Common chemical in cheese may increase your blood pressure

Credit: Jez Timms / Unsplash

In a study from the University of Basel, scientists found if more phosphates are consumed with food, blood pressure, and pulse rate increase in healthy adults.

Phosphates can make processed cheese spreadable, prevent coffee from clumping and help preserve many meat products. They are a common additive in industrially produced foodstuffs.

Natural foods also contain phosphates, but modern eating habits mean that people are increasing their intake of them.

Increased consumption of processed foodstuffs has significantly increased phosphate intake in recent years, which now often exceeds the daily intake of 700 mg recommended in the US.

As a high phosphate level can lead, for example, to deposits in blood vessels, a low-phosphate diet has long been recommended for people with chronic kidney problems.

However, an increase in dietary phosphate also increases the likelihood of developing or even dying from arteriosclerosis or cardiovascular disease in healthy people.

This has been shown by epidemiological studies that examine the connection between potential risk factors and certain diseases.

In the study, the team verified this statistical connection in a qualitative study with 20 healthy people.

Over 11 weeks, half of the participants received an additional dose of sodium phosphate in tablet form alongside their normal diet.

This increased the phosphate content in their blood to an above-average level, albeit one that is widespread in the population.

The second group took a phosphate binder that inhibits the substance’s intake in the body. They also received salt as sodium chloride to equal the first group’s sodium intake.

After six weeks, the doctors examined the effects of the different diets on various cardiovascular indicators such as blood pressure and pulse.

A comparison of the two groups showed that the increased phosphate intake strongly increased the systolic and diastolic blood pressure of healthy adults — by 4.1 and 3.2 mmHg, respectively.

At the same time, the pulse rate increased by an average of four beats per minute.

The researchers showed that increased phosphate intake, more specifically an increased serum phosphate level, activates the sympathetic nervous system, which accelerates cardiac activity and increases blood pressure.

The findings showed the effect to be reversible: two months after the end of the study, the participants’ levels had returned to normal.

If you care about nutrition, please read studies about the best time to take vitamins to prevent heart disease, and vitamin D supplements strongly reduce cancer death.

For more information about nutrition, please see recent studies about plant nutrient that could help reduce high blood pressure, and these antioxidants could help reduce dementia risk.

The study was conducted by Professor Reto Krapf et al and published in the Journal of the American Society of Nephrology.

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