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    Reducing blood pressure

The Mediterranean diet reduces blood pressure

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International Conference
Traditional Mediterranean Diet: Past, Present and Future
Athens, 21 - 23 April 2004

Fruit and vegetable consumption is inversely associated with blood pressure in a Mediterranean population with a high-fat intake: The Sun Study

Background:
There is evidence that a diet rich in fruits and vegetables reduces blood pressure (BP). Mediterranean diet characteristically is rich in plant-derived foods and also in fat, but studies conducted in Mediterranean countries relating diet with BP are scarce.
 
Methods:
We studied the association between fruit and vegetable consumption and BP in 8,830 participants in the SUN (Seguimiento Universidad de Navarra) study, an on-going dynamic cohort study in Spain. Diet was measured using a food-frequency questionnaire previously validated in Spain. Subjects were considered to have high BP if they reported a systolic BP around 140 mm Hg or a diastolic BP around 90 mm Hg.
 
Results:
Fat represented more than 37% of total energy intake. The adjusted prevalence odds ratio of high PB for those in the upper versus the lowest quintile of vegetable consumption was 0.59 (95% confidence interval, 0.37-0.93, p for trend 0.013). For fruit consumption, the adjusted prevalence odds ratio was 0.24 (95% Cl 0.10 to 0.57, p=0.001), after adjusting for risk factors for hypertension and other dietary exposures.
 
Conclusion:
In a Mediterranean population with an elevated fat consumption, a high fruit and vegetable intake is inversely associated with blood pressure levels. Our results support the findings of the DASH trial in a population with a different dietary profile.

 


Alvaro Alonso, Carmen de la Fuente, Jokin de Irala, Miguel Angel Martinez-Gonzalez, Department of Epidemiology and Public Health, University of Navarra, Spain
J. Alfredo Martinez, Department of Physiology and Nutrition, University of Navarra, Spain

Main Menu

Session 1: Mediterranean diet - A gift of gods
Session 2: From Mediterranean diet to Mediterranean lifestyle.
Session 3: Can the Mediterranean diet be industrialized?
Session 4: The Medi-Rivage intervention study, results after three months' follow up.
Session 5: Santorini grapes against atherosclerosis and coronary heart disease.
- Role of wine in the (Mediterranean) diet - Greece vs. Germany.
- Antioxidant activity and phenolic content of Argentine wines from different varieties and vintages.
- The bovine spongiform encephalopathy (BSE) and the variant Creutzfeldt-Jacob disease (VCJD) cases in the Mediterranean countries. Factors that influence meat safety during the contemporary cattle slaughtering process.
- Fruit and vegetable consumption is inversely associated with blood pressure in a Mediterranean population with a high-fat intake: The Sun Study.
- Serum HDL2 and HDL3 amounts and compositions are impaired in hypercholesterolemic rat fed highly on purified sardine protein despite unchanged lecithin: cholesterol acyltransferase activity.
Session 6: Bioavailability study of olive tree bioactive substances in biological fluids by mass spectrometric techniques aiming at the evaluation of their role on human health.
Session 7: The present role of the Mediterranean diet.
Session 8: Postprandial lipemia, dietary fat and Mediterranean diet.
Session 9: Contribution of table olives to the Mediterranean diet.
Session 10: Dietary Mediterranean diet in West Algerian healthy population.
Poster presentations: Development of a short dietary intake questionnaire for the quantitative estimation of adherence to the cardioprotective Mediterranean diet.

 
 
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