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International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Effects of Durian Intake on Blood Pressure and


Heart Rate in Healthy Individuals

Endang Kumolosasi, Teh Siew Gyn, Ahmad Hasnan Mansor, Mohd Makmor
Bakry, Norazrina Azmi & Malina Jasamai

To cite this article: Endang Kumolosasi, Teh Siew Gyn, Ahmad Hasnan Mansor, Mohd Makmor
Bakry, Norazrina Azmi & Malina Jasamai (2016) Effects of Durian Intake on Blood Pressure and
Heart Rate in Healthy Individuals, International Journal of Food Properties, 19:7, 1483-1488, DOI:
10.1080/10942912.2015.1083577

To link to this article: https://doi.org/10.1080/10942912.2015.1083577

Copyright © Taylor & Francis Group, LLC

Accepted author version posted online: 11


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Published online: 07 Mar 2016.

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International Journal of Food Properties, 19:1483–1488, 2016
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print/1532-2386 online
DOI: 10.1080/10942912.2015.1083577

Effects of Durian Intake on Blood Pressure and Heart Rate in


Healthy Individuals

Endang Kumolosasi, Teh Siew Gyn, Ahmad Hasnan Mansor, Mohd Makmor Bakry,
Norazrina Azmi, and Malina Jasamai
Drugs & Herbal Research Centre, Faculty of Pharmacy, Universiti Kebangsaan Malaysia, Jalan
Raja Muda Abdul Aziz, Kuala Lumpur, Malaysia

The effect of durian on cardiovascular health remains controversial. This study investigated the
correlation between durian intake and the elevation of blood pressure and heart rate in healthy males.
Subjects consumed either placebo, 250 or 500 g durian flesh. The blood pressure and heart rate were
measured at various intervals up to 24 h. Both systolic and diastolic blood pressure remained normal for
groups given durian. However, a significant increase in heart rate was observed in the group given 500
g of durian at 0.5–2 h. A modest amount of durian intake did not affect blood pressure and heart rate in
healthy individuals.

Keywords: Durian, Blood pressure, Systolic, Diastolic, Heart rate.

INTRODUCTION

Hypertension remains a major problem worldwide despite various efforts by health care profes-
sionals to lessen this global burden. Rampal and co-workers revealed that prevalence of hyperten-
sion in Malaysia has increased from 32.9% in 1996 to 40.5% in 2004.[1,2] Unhealthy lifestyle and
diet are among the major contributors to the increased incidence of hypertension.[3] Proper
management of hypertension is important as it is among the main risk factors for other cardiovas-
cular diseases.[4]
Durian (Durio zibethinus Murray) is coined as “King of Fruits” due to its popularity in
providing important nutrients in the Southeast Asian diets. Recently, its peels were evaluated as
potential dietary fiber for food supplement.[5] Despite the reputation, very limited information on
its specific compositions or chemical entities is available. Among the bioactive compounds in
durian that have been investigated were the sugar contents and sulphur-containing compounds.[6]
The fleshy pulp is rich in sucrose, fructose, and glucose and the pungent smell is most likely due to
the sulphur compounds namely; ethanethiol and disulphide derivatives.[6] It also has a high content
of beta carotene and vitamin E.[7]

Received 20 May 2015; accepted 11 August 2015.


Address correspondence to Dr. Malina Jasamai, Drugs and Herbal Research Centre, Faculty of Pharmacy, Universiti
Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala Lumpur, Malaysia. E-mail: malina_jasamai@yahoo.co.uk
Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/ljfp.

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1484 KUMOLOSASI ET AL.

Traditionally, durian is considered “heaty” because anecdotally it can raise body temperature
and elevate blood pressure (BP). Therefore, pregnant women and individuals with high BPs are
advised not to eat it.[8,9] Reports suggest that this might be due to its high sugar content.[10,11] The
association on how fruits affect BP has not been fully explored. Coconut water and watermelon had
been reported to lower BP but to the best of the authors’ knowledge, there has been no report on
how durian affects BP and heart rate (HR).[12,13] This study was designed to investigate the effect
of durian consumption on BP and HR of healthy individuals.

METHODS

Subjects
Thirty-two healthy male subjects with mean age and body mass index (BMI) of 20.7 + 1.4 years
and 20.6 + 2.2 kgm–2, respectively took part in this study. Sample size calculation showed that
seven subjects should be used per intervention; however, in this study, eight subjects were used
instead.[14] Ethical approval was obtained from the Universiti Kebangsaan Malaysia (UKM)
Research Ethics Committee (UKM 1.5.3.5/244/NF-021-11). Subjects were briefed on the nature
of the study and written informed consents were obtained from them.

Study Designs
The study was a randomized, single-dose, non-blind design. Prior to the oral dose, subjects were
familiarized with the test and were rested for 20 min. Baseline BP (both systolic and diastolic) and HR
were taken in a quiet temperature-controlled room (25°C) in a sitting position after an overnight fast
(10 h of fasting) and avoiding caffeinated drinks, alcohol, and intense exercise for at least 24 h before
the test. BP and HR were measured using the Omron HEM-7203 digital monitor.
After the baseline measurements, subjects were randomly assigned to four groups. Each group
received an average amount of durian flesh (250 g), a maximum amount of durian flesh (500 g),
placebo or nothing, respectively. Next, all four groups of subjects were given 230 mL of water to
wash down the food. BP and HR were measured at the intervals of 0.5, 1, 2, and 4 h, respectively,
and the results were recorded. The subjects were gathered again 24 h post study and the BP and HR
were measured once more. Durian flesh (D24) used in this study were obtained from the Chow Kit
Market. The placebo consisted of sucrose (15 g), glucose (1.8 g), and fructose (1.8 g) at 8:1:1 to
match the sugar composition of the 250 g durian flesh.[6] The amount of average and maximum
durian flesh to be given to the subjects were decided after a quick survey on 40 individuals in
Segamat, Johor. The average amount of durian consumed in a day was five pieces and the
maximum amount was 10 pieces. After removal of the seeds, five pulps of durian flesh weighed
250 g while 10 pulps weighed 500 g.

