Research Updates | Cardiovascular disease
Sayon-Orea et al investigated the association between 3 categories of SSB consumption (never drinkers, <7 servings/week, ≥ 7servings/week) and risk of hypertension in a Spanish cohort of university graduates. SSB consumption was measured by subjects reporting frequency of consumption for the previous 12 months, by mailed questionnaires at baseline and at the 6-year follow up.
The hazard ratio for developing hypertension among participants in the highest category (≥7 serving/week) of SSB was 1.33 compared to those in the lowest category (non-drinkers) (p: 00.7). Secondary analysis showed regardless of what category you were in, an increase in SSB was associated with 25% higher odds of developing hypertension (OR=1.26).
The results showed there was no difference in risk of hypertension at energy-matched conditions of moderate intake. This signifies the link was only observed in this study when SSB were consumed at high doses.
Limitations: Self-reported outcomes and a non-representative sample (university graduates).