Autor según el artículo: 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
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Salas Salvadó, Jorge
Palabras clave: Cardiovascular disease Hypertension Lycopene Mediterranean diet Observational study Predimed
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: jordi.salas@urv.cat
Identificador del autor: 0000-0003-2700-7459
Fecha de alta del registro: 2024-01-13
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Referencia al articulo segun fuente origial: European Journal Of Preventive Cardiology.
Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications
Repositori URV