Association between Breastfeeding in reducing Hypertension risk

Women who breastfeed more children, and intended for the long period, are less likely to suffer from hypertension once they reach menopause. This is not true of obese women, however. Elevated blood pressure is the most prominent risk factor for disease and death. Proof from epidemiologic data has too revealed the advantageous effects of breastfeeding on the healthiness

of infants and their mothers. It has been reported that long-term breastfeeding is linked with reduced children's allergies, celiac disease, obesity, and diabetes mellitus. Though, the effects of breastfeeding on maternal health have been not much studied compared with the effects on the children.

Numerous studies reliably found that lacking breastfeeding or early discontinuation was related with increased risks of diabetes mellitus, dyslipidemia, metabolic disorder, coronary heart disease, and cardiovascular diseases. 

On the other hand few studies have recognized a clear relationship between breastfeeding and hypertension. The study population comprised 3,119 non-smoking postmenopausal women aged 50 years or older was taken under consideration. More children breastfed and the longer period of breastfeeding was associated with minor risk of hypertension in postmenopausal women, and level of obesity and insulin resistance directed the breastfeeding-hypertension correlation. In particular, the highest quintile of number of children breastfed (5 to 11) appeared a 51% lessen risk of hypertension compared by the lowest quintile (0 to 1). The highest quintile of the duration of breastfeeding (96 to 324 months) showed a 45% lower risk of hypertension. 

Even though a broad variety of chronic diseases are not linked with breastfeeding, a few common mechanisms have been anticipated to lie behind the relationships between breastfeeding and these diseases. First, maternal metabolism (e.g., fat accumulation and insulin resistance) may be "reorganize" by breastfeeding subsequent to pregnancy, which diminishes the risk of obesity-related diseases. Second, oxytocin discharge stimulated by breastfeeding may be related to the decreased risk of these diseases.

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How Sugar is more likely to cause high blood pressure and heart disease..??

Nutritional guidelines should highlight the role played by supplementary sugars, predominantly fructose, in the combat to control the prevalence of cardiovascular diseases. Cardiovascular disease is the main cause of premature death in the developed world. In addition to high blood pressure is its most important risk factor, accounting for almost 350,000 deaths in the US in 2009 and costing more than $50 billion US dollars every year. Dietary approaches to reduce high blood pressure have historically focused on cutting salt intake. But the possible benefits of this methodology "are debatable. This is for the reason that the average reductions in blood pressure accomplished by confining salt intake tend to be relatively little, and close by is some evidence to suggest that 3-6 g salt daily might be optimal for health, and to ingestion below 3 g may, in fact, be more dangerous. Most salt in the diet comes from processed foods, which also happen to be a loaded source of supplementary sugars.

"Sugar can be much more evocatively associated to blood pressure than sodium, as proposed by a greater amount of effect with dietary maneuvering. “Compelling evidence from basic science, population studies, and clinical trials ensnare sugars, and particularly the monosaccharide fructose, as playing a chief role in the growth of hypertension [high blood pressure]. "Moreover, evidence recommends that sugars in common, and fructose, in particular, may be a factor to generally cardiovascular hazard through a variety of components. High fructose corn syrup, which is the most frequently utilized as a sweetener in processed foods, especially in fruit-flavored and fizzy drinks. "Worldwide, sugar-sweetened drink consumption has been implicated in 180,000 deaths a year". Around 300 years ago, individuals only devoured a few pounds of sugar a year, while current estimates advise that average intake in the US is 77-152 pounds a year--equivalent to 24-47 teaspoons a day.

The evidence proposes that people whose food intake of supplementary sugars adds up to at least a quarter of their aggregate daily calories have nearly triple the cardiovascular disease risk of individuals who consume less than 10%. And a daily ingestion of more than 74 g of fructose is linked with a 30% more prominent risk of blood pressure more than 140/90 mm Hg and a 77% amplified risk of blood pressure above 160/100 mm Hg. A high fructose diet has as well been linked to a troublesome blood fat profile, elevated fasting blood insulin levels, and a doubling-up the risk of metabolic syndrome. Some dietary guidelines do incorporate suggestions about daily intake of supplementary sugars, but are not stern enough, nor do they make definite recommendations concerning fructose.

 Naturally-occurring sugars found in fruit and vegetables are not harmful to health. Eating fruit and vegetables is almost certainly beneficial.

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