Influence of oat bran of sucrose-induced blood pressure elevations in SHR

Mohmed el Zein Jorge Areas, Joseph Knapka, Gilbert Gleim, Donald Dipette, Bryan Holland, Harry G. Preuss

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Abstract

To determine whether oat fiber influences BP, we gave spontaneously hypertensive rats (SHR) a diet high in sucrose and low in protein (calories: sucrose 52%, protein 15%, fat 33%) or a diet low in sucrose and high in protein (calories: sucrose 13%, protein 52%, fat 35%). The amount of fat in these particular diets has not been shown to influence BP, so we modified the 2 diets by replacing fat with oat bran (10% w/w). Accordingly, we examined 4 groups of 5 rats consuming different diets: high sucrose, high sucrose + oat bran, low sucrose, and low sucrose + oat bran. Not unexpectedly, SHR consuming the diet high in sucrose had a significantly higher BP after 2 weeks than those consuming the diet low in sucrose. The significant difference in BP continued over the next 3 weeks. At the end of 6 week duration of study, we found the following BP: SHR ingesting the high sucrose diet, 217 mm Hg ± 5 (SEM) vs SHR consuming the low sucrose diet, 187 mm Hg ± 4 (SEM) p<.0001]. SHR eating the low sucrose diet and consuming supplemental bran showed no significant change in BP after 6 weeks compared to SHR eating the basic diet alone, 188 mm Hg ± 6 (SEM); however, 5 SHR consuming the high sucrose diet with added oat bran showed a significantly lower BP 200 mm Hg ± 2 (SEM) than SHR ingesting the basic high sucrose diet devoid of oat bran [p<.01]. We conclude that addition of oat bran to the diet can ameliorate sucrose-induced BP elevations in SHR.

Original languageEnglish (US)
Pages (from-to)1121-1128
Number of pages8
JournalLife Sciences
Volume47
Issue number13
DOIs
StatePublished - 1990

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Blood pressure
Inbred SHR Rats
Nutrition
Sucrose
Rats
Blood Pressure
Diet
Fats
Scanning electron microscopy
Avena
Proteins
Eating

ASJC Scopus subject areas

  • Pharmacology

Cite this

Jorge Areas, M. E. Z., Knapka, J., Gleim, G., Dipette, D., Holland, B., & Preuss, H. G. (1990). Influence of oat bran of sucrose-induced blood pressure elevations in SHR. Life Sciences, 47(13), 1121-1128. https://doi.org/10.1016/0024-3205(90)90171-M

Influence of oat bran of sucrose-induced blood pressure elevations in SHR. / Jorge Areas, Mohmed el Zein; Knapka, Joseph; Gleim, Gilbert; Dipette, Donald; Holland, Bryan; Preuss, Harry G.

In: Life Sciences, Vol. 47, No. 13, 1990, p. 1121-1128.

Research output: Contribution to journalArticle

Jorge Areas, MEZ, Knapka, J, Gleim, G, Dipette, D, Holland, B & Preuss, HG 1990, 'Influence of oat bran of sucrose-induced blood pressure elevations in SHR', Life Sciences, vol. 47, no. 13, pp. 1121-1128. https://doi.org/10.1016/0024-3205(90)90171-M
Jorge Areas MEZ, Knapka J, Gleim G, Dipette D, Holland B, Preuss HG. Influence of oat bran of sucrose-induced blood pressure elevations in SHR. Life Sciences. 1990;47(13):1121-1128. https://doi.org/10.1016/0024-3205(90)90171-M
Jorge Areas, Mohmed el Zein ; Knapka, Joseph ; Gleim, Gilbert ; Dipette, Donald ; Holland, Bryan ; Preuss, Harry G. / Influence of oat bran of sucrose-induced blood pressure elevations in SHR. In: Life Sciences. 1990 ; Vol. 47, No. 13. pp. 1121-1128.
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AU - Preuss, Harry G.

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