Author, as appears in the 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
Department: Bioquímica i Biotecnologia
URV's Author/s: Salas Salvadó, Jorge
Keywords: Cardiovascular disease Hypertension Lycopene Mediterranean diet Observational study Predimed
Abstract: 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.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: jordi.salas@urv.cat
Author identifier: 0000-0003-2700-7459
Record's date: 2024-01-13
Papper version: info:eu-repo/semantics/publishedVersion
Papper original source: European Journal Of Preventive Cardiology.
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
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV