2026-04-17T05:54:53Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/530722025-11-21T05:33:30Zcom_2072_1057col_2072_478917col_2072_478921col_2072_478924

00925njm 22002777a 4500 dc Medina Remón, Alexander author Vallverdú i Queralt, Anna author Arranz Martínez, Sara author Ros Rahola, Emilio author Martínez-González, Miguel Ángel, 1957- author Sacanella Meseguer, Emilio author Covas Planells, María Isabel author Corella Piquer, Dolores author Salas Salvadó, Jordi author Gómez Gracia, Enrique author Ruiz-Gutiérrez, Valentina author Lapetra, José author García Valdueza, Marta author Arós, Fernando author Sáez Tormo, Guillermo author Serra Majem, Lluís author Pintó Sala, Xavier author Vinyoles, Ernest author Estruch Riba, Ramon author Lamuela Raventós, Rosa Ma. author 2014-03-27T14:51:28Z 2014-03-27T14:51:28Z 2013-10 2014-03-27T14:51:28Z Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting onequarter 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 Z 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR Z 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. Hipertensió Pressió sanguínia Polifenols Gaspatxo Cuina mediterrània Hypertension Blood pressure Polyphenols Gazpacho Mediterranean cooking Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial