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

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 p... Full description

Main Author: Medina Remón, Alexander
Other Authors: Vallverdú I Queralt, Anna , Arranz Martínez, Sara , Ros Rahola, Emilio , Martínez - González, Miguel Ángel, - , Sacanella Meseguer, Emilio , Covas Planells, María Isabel , Corella Piquer, Dolores , Salas Salvadó, Jordi , Gómez Gracia, Enrique , Ruiz - Gutiérrez, V , Lapetra, J , García Valdueza, Marta , Arós, Fernando , Saez Tormo, Guillermo , Serra Majem, Lluís , Pintó Sala, Xavier , Vinyoles, Ernest , Estruch Riba, Ramon , Lamuela Raventós, Rosa Ma
Format: Electronic Article Electronic Article
Language: English
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Quelle: RECERCAT (Dipòsit de la Recerca de Catalunya)
Created: 2014
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recordid: cbuc_cat2072/227413
title: Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial
format: Article
creator:
  • Medina Remón, Alexander
  • Vallverdú I Queralt, Anna
  • Arranz Martínez, Sara
  • Ros Rahola, Emilio
  • Martínez - González, Miguel Ángel, -
  • Sacanella Meseguer, Emilio
  • Covas Planells, María Isabel
  • Corella Piquer, Dolores
  • Salas Salvadó, Jordi
  • Gómez Gracia, Enrique
  • Ruiz - Gutiérrez, V
  • Lapetra, J
  • García Valdueza, Marta
  • Arós, Fernando
  • Saez Tormo, Guillermo
  • Serra Majem, Lluís
  • Pintó Sala, Xavier
  • Vinyoles, Ernest
  • Estruch Riba, Ramon
  • Lamuela Raventós, Rosa Ma
subjects:
  • Hipertensió
  • Pressió Sanguínia
  • Polifenols
  • Gaspatxo
  • Cuina Mediterrània
  • Hypertension
  • Blood Pressure
  • Polyphenols
  • Gazpacho
  • Mediterranean Cooking
ispartof:
description: 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.
language: eng
source: RECERCAT (Dipòsit de la Recerca de Catalunya)
identifier:
fulltext: fulltext_linktorsrc
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titleGazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial
creatorMedina Remón, Alexander ; Vallverdú I Queralt, Anna ; Arranz Martínez, Sara ; Ros Rahola, Emilio ; Martínez - González, Miguel Ángel, - ; Sacanella Meseguer, Emilio ; Covas Planells, María Isabel ; Corella Piquer, Dolores ; Salas Salvadó, Jordi ; Gómez Gracia, Enrique ; Ruiz - Gutiérrez, V ; Lapetra, J ; García Valdueza, Marta ; Arós, Fernando ; Saez Tormo, Guillermo ; Serra Majem, Lluís ; Pintó Sala, Xavier ; Vinyoles, Ernest ; Estruch Riba, Ramon ; Lamuela Raventós, Rosa Ma
creationdate2014
subjectHipertensió ; Pressió Sanguínia ; Polifenols ; Gaspatxo ; Cuina Mediterrània ; Hypertension ; Blood Pressure ; Polyphenols ; Gazpacho ; Mediterranean Cooking
descriptionHypertension 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.
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0Medina Remón, Alexander
1Vallverdú i Queralt, Anna
2Arranz Martínez, Sara
3Ros Rahola, Emilio
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5Sacanella Meseguer, Emilio
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9Gómez Gracia, Enrique
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12García Valdueza, Marta
13Arós, Fernando
14Saez Tormo, Guillermo
15Serra Majem, Lluís
16Pintó Sala, Xavier
17Vinyoles, Ernest
18Estruch Riba, Ramon
19Lamuela Raventós, Rosa Ma.
titleGazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial
descriptionHypertension 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.
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titleGazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial
authorMedina Remón, Alexander ; Vallverdú I Queralt, Anna ; Arranz Martínez, Sara ; Ros Rahola, Emilio ; Martínez - González, Miguel Ángel, - ; Sacanella Meseguer, Emilio ; Covas Planells, María Isabel ; Corella Piquer, Dolores ; Salas Salvadó, Jordi ; Gómez Gracia, Enrique ; Ruiz - Gutiérrez, V ; Lapetra, J ; García Valdueza, Marta ; Arós, Fernando ; Saez Tormo, Guillermo ; Serra Majem, Lluís ; Pintó Sala, Xavier ; Vinyoles, Ernest ; Estruch Riba, Ramon ; Lamuela Raventós, Rosa Ma
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6Covas Planells, María Isabel
7Corella Piquer, Dolores
8Salas Salvadó, Jordi
9Gómez Gracia, Enrique
10Ruiz - Gutiérrez, V
11Lapetra, J
12García Valdueza, Marta
13Arós, Fernando
14Saez Tormo, Guillermo
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16Pintó Sala, Xavier
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2Arranz Martínez, Sara
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5Sacanella Meseguer, Emilio
6Covas Planells, María Isabel
7Corella Piquer, Dolores
8Salas Salvadó, Jordi
9Gómez Gracia, Enrique
10Ruiz - Gutiérrez, V
11Lapetra, J
12García Valdueza, Marta
13Arós, Fernando
14Saez Tormo, Guillermo
15Serra Majem, Lluís
16Pintó Sala, Xavier
17Vinyoles, Ernest
18Estruch Riba, Ramon
19Lamuela Raventós, Rosa Ma
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abstractHypertension 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.
pubElsevier B.V.
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date2014-03-28