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. 2017 Apr 13;5(7):e13162. doi: 10.14814/phy2.13162

Figure 1.

Figure 1

Systolic blood pressure over the study period. With the addition of high salt chow in week 2, systolic blood pressure in the 20% fructose plus high salt group increased significantly. However, blood pressure was unchanged in all other groups, including both the high salt control and 20% glucose plus high salt groups. (*< 0.05 vs. previous period).