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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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Official URL: https://doi.org/10.1016/j.numecd.2018.07.001

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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
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
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:
DateEvent
September 2018Published
15 July 2018Available
8 July 2018Accepted
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
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