2026-04-18T06:13:20Zhttps://recercat.cat/oai/request

oai:recercat.cat:10230/613822025-12-20T16:59:19Zcom_2072_6col_2072_452952

00925njm 22002777a 4500 dc Murcia Lesmes, David author Pérez Vega, Karla Alejandra author Lamuela-Raventós, Rosa M. author 2024-10-14T06:28:07Z 2024-10-14T06:28:07Z 2024 Aims: 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 and diastolic blood pressure, and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk. Methods and results: The present study was carried out within the PREDIMED (Prevención con Dieta Mediterránea) trial involving 7056 (82.5% hypertensive) participants. The consumption of tomato (g/day) was measured using a validated Food Frequency Questionnaire and categorized into four 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 analysed hypertension risk in 1097 non-hypertensive participants, studying risk reductions vs. the lowest tomato consumers. An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group β = -0.65 mmHg [95% confidence interval (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/day tomato (highest vs. lowest consumption; hazard ratio, 0.64 [95% CI, 0.51-0.89]). Conclusion: 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. This research was funded by (PID2020-114022RB-I00), and CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovación y Universidades, (AEI/FEDER, UE) and Generalitat de Catalunya (2021-SGR-00334). INSA-UB is Maria de Maetzu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE). The PREDIMED study was financed by the Official Funding Agency for Biomedical Research of the Spanish Government, Instituto de Salud Carlos III (ISCIII), through grants (RTIC G03/140, RTIC RD 06/0045), and by grants by Centro Nacional de Investigaciones Cardiovasculares (CNIC 06/2007). D.M.-L. is thankful to the Colombian Ministry of Science, Technology and Innovation for the doctoral scholarship. I.D.-L. thanks the Spanish Ministry of Science and Innovation and Universities for the Formación de Profesorado Universitario (FPU20/02478) contract. E.P.L.-S. is a FI-SDUR (EMC/503/2021) fellowship from the Generalitat de Catalunya. S.C.-B. has received support from Margarita Salas fellowship, University of Barcelona. A.T.-R. is a Serra-Hunter fellow. Cardiovascular disease Hypertension Lycopene Mediterranean diet Observational study PREDIMED Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial