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The 'scent' and 'flavour' of hypertension
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Cappuccio, Francesco (2018) The 'scent' and 'flavour' of hypertension. Nutrition, Metabolism and Cardiovascular Diseases, 28 (9). pp. 884-886. doi:10.1016/j.numecd.2018.07.001 ISSN 0939-4753.
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WRAP-the-scent-flavour-hypertension-Cappuccio-2018.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (717Kb) | Preview |
Official URL: https://doi.org/10.1016/j.numecd.2018.07.001
Abstract
Raised blood pressure (or hypertension) is the commonest underlying cause of cardiovascular disease, responsible for the most deaths, morbidity and disability in the world. The natural development of hypertension is determined by a complex interaction between a polygenic background of risk which is modulated by epigenetic interactions with a number of clearly identified environmental and behavioural - yet modifiable - factors. The latter include metabolic and nutritional influences like positive energy balance and obesity, and excessive salt consumption. In the last few decades, high as well as middle and low - income countries have recorded an epidemic of obesity, diabetes and hypertension, attributable in great part to a shift in behavioural aspects of daily living like overeating, increased portion sizes, reduced energy expenditure due to physical inactivity, increase in consumption of low quality food rich in sugar, fat and salt. The need for a more comprehensive understanding of the factors that drive food choices has led biomedical research to studying the relationships between specific food preferences and their consumption. N euro - and chemo - sensory pathways, like those regulating odours and flavours, are well known to determine human behaviour towards food and drink consumption. These pathways may lead to the perception of perfect happiness - or bliss – and for food the bliss point is defined as the “quantity of consumption where any further increase would make the consumer less satisfied”
| Item Type: | Journal Article | ||||||||
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| Subjects: | R Medicine > RA Public aspects of medicine | ||||||||
| Divisions: | Faculty of Science, Engineering and Medicine > Medicine > Warwick Medical School > Health Sciences > Mental Health and Wellbeing Faculty of Science, Engineering and Medicine > Medicine > Warwick Medical School |
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| Library of Congress Subject Headings (LCSH): | Diet, Nutrition, Hypertension | ||||||||
| Journal or Publication Title: | Nutrition, Metabolism and Cardiovascular Diseases | ||||||||
| Publisher: | Elsevier Ltd | ||||||||
| ISSN: | 0939-4753 | ||||||||
| Official Date: | September 2018 | ||||||||
| Dates: |
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| Volume: | 28 | ||||||||
| Number: | 9 | ||||||||
| Page Range: | pp. 884-886 | ||||||||
| DOI: | 10.1016/j.numecd.2018.07.001 | ||||||||
| Status: | Peer Reviewed | ||||||||
| Publication Status: | Published | ||||||||
| Access rights to Published version: | Restricted or Subscription Access | ||||||||
| Date of first compliant deposit: | 27 July 2018 | ||||||||
| Date of first compliant Open Access: | 15 July 2019 | ||||||||
| Related URLs: |
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