substitution of sucrose for cornstarch beginning at 8-9 weeks of age in SHR does not affect the development of hypertension at either normal or high sodium levels.

Original languageEnglish (US)
Pages (from-to)1111-1115
Number of pages5
JournalNutrition Research
Volume6
Issue number9
DOIs
StatePublished - Sep 1986

Keywords

  • Dietary sucrose
  • blood pressure
  • rats

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics

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