Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial

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• 作者：A. Medina-Rem贸n ; A. Vallverd煤-Queralt ; S. Arranz ; E. Ros ; M.A. Mart铆nez-Gonz谩lez ; E. Sacanella ; M.I. Covas ; D. Corella ; J. Salas-Salvad贸 ; E. G贸mez-Gracia ; V. Ruiz-Guti茅rrez ; J. Lapetra ; M. Garc铆a-Valdueza ; F. Ar贸s ; G.T. Saez ; L. Serra-Majem ; X. Pinto ; E. Vinyoles ; R. Estruch ; R.M. Lamuela-Raventos ; et al.
• 关键词：Hypertension ; Blood pressure ; Gazpacho (Mediterranean vegetable soup) ; PREDIMED study ; Polyphenols
• 刊名：Nutrition, Metabolism and Cardiovascular Diseases
• 出版年：October, 2013
• 年：2013
• 卷：23
• 期：10
• 页码：944-952
• 全文大小：268 K

文摘

Background and aim

Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting one-quarter 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聽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 鈭?.9聽mm聽Hg [95% confidence interval (CI): 鈭?.4; 鈭?.6] and 鈭?.6聽mm聽Hg (CI: 鈭?.2; 鈭?.0), respectively, and reduced diastolic BP of 鈭?.5聽mm聽Hg (CI: 鈭?.3; 鈭?.6) and 鈭?.9聽mm聽Hg (CI: 鈭?.8; 鈭?.1). By multiple-adjusted logistic regression analysis, gazpacho consumption was associated with a lower prevalence of hypertension, with OR聽=聽0.85 (CI: 0.73; 0.99) for each 250聽g/week increase and OR聽=聽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.