Statistical Analysis
Data generated from this study were analyzed using the Prism 5 software. For each subject, the mean
BP before and after commencing the intervention were calculated. The data was expressed as mean ±
standard error mean (SEM) and analyzed with one-way analysis of variance (ANOVA) followed by
the Dunnett’s post hoc test to compare the effects of durian with control (baseline values).
DURIAN EFFECTS ON BLOOD PRESSURE AND HEART RATE 1485

Control
Systolic BP Sugar
150 Durian 250 g
Durian 500 g
*
Systolic BP (mmHg)

100

50

0
0 0.5 1 2 4 24
Time (hr)

FIGURE 1 Systolic BP of the treatment and control groups.

RESULTS

Durian flesh given was well tolerated by all subjects with no adverse effects reported.
Figure 1 shows the mean systolic BP after intervention at different time points between the
four groups (normal systolic BP is 120 mmHg and below). There was a significant increase (p
< 0.05) in mean systolic pressure after 2 h of intervention for group receiving placebo but the
level was slightly above the range (mean = 122.63 mmHg). Durian at the amount of 250 and
500 g did not alter systolic BP in normal individuals. There was no significant increase in
mean diastolic pressure after intervention for all groups at different time points (Fig. 2).
Durian and sugar at the given amount did not alter diastolic BP in normal individuals (normal
diastolic BP is 80 mmHg and below). However, there was a significant increase in HR after
0.5–2 h of durian intake at the dose of 500 g but the levels were brought down after 2 h
(Fig. 3). Although an increase in HR was observed, the levels were still within the normal
range (60–100 bpm).

DISCUSSION

This study indicates that a single consumption of durian at 250 and 500 g did not alter both systolic
and diastolic BP. However, a significant increase in HR was observed at the consumption of 500 g
durian. Durian is rich in antioxidants (vitamin E and beta-carotene) minerals (potassium, magne-
sium, calcium, and sodium),[7] trace elements (iron, zinc, copper, and manganese),[15] sulphur
compounds (ethanethiol, ethyl methyl disulphide, diethyl disulphide, ethyl n-propyl disulphide,
diethyltrisulphide, 3,5-dimethyl-1,2,4-trithiolane, and 1,1-bis(ethylthio)-ethane), and sugars
(sucrose, fructose, and glucose).[6] Potassium has often been associated with its BP lowering
effects through its natriuretic property.[16,17] Thus, the constant level of systolic and diastolic BP
observed in this study despite the increase in HR might be due to the high level of potassium in
1486 KUMOLOSASI ET AL.

Control
Diastolic BP Sugar
100 Durian 250 g
Durian 500 g

80
Diastolic BP (mmHg)

60

40

20

0
0 0.5 1 2 4 24
Time (hr)

FIGURE 2 Diastolic BP of the treatment and control groups.

Control
Sugar
Durian 250 g
Heart rate Durian 500 g
100

* **
*
80
Heart rate (bpm)

60

40

20

0
0 0.5 1 2 4 24
Time (hr)

FIGURE 3 Heart rate of the treatment and control groups.

durian. Similar results were reported when food rich in potassium, such as bananas and apricots,
were consumed.[18,19]
DURIAN EFFECTS ON BLOOD PRESSURE AND HEART RATE 1487

The placebo given in this study showed an isolated systolic hypertension effect where there was
an increase in systolic BP while diastolic BP remained normal. This might be attributed to the
sugar content as diet rich in carbohydrate has been associated with the elevation of BP.[11,20]
Similarly, food scontaining high sugar, such as doughnuts, colas, and chocolate cookies, have been
known to increase HR.[21,22] Although it can be argued that a potential limitation of this study is
the lack of measurements of blood glucose levels, the higher sugar content in 500 g of durian is the
most likely explanation for the observed increase in HR. Durian, which is abundant in most states
in Malaysia, provides a comfortable income to farmers during its season. It is usually eaten raw or
included as a main ingredient in desserts, porridges, fritters, cakes, and ice creams. Controversial
beliefs that it affects cardiovascular parameters has discouraged individuals with cardiovascular
risk factors to consume durian. More studies on how durian affects individual health status are
needed to educate the public on the risk and the benefit of durian consumption.

CONCLUSIONS

This study showed that consumption of durian at an average amount (250 g) does not affect
systolic and diastolic BP or HR, but a higher consumption (500 g) will alter HR at 0.5–2 h after
intake. However, the study was carried out on healthy male subjects aged 20–22 years old. The
changes in physiological status of individuals with age might interfere with the tolerance level of
durian intake. Therefore, further studies are warranted for healthy older individuals and pre-
hypertensive or hypertensive subjects to dismiss or confirm the anecdotal claims.

FUNDING

The authors would like to thank the Faculty of Pharmacy, Universiti Kebangsaan Malaysia for
financing the project.

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