An article in the European Journal of Preventive Cardiology, the authors that a higher consumption of tomato and tomato-based products was associated with improved blood pressure control. They stated that these findings highlight the potential utility of tomato consumption as a lifestyle factor promoting the prevention and management of hypertension. ~ Dr. Broussard
December 06, 2023
European Journal of Preventive Cardiology
TAKE-HOME MESSAGE
- In this exploratory analysis of the PREDIMED trial involving 7056 participants with hypertension, higher consumption of tomato and tomato-based products was associated with improved blood pressure control. Compared with minimal consumption (<44 grams/day), intake of more than 110 grams/day (approximately 4 oz) of tomato was associated with a 36% reduced risk of incident hypertension.
- These findings highlight the potential utility of tomato consumption as a lifestyle factor promoting the prevention and management of hypertension.– John W. Ostrominski, MD
Abstract
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 (SBP) and Diastolic Blood Pressure (DBP), and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk.
METHODS
The present study was carried out within the PREDIMED (Prevención con Dieta Mediterránea) trial involving 7,056 (82.5% hypertensive) participants. The consumption of tomato (g/d) was measured using a validated Food Frequency Questionnaire (FFQ) and categorized into 4 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 analyzed hypertension risk in 1,097 non-hypertensive participants, studying risk reductions versus the lowest tomato consumers.
RESULTS
An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group β = -0.65 mmHg [95% 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/d tomato (highest vs lowest consumption; HR, 0.64 [95% CI, 0.51-0.89]).
CONCLUSIONS
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.