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 |
URI: | http://hdl.handle.net/2445/53072 |
Related resource: | http://dx.doi.org/10.1016/j.numecd.2012.07.008 |
ISSN: | 0939-4753 |
Appears in Collections: | Articles publicats en revistes (Medicina) Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
630267.pdf | 294.96 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.