A pivotal study led by McGill University scientists uncovers the connection between high-salt diets and brain inflammation, resulting in elevated blood pressure and opening new avenues for hypertension treatments.
A groundbreaking study from McGill University has revealed that a high-salt diet triggers inflammation in the brain, which leads to elevated blood pressure. The significant discovery could open new doors to treatments for hypertension by targeting the brain.
The research, led by Masha Prager-Khoutorsky, an associate professor in McGill’s Department of Physiology, in collaboration with an interdisciplinary team, suggests that the brain might be a missing piece in understanding certain forms of high blood pressure traditionally believed to originate in the kidneys.
“This is new evidence that high blood pressure can originate in the brain, opening the door for developing treatments that act on the brain,” Prager-Khoutorsky said in a news release.
Hypertension is a pervasive condition affecting nearly two-thirds of individuals over the age of 60 and is responsible for approximately 10 million deaths worldwide annually. It stealthily elevates the risk of heart disease, stroke and other severe health issues, often without any noticeable symptoms. What’s particularly alarming is that about one-third of patients do not respond to standard medications that primarily target blood vessels and kidneys.
The study, published in the journal Neuron, suggests that tackling brain inflammation might be key, especially in cases where conventional treatments fail.
To model human dietary habits, the researchers administered water with a 2% salt content to rats, mimicking a diet rich in fast foods such as bacon, instant noodles and processed cheese.
The findings were remarkable: the high-salt diet activated immune cells in a specific brain region, leading to inflammation and an increase in vasopressin, a hormone that raises blood pressure.
“The brain’s role in hypertension has largely been overlooked, in part because it’s harder to study,” Prager-Khoutorsky added. “But with new techniques, we’re able to see these changes in action.”
The researchers opted to study rats over mice due to their closer physiological resemblance to humans in terms of regulating salt and water, making the results more applicable.
Furthermore, the team utilized cutting-edge brain imaging and laboratory techniques that have only recently become available, adding a novel layer of precision to their findings.
With this new understanding, the researchers plan to investigate whether similar processes might be playing a role in other forms of hypertension, potentially broadening the scope for new intervention strategies.
Source: McGill University