Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/68675
Title: Effect of the Mediterranean diet on blood pressure in the PREDIMED trial: results from a randomized controlled trial
Author: Toledo, Estefanía
Hu, F. B.
Estruch Riba, Ramon
Buil-Cosiales, P.
Corella Piquer, Dolores
Salas Salvadó, Jordi
Covas Planells, María Isabel
Arós, Fernando
Gómez-Gracia, E.
Fiol Sala, Miguel
Lapetra, José
Serra Majem, Lluís
Pintó Sala, Xavier
Lamuela Raventós, Rosa Ma.
Sáez Tormo, Guillermo
Bulló, Mònica
Ruiz-Gutiérrez, Valentina
Ros Rahola, Emilio
Sorlí, José V.
Martínez-González, Miguel Ángel, 1957-
Keywords: Cuina mediterrània
Dieta
Pressió sanguínia
Malalties cardiovasculars
Mediterranean cooking
Diet
Blood pressure
Cardiovascular diseases
Issue Date: 19-Sep-2013
Publisher: BioMed Central
Abstract: Background: Hypertension can be prevented by adopting healthy dietary patterns. Our aim was to assess the 4-year effect on blood pressure (BP) control of a randomized feeding trial promoting the traditional Mediterranean dietary pattern. Methods: The PREDIMED primary prevention trial is a randomized, single-blinded, controlled trial conducted in Spanish primary healthcare centers. We recruited 7,447 men (aged 55 to 80 years) and women (aged 60 to 80 years) who had high risk for cardiovascular disease. Participants were assigned to a control group or to one of two Mediterranean diets. The control group received education on following a low-fat diet, while the groups on Mediterranean diets received nutritional education and also free foods; either extra virgin olive oil, or nuts. Trained personnel measured participants' BP at baseline and once yearly during a 4-year follow-up. We used generalized estimating equations to assess the differences between groups during the follow-up. Results: The percentage of participants with controlled BP increased in all three intervention groups (P-value for within-group changes: P<0.001). Participants allocated to either of the two Mediterranean diet groups had significantly lower diastolic BP than the participants in the control group (−1.53 mmHg (95% confidence interval (CI) −2.01 to −1.04) for the Mediterranean diet supplemented with extra virgin olive oil, and −0.65 mmHg (95% CI -1.15 to −0.15) mmHg for the Mediterranean diet supplemented with nuts). No between-group differences in changes of systolic BP were seen. Conclusions: Both the traditional Mediterranean diet and a low-fat diet exerted beneficial effects on BP and could be part of advice to patients for controlling BP. However, we found lower values of diastolic BP in the two groups promoting the Mediterranean diet with extra virgin olive oil or with nuts than in the control group.
Note: Reproducció del document publicat a: http://dx.doi.org/10.1186/1741-7015-11-207
It is part of: Bmc Medicine, 2013, vol. 11, num. 207, p. 1-10
Related resource: http://dx.doi.org/10.1186/1741-7015-11-207
URI: http://hdl.handle.net/2445/68675
ISSN: 1741-7015
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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