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Effect of sugar‐sweetened drink consumption on blood pressure in US adults: results from the PREMIER trial
Author(s) -
Chen Liwei,
Caballero Benjamin,
Loria Catherine,
Lin PaoHwa,
Champagne Catherine,
Elmer Patricia,
Ard Jamy,
Svetkey Laura,
Appel Lawrence
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.2_supplement.739
Subject(s) - medicine , blood pressure , confounding , randomized controlled trial , population , sugar , zoology , environmental health , food science , chemistry , biology
Objectives: To examine the relationship between sugar sweetened drink (SSD) consumption and blood pressure (BP) and explore how change in SSD intake affects BP. Methods: The study population consisted of 810 adults who participated in PREMIER (an 18‐mo randomized, controlled lifestyle intervention trial). BP and dietary intake (mean of two 24‐hours recalls) were measured at baseline and at 2 follow‐up visits (6 and 18 months). Cross‐sectional and longitudinal associations between SSD consumption and BP were assessed. Results: At baseline, mean SSD intake was 10.5 oz/d (SD = 11.9). On average, participants had significant reductions in BP (‐5.9 mmHg for SBP and −3.7 mmHg for DBP) and SSD intake (‐2.8 oz/d) during follow‐up. SSD consumption was positively associated with BP, both cross‐sectionally and longitudinally. After controlling for potential confounders, an average reduction in daily SSD intake by 1 serving (12 oz) was associated with a reduction of 1.8 mmHg (95% CI: 1.2–2.4) in SBP and 1.1 mmHg (95% CI: 0.7–1.4) in DBP. After additionally controlling for weight loss, the relationships persisted (‐0.7 mmHg/serving for SBP and −0.4 mmHg/serving for DBP, P < 0.05). Conclusion: Reduced SSD intake was associated with BP reduction over 18 months. Reducing SSD may be an effective means to lower BP and control hypertension.