The brain could be linked to the occurrence of certain forms of high blood pressure, traditionally attributed to the kidneys.
What we eat influences our state of health directly. Researchers from around the world study the effect of food on the body and its dysfunctions. Lately, a Canadian study by McGill University has shown that food was able to trigger brain inflammation resulting in increasing blood pressure. The brain could thus be linked to the occurrence of certain forms of high blood pressure, traditionally attributed to the kidneys. “This is new proof that high blood pressure can come from the brain, opening the way to the development of treatments that act on the brain” said Prager-Khoutorsky, associate professor in the McGill Physiology Department.
Hypertension affects two thirds of people over 60 and contributes 10 million deaths worldwide per year. Often asymptomatic, this disease increases the risk of heart disease, stroke (stroke) and other serious health problems. “About a third of patients do not respond to conventional treatments, which mainly target blood vessels and kidneys” Recall the authors on the McGill University website. Their study suggests that the brain could also play a key role in the disease, especially in cases resistant to treatments.
To imitate human eating habits, the researchers gave water containing 2% salt to rats. This quantity is comparable to a diet based on fast food and very salty foods such as bacon, instant noodles and melted cheese. Thanks to brain imaging and cutting -edge laboratory techniques, they could see that the salt -rich diet activates immune cells in a specific region of the brain, causing inflammation and an increase in vasopressin, a hormone responsible for the increase in blood pressure.
It is therefore salt and all the foods that contain high doses that scientists advise to avoid absolutely for heart, renal health but also – and it is new – brain. In France, the health authorities advise not to exceed 5 g of salt per day (about one teaspoon), all sources combined. The first source of salt in French food is bread and breading products (baguette, crumb bread, rusks, pastries). Then come the cold meats (ham, sausage, pâtés, bacon), cheeses, prepared dishes and processed products (pizzas, quiches, sandwiches, sachet soups, sauces) and aperitif cookies (chips, salted peanuts …).
