Dietary Macronutrients, Fiber, Alcohol Intake, Total Energy, Uric Acid, and Blood Pressure: An Integrated Pathophysiological and Epidemiological Survey: Original Article

Abel Pereira; Fernando Henrique Guarnieri; Anita L R Saldanha; Ana Paula Pantoja Margeotto; André Luis Valera Gasparoto; Tania Leme da Rocha Martinez

doi:10.58372/2835-6276.1417

Authors

Abel Pereira
Fernando Henrique Guarnieri
Anita L R Saldanha
Ana Paula Pantoja Margeotto
André Luis Valera Gasparoto
Tania Leme da Rocha Martinez

DOI:

https://doi.org/10.58372/2835-6276.1417

Keywords:

Alcohol Consumption, Dietary Fiber, Energy Intake, Hypertension, Hyperuricemia

Abstract

Dietary factors exert profound influence on blood pressure regulation and uric acid metabolism. While sodium intake has traditionally dominated hypertension research, increasing evidence supports a broader framework involving macronutrient composition, dietary fiber, alcohol intake, and total caloric consumption. This narrative review summarizes current evidence regarding the relationships between dietary components, blood pressure, and hyperuricemia. Saturated fats are associated with increased blood pressure via endothelial dysfunction and arterial stiffness. Total caloric intake emerges as the principal upstream determinant linking obesity, insulin resistance, hypertension, and hyperuricemia. Carbohydrates exhibit heterogeneous effects depending on quality and glycemic index. Protein intake, particularly plant-derived protein, is modestly associated with lower blood pressure. Dietary fiber demonstrates consistent inverse associations with blood pressure. Alcohol consumption shows a strong dose-dependent relationship with serum uric acid levels and gout risk. Overall, current evidence supports dietary quality and energy balance as key therapeutic targets, with excess caloric intake representing the central driver connecting hypertension and hyperuricemia.

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