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Title: Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial
Author: Murcia-Lesmes, David
Domínguez López, Inés
Laveriano-Santos, Emily P.
Tresserra i Rimbau, Anna
Castro Barquero, Sara
Estruch Riba, Ramon
Vázquez Ruiz, Zenaida
Ruiz Canela, Miguel
Razquin, Cristina
Corella Piquer, Dolores
Sorlí, José V.
Salas Salvadó, Jordi
Pérez Vega, Karla Alejandra
Gómez Gracia, Enrique
Lapetra, José
Arós, Fernando
Fiol Sala, Miguel
Serra Majem, Lluís
Pintó Sala, Xavier
Ros Rahola, Emilio
Lamuela Raventós, Rosa Ma.
Keywords: Cuina mediterrània
Malalties cardiovasculars
Mediterranean cooking
Cardiovascular diseases
Issue Date: 24-Nov-2023
Abstract: <p><strong>Aims: </strong>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.<strong>Methods: </strong>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.<strong>Results: </strong>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]).<strong>Conclusions: </strong>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.</p>
It is part of: 2023
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ISSN: 2047-4873
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Medicina)

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