Repositori URV

Identifier: imarina:9437353

Handle: https://hdl.handle.net/20.500.11797/imarina9437353

Authors:
Murcia-Lesmes, DavidDominguez-Lopez, InesLaveriano-Santos, Emily PTresserra-Rimbau, AnnaCastro-Barquero, SaraEstruch, RamonVazquez-Ruiz, ZenaidaRuiz-Canela, MiguelRazquin, CristinaCorella, DoloresSorli, Jose, VSalas-Salvado, JordiPerez-Vega, Karla-AlejandraGomez-Gracia, EnriqueLapetra, JoseAros, FernandoFiol, MiquelSerra-Majem, LuisPinto, XavierRos, EmilioLamuela-Raventos, Rosa M

Abstract:
Aims 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 and diastolic blood pressure, and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk.Methods and results The present study was carried out within the PREDIMED (Prevencion con Dieta Mediterranea) trial involving 7056 (82.5% hypertensive) participants. The consumption of tomato (g/day) was measured using a validated Food Frequency Questionnaire and categorized into four groups: lowest (110 g). Multilevel linear mixed models examined blood pressure and tomato consumption association. Cox proportional-hazards models analysed hypertension risk in 1097 non-hypertensive participants, studying risk reductions vs. the lowest tomato consumers. An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group beta = -0.65 mmHg [95% confidence interval (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/day tomato (highest vs. lowest consumption; hazard ratio, 0.64 [95% CI, 0.51-0.89]).Conclusion 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.