Comparative Ability of Certain Sugars and Honey to Enhance Saline Polydipsia and Salt Hypertension. ∗

Abstract

Summary

Sucrose, maltose, fructose and honey, each at a 5% concentration in 1% sodium chloride solution used as drinking fluid, were compared in respect to their ability to influence saline consumption and the development of arterial hypertension. Honey was without detectable effect on either of these. The pure sugars, in the order of increasing effectiveness fell into the order sequence fructose, maltose and sucrose. Only sucrose significantly increased consumption of saline throughout the experiment, and was unquestionably the most effective carbohydrate in promoting saline ingestion and in enhancing salt hypertension. The data available from several sources indicate that it is neither sweetness, as the term is commonly understood, nor the calorie value which endows certain sugar solutions with the appeal they have for rats.