Articles related to HYPERTENSION/BLOOD PRESSURE

In a prospective cohort of more than 112,000 French adults, higher intake of several commonly used food preservatives was associated with increased risks of hypertension and cardiovascular disease, though the observational design cannot determine whether the additives themselves caused the observed outcomes.

Hypertension was associated with osteoarthritis in a Korean population analysis and accelerated cartilage deterioration through vasopressin signaling in mouse models, identifying a potential disease pathway whose therapeutic relevance in humans remains unproven.

In a secondary analysis of 371,038 U.S. adults, individuals reporting several cardiovascular disease (CVD) risk factors or established CVD reported less frequent whole-fruit consumption. The cross-sectional survey identified associations only and did not establish whether dietary behaviors preceded disease.

Daily consumption of 100% orange juice altered expression of genes involved in vascular and cardiovascular pathways in men with elevated waist circumference, although the six-week study did not demonstrate corresponding improvements in blood pressure or vascular function.

In a propensity-matched analysis of more than 66,000 adults with hypertension, blood-brain barrier (BBB)-crossing antihypertensives were associated with a 16% lower dementia risk than BBB-non-crossing agents. The observational design prevents causal conclusions but adds to growing interest in whether some antihypertensives may influence cognitive outcomes beyond blood pressure control.

Emerging evidence suggests the sodium-to-potassium ratio may better reflect cardiovascular risk than sodium intake alone. Experts emphasized that increasing dietary potassium alongside sodium reduction may support blood pressure control, while acknowledging important safety considerations for select patient populations.