Acute Effects of Nutritive and Non-Nutritive Sweeteners on Postprandial Blood Pressure

• Published in: Nutrients Vol. 11; no. 8; p. 1717
• Main Authors: Pham, Hung, Phillips, Liza K., Jones, Karen L.
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 25.07.2019; MDPI
• Subjects: acute effects; Adult; Age Factors; Aged; Aged, 80 and over; Blood pressure; Blood Pressure - drug effects; elderly; erythritol; Female; fructose; glucose; Humans; Hyperglycemia; hypotension; Hypotension - chemically induced; Hypotension - physiopathology; Male; maltodextrins; maltose; Middle Aged; mortality; Non-Nutritive Sweeteners - adverse effects; nonnutritive sweeteners; Nutritive Sweeteners - adverse effects; Postprandial Period; Review; Risk Factors; sucrose; tagatose; xylitol; xylose; Young Adult; d-xylose; maltose; tagatose; glucose; maltodextrin; postprandial hypotension; non-nutritive sweeteners; nutritive sweeteners; fructose; xylitol; sucrose; erythritol
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu11081717

Postprandial hypotension (PPH) is under-recognised, but common, particularly in the elderly, and is of clear clinical importance due to both the independent association between PPH and an increase in mortality and lack of effective management for this condition. Following health concerns surrounding excessive consumption of sugar, there has been a trend in the use of low- or non-nutritive sweeteners as an alternative. Due to the lack of literature in this area, we conducted a systematic search to identify studies relevant to the effects of different types of sweeteners on postprandial blood pressure (BP). The BP response to ingestion of sweeteners is generally unaffected in healthy young subjects, however in elderly subjects, glucose induces the greatest decrease in postprandial BP, while the response to sucrose is less pronounced. The limited studies investigating other nutritive and non-nutritive sweeteners have demonstrated minimal or no effect on postprandial BP. Dietary modification by replacing high nutritive sweeteners (glucose, fructose, and sucrose) with low nutritive (d-xylose, xylitol, erythritol, maltose, maltodextrin, and tagatose) and non-nutritive sweeteners may be a simple and effective management strategy for PPH.