Abstract
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 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 = 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR = 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.
Keywords
Acronyms:
BP (blood pressure), CI (confidence interval), DASH (Dietary Approaches to Stop Hypertension), FFQ (food frequency questionnaire), OR (Odds ratio), PREDIMED (prevention with Mediterranean diet study), SD (standard deviations), TMD (traditional Mediterranean diet)To read this article in full you will need to make a payment
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Article info
Publication history
Published online: November 12, 2012
Accepted:
July 22,
2012
Received in revised form:
July 19,
2012
Received:
January 22,
2012
Identification
Copyright
© 2012 Elsevier B.V. Published by Elsevier Inc. All rights reserved.
