Chewing Gum After These Foods Lowers Blood Pressure

SadaNews - A British study has revealed an unexpected impact of chewing gum after consuming nitrate-rich vegetables, such as beets, as it may help temporarily lower blood pressure through a biological mechanism linked to oral bacteria.

Researchers at King’s College London explained that the mouth's role extends beyond just chewing and initial digestion; it serves as a vital center that directly influences blood pressure regulation through the bacteria present in it. The results were published on Thursday in the "British Journal of Clinical Pharmacology".

Previous studies have indicated that consuming nitrate-rich vegetables, like beets, spinach, and cabbage, contributes to improving cardiovascular health. Nitrates are converted in the body into active compounds that help dilate blood vessels and improve blood flow, leading to a natural reduction in blood pressure and support for heart functions.

According to the study, nitrates, which are absorbed by plants from the soil, first need to be converted in the mouth into "nitrites" by oral bacteria, a crucial step for benefiting from their health effects.

The "nitrite" plays an essential role in relaxing and expanding blood vessels, enhancing blood flow, and aiding in lowering blood pressure. However, researchers pointed out that the efficiency of this biological process is influenced by the acidity level of the mouth.

The study aimed to investigate the effect of the type of gum chewed after consuming beets on the conversion of nitrates to "nitrites" in the mouth and whether this affects blood pressure levels. For this purpose, researchers compared the effects of sugar-containing gum to sugar-free gum.

The study was conducted on healthy volunteers, where participants received a dose of beetroot juice and were then asked to chew one of the two types of gum. Researchers tested the hypothesis that increased salivary acidity might enhance the conversion of nitrates to "nitrites".

The results showed that chewing sugary gum led to an increase in salivary acidity, with a reduction in pH level by 1.4 degrees compared to sugar-free gum.

Researchers also observed a 45% increase in nitrite production in the mouth and a 25% rise in its levels in the body. This was reflected in blood pressure, where both systolic and diastolic pressures decreased by about 3 and 2 mmHg, respectively, compared to sugar-free gum; however, this effect lasted only for a few hours.

Despite these results, researchers emphasized that sugary gum cannot be considered a therapeutic means to lower blood pressure due to the known negative effects of sugar on dental and cardiovascular health in the long term.

The research team suggested that consuming meals rich in nitrate-containing vegetables may be more effective when concluded with naturally sweet foods like fruits, while reinforcing that excessive sugar consumption is not recommended.