Table 4.

Change in blood pressure and blood pressure variability following drink consumption during paced breathing

	Water	Diet	Sucrose	HFCS	Main Effect of Drink
Blood pressure, mmHg
SBP	4 ± 9	1 ± 8	5 ± 11	4 ± 4	0.57
DBP	1 ± 7	3 ± 6	3 ± 7	4 ± 5	0.64
Blood pressure variability
Standard deviation, mmHg
SBP	0 ± 1	−1 ± 2	0 ± 1	0 ± 1	0.33
DBP	0 ± 1	0 ± 1	0 ± 1	0 ± 1	0.35
Average real variability, mmHg
SBP	0.0 ± 0.3	0.0 ± 0.5	0.2 ± 0.5	0.1 ± 0.5	0.47
DBP	−0.5 ± 0.3	0.0 ± 0.6	0.1 ± 0.6	0.0 ± 0.3	0.69
Successive variation, mmHg
SBP	0.0 ± 0.3	0.0 ± 0.6	0.2 ± 0.5	0.1 ± 0.5	0.39
DBP	−0.1 ± 0.3	−0.1 ± 0.7	0.2 ± 0.6	0.1 ± 0.3	0.46

Data are presented as the change (Δ) from pre-drink consumption as means ± SD; n = 10 (8 M, 2 F). Comparisons between conditions were made using mixed-effects model. DBP, diastolic blood pressure; HFCS, high-fructose corn syrup; SBP, systolic blood pressure.