High blood sugar and high blood pressure: Can you take vitamin C?

Patients with high blood sugar and high blood pressure can take vitamin C. Vitamin C is a water-soluble vitamin primarily used to prevent scurvy and can also be used in the treatment of various diseases. It does not inherently raise blood pressure or blood sugar levels. Moreover, appropriate intake of vitamin C may provide certain benefits to individuals with hypertension and elevated blood glucose, such as helping to lower cholesterol and improve pancreatic cell function. Excessive intake of vitamin C may cause adverse symptoms such as diarrhea and nausea; therefore, its intake should be appropriately controlled. For patients with high blood pressure and high blood sugar, dietary regulation is one of the key management factors. While consuming vitamin C, attention should also be given to a low-salt, low-sugar, and low-fat diet, avoiding excessive intake of foods high in sugar and sodium, and regular monitoring of blood pressure and blood glucose levels. If necessary, it is recommended to consult a professional physician or dietitian for advice to develop a personalized dietary plan.