Newron published a study by a group of scientists at McGill University, Canada, indicating a relationship between increased salt consumption and brain infection, which could contribute to high blood pressure.
In this context, Dr. Masha Prager-Hutorsky, an assistant professor in the physiology department and head of the research team, confirmed that this study represents new evidence that the brain can cause high blood pressure, which may open up prospects for developing new treatments.
High blood pressure is one of the main causes of cardiovascular diseases and strokes, particularly affecting individuals over the age of 60, causing the death of some 10 million people annually at the global level, often without symptoms, but significantly increasing the risk of cardiovascular problems and other serious complications.
To determine the impact of food habits, researchers have given water mice containing 2% of salt, which is the equivalent of consumption in a food system that is rich with fast meals such as bacon, fast-track metals and cured cheese.
The results have shown that this diet has activated immunological cells in a specific area of the brain, causing inflammation and increased levels of pyramidine, which stimulates hypertension, and researchers have used advanced neurological imaging techniques to follow these changes with high accuracy, allowing them to monitor the impact of salt on the brain and overall blood pressure.
