How to control salt intake? Professor Zhu Zhiming of the Third Military Medical University gave a new trick: adding spicy flavor to food, can control the brain's craving for salty taste, thereby reducing salt consumption and controlling blood pressure. Related research results are published in the journal Hypertension.
It is well known that excessive consumption of salt raises blood pressure, which increases the risk of type 2 diabetes and cardiovascular disease. The World Health Organization (WHO) has proposed that to avoid chronic diseases, we should reduce salt intake by 30%. At the same time, the same proportion should be reduced for tobacco. However, reducing salt intake is not just a matter of self-control. The brain has its own nervous system responsible for salt.
Professor Zhu Zhiming has been focusing on hypertension research for a long time. He was awarded the 2014 National Natural Science Second Prize for his original results of “Capsaicin Controls Hypertension and Effectively Improves Metabolic Vascular Diseasesâ€. They found that capsaicin increased the levels of protein kinase A and nitric oxide synthase phosphorylation in blood vessels, and long-term capsaicin diet intervention significantly improved endothelium-dependent vasodilation, leading to the conclusion that capsaicin lowers blood pressure. .
Now, they are again making new achievements on the "spicy" taste, confirming that spicy food can "cheat" the brain, so that it no longer greets salty food, thereby reducing salt intake and blood pressure control.
Spicy food reduces the preference for salt
Previous studies have shown that spicy taste can increase the saltiness of food. “We want to know if this effect can reduce the intake of salt.†Zhu Zhiming explained.
With this in mind, Zhu Zhiming conducted a multi-center, randomized, double-blind observation and intervention study on 606 adults. They analyzed the participants' preference for spicy and salty tastes and found that people who prefer spicy tastes have significantly less salt intake than those who do not.
In addition, compared with those who prefer salty taste, those who like to eat spicy have an average systolic blood pressure of 8 mmHg and an average diastolic blood pressure of 5 mmHg.
Capsaicin controls blood pressure
To test the effects of spicy food on the brain, Zhu Zhiming and the team gave participants the use of capsaicin and brain imaging techniques to detect brain activity. They found that the pungency stimulates the same brain area as the salty prefrontal cortex and insula.
All in all, the intake of spicy foods changes the brain's ability to treat salty nerves, thereby reducing salt intake and controlling blood pressure. Researchers believe that spicy taste is expected to be a potential intervention to control high salt intake and blood pressure.
“If you add some spicy spices during the cooking process, you can make delicious food without adding more salt.†Zhu Zhiming emphasized that this research sample is limited to the Chinese population and is still for people in other countries and regions. More research is needed.
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