Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/53072
Title: Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial
Author: Medina Remón, Alexander
Vallverdú i Queralt, Anna
Arranz Martínez, Sara
Ros Rahola, Emilio
Martínez-González, Miguel Ángel, 1957-
Sacanella Meseguer, Emilio
Covas Planells, María Isabel
Corella Piquer, Dolores
Salas Salvadó, Jordi
Gómez Gracia, Enrique
Ruiz-Gutiérrez, Valentina
Lapetra, José
García Valdueza, Marta
Arós, Fernando
Sáez Tormo, Guillermo
Serra Majem, Lluís
Pintó Sala, Xavier
Vinyoles, Ernest
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
Keywords: Hipertensió
Pressió sanguínia
Polifenols
Gaspatxo
Cuina mediterrània
Hypertension
Blood pressure
Polyphenols
Gazpacho
Mediterranean cooking
Issue Date: Oct-2013
Publisher: Elsevier B.V.
Abstract: Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting onequarter of the world"s adult population. Our aim was to evaluate whether the consumption of gazpacho, a Mediterranean vegetable-based cold soup rich in phytochemicals, is associated with lower blood pressure (BP) and/or reduced prevalence of hypertension in individuals at high cardiovascular risk. Methods and results: We selected 3995 individuals (58% women, mean age 67 y) at high cardiovascular risk (81% hypertensive) recruited into the PREDIMED study. BP, weight, and dietary and physical activity data were collected. In multivariate linear regression analyses, after adjustment, moderate and high gazpacho consumption categories were associated with reduced mean systolic BP of 1.9 mm Hg [95% confidence interval (CI): 3.4; 0.6] and 2.6 mm Hg (CI: 4.2; 1.0), respectively, and reduced diastolic BP of 1.5 mm Hg (CI: 2.3; 0.6) and 1.9 mm Hg (CI: 2.8; 1.1). By multiple-adjusted logistic regression analysis, gazpacho consumption was associated with a lower prevalence of hypertension, with OR Z 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR Z 0.73 (CI: 0.55; 0.98) for high gazpacho consumption groups compared to the no-consumption group. Conclusions: Gazpacho consumption was inversely associated with systolic and diastolic BP and prevalence of hypertension in a cross-sectional Mediterranean population at high cardiovascular risk. The association between gazpacho intake and reduction of BP is probably due to synergy among several bioactive compounds present in the vegetable ingredients used to make the recipe.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1016/j.numecd.2012.07.008
It is part of: Nutrition Metabolism and Cardiovascular Diseases, 2013, vol. 23, num. 10, p. 944-952
Related resource: http://dx.doi.org/10.1016/j.numecd.2012.07.008
URI: http://hdl.handle.net/2445/53072
ISSN: 0939-4753
Appears in Collections:Articles publicats en revistes (Medicina)
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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