Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/44687
Campo DC Valoridioma
dc.contributor.authorMedina-Remón, A.
dc.contributor.authorVallverdú-Queralt, A.
dc.contributor.authorArranz, S.
dc.contributor.authorRos, E.
dc.contributor.authorMartínez-González, M. A.
dc.contributor.authorSacanella, E.
dc.contributor.authorCovas, M. I.
dc.contributor.authorCorella, D.
dc.contributor.authorSalas-Salvadó, J.
dc.contributor.authorGómez-Gracia, E.
dc.contributor.authorRuiz-Gutiérrez, V.
dc.contributor.authorLapetra, J.
dc.contributor.authorGarcía-Valdueza, M.
dc.contributor.authorArós, F.
dc.contributor.authorSaez, G. T.
dc.contributor.authorSerra-Majem, L.
dc.contributor.authorPinto, X.
dc.contributor.authorVinyoles, E.
dc.contributor.authorEstruch, R.
dc.contributor.authorLamuela-Raventos, R. M.
dc.date.accessioned2018-11-22T01:41:00Z-
dc.date.available2018-11-22T01:41:00Z-
dc.date.issued2013
dc.identifier.issn0939-4753
dc.identifier.urihttp://hdl.handle.net/10553/44687-
dc.description.abstractBackground and aim: Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting one-quarter 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 = 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR = 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. (C) 2012 Elsevier B.V. All rights reserved.
dc.publisher0939-4753
dc.relation.ispartofNutrition, Metabolism and Cardiovascular Diseases
dc.sourceNutrition, Metabolism and Cardiovascular Diseases[ISSN 0939-4753],v. 23, p. 944-952
dc.subject.otherMediterranean-Style Diet
dc.subject.otherRandomized-Trial
dc.subject.otherOlive Oil
dc.subject.otherSodium
dc.subject.otherExcretion
dc.subject.otherHealth
dc.subject.otherFruit
dc.titleGazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1016/j.numecd.2012.07.008
dc.identifier.scopus84886292475-
dc.identifier.isi000325993200007
dc.contributor.authorscopusid25928525400
dc.contributor.authorscopusid36673929500
dc.contributor.authorscopusid24066253600
dc.contributor.authorscopusid35474202600
dc.contributor.authorscopusid7004290629
dc.contributor.authorscopusid7003691118
dc.contributor.authorscopusid35519153600
dc.contributor.authorscopusid7003570538
dc.contributor.authorscopusid7003357665
dc.contributor.authorscopusid57202571697
dc.contributor.authorscopusid7004979765
dc.contributor.authorscopusid6507771144
dc.contributor.authorscopusid55898293400
dc.contributor.authorscopusid7004158382
dc.contributor.authorscopusid7005090846
dc.contributor.authorscopusid35596972100
dc.contributor.authorscopusid7004430064
dc.contributor.authorscopusid6701665983
dc.contributor.authorscopusid7005989830
dc.contributor.authorscopusid7003644939
dc.description.lastpage952
dc.description.firstpage944
dc.relation.volume23
dc.type2Artículoes
dc.contributor.daisngid1227496
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dc.contributor.wosstandardWOS:Medina-Remon, A
dc.contributor.wosstandardWOS:Vallverdu-Queralt, A
dc.contributor.wosstandardWOS:Arranz, S
dc.contributor.wosstandardWOS:Ros, E
dc.contributor.wosstandardWOS:Martinez-Gonzalez, MA
dc.contributor.wosstandardWOS:Sacanella, E
dc.contributor.wosstandardWOS:Covas, MI
dc.contributor.wosstandardWOS:Corella, D
dc.contributor.wosstandardWOS:Salas-Salvado, J
dc.contributor.wosstandardWOS:Gomez-Gracia, E
dc.contributor.wosstandardWOS:Ruiz-Gutierrez, V
dc.contributor.wosstandardWOS:Lapetra, J
dc.contributor.wosstandardWOS:Garcia-Valdueza, M
dc.contributor.wosstandardWOS:Aros, F
dc.contributor.wosstandardWOS:Saez, GT
dc.contributor.wosstandardWOS:Serra-Majem, L
dc.contributor.wosstandardWOS:Pinto, X
dc.contributor.wosstandardWOS:Vinyoles, E
dc.contributor.wosstandardWOS:Estruch, R
dc.contributor.wosstandardWOS:Lamuela-Raventos, RM
dc.date.coverