SUCROSE DOES NOT RAISE BLOOD-PRESSURE IN RATS MAINTAINED ON A LOW-SALT INTAKE

Diets high in sucrose or fructose have been shown by others to induce a modest elevation of blood pressure in rats. The present experiments were conducted to determine whether the sucrose-induced increase of blood pressure is dependent on the intake of sodium chloride. Four groups of Sprague-Dawley rats were studied: 1) a group maintained on a low salt diet and distilled water (0.45% sodium chloride, no added sucrose), 2) a low salt-high sucrose group (0.45% sodium chloride diet and 7% sucrose in distilled water), 3) a high salt group (4% sodium chloride diet and distilled water), and 4) a high salt-high sucrose group on a diet adjusted daily to maintain the same high intakes of sodium chloride and sucrose as those of groups 2 and 3. Systolic blood pressures were measured by tail-cuff plethysmography during weeks 1-3 of treatment, and direct mean arterial blood pressures were recorded in conscious animals during week 4. Animals on the high salt diet gained weight more slowly than those on the low salt intake. On the low sodium chloride intake, blood pressures were not affected by high dietary sucrose (group 1 versus 2). In contrast, on the high sodium chloride intake, blood pressures were 10-14 mm Hg higher in sucrose-drinking animals than in water-drinking animals (group 3 versus 4). The increments in blood pressures of the high sodium chloride-high sucrose group were not accompanied by greater increments in body weight compared with the animals on the high sodium chloride intake alone. Sucrose-fed animals exhibited an increase in basal plasma norepinephrine concentrations and increased responsiveness of both norepinephrine and epinephrine to stress (mild electrical foot shock), regardless of the sodium chloride intake. Thus, in the Sprague-Dawley rat, sucrose elevates blood pressure only when adequate salt is present in the diet. We hypothesize that a high sucrose intake may activate the sympathetic nervous system but that this activation is effective in elevating blood pressure only when there is a concomitant high intake of sodium chloride.