Autor segons l'article: Murcia-Lesmes D; Domínguez-López I; Laveriano-Santos EP; Tresserra-Rimbau A; Castro-Barquero S; Estruch R; Vazquez-Ruiz Z; Ruiz-Canela M; Razquin C; Corella D; Sorli JV; Salas-Salvadó J; Pérez-Vega KA; Gómez-Gracia E; Lapetra J; Arós F; Fiol M; Serra-Majem L; Pinto X; Ros E; Lamuela-Raventós RM
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Salas Salvadó, Jorge
Paraules clau: Cardiovascular disease Hypertension Lycopene Mediterranean diet Observational study Predimed
Resum: Clinical studies have produced conflicting evidence on the effects of the consumption of tomatoes on blood pressure, and there are limited data from epidemiologic studies. This study assesses whether tomato consumption (Solanum lycopersicum L.) is associated with Systolic (SBP) and Diastolic Blood Pressure (DBP), and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk.The present study was carried out within the PREDIMED (Prevención con Dieta Mediterránea) trial involving 7,056 (82.5% hypertensive) participants. The consumption of tomato (g/d) was measured using a validated Food Frequency Questionnaire (FFQ) and categorized into 4 groups: lowest (<44 g), intermediate (44-82 g), upper-intermediate (82 -110 g), and highest (>110 g). Multilevel linear mixed models examined blood pressure and tomato consumption association. Cox proportional-hazards models analyzed hypertension risk in 1,097 non-hypertensive participants, studying risk reductions versus the lowest tomato consumers.An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group β = -0.65 mmHg [95% CI:-1.20, -0.10] and the lowest consumption group. A significant inverse association was observed for blood pressure in grade 1 hypertension participants in the intermediate tomato consumption group. The risk of hypertension decreased with consumption of >110 g/d tomato (highest vs lowest consumption; HR, 0.64 [95% CI, 0.51-0.89]).Tomato consumption, including tomato-based products, is beneficial in preventing and managing hypertension. Higher tomato intake reduces hypertension risk by 36%, and moderate consumption lowers blood pressure, especially in grade 1 hypertension.© The Author(s) 2023. Published by Oxford University Press on behalf of the European Society of Cardiology.
Àrees temàtiques: Biotecnología Cardiac & cardiovascular systems Cardiology and cardiovascular medicine Ciência de alimentos Ciências biológicas i Ciências biológicas ii Educação física Engenharias iv Epidemiology General medicine Medicina i Medicina ii Medicine (all) Nutrição Saúde coletiva
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: jordi.salas@urv.cat
Identificador de l'autor: 0000-0003-2700-7459
Data d'alta del registre: 2024-01-13
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Referència a l'article segons font original: European Journal Of Preventive Cardiology.
Referència de l'ítem segons les normes APA: Murcia-Lesmes D; Domínguez-López I; Laveriano-Santos EP; Tresserra-Rimbau A; Castro-Barquero S; Estruch R; Vazquez-Ruiz Z; Ruiz-Canela M; Razquin C; C (2023). Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial. European Journal Of Preventive Cardiology, (), -. DOI: 10.1093/eurjpc/zwad363
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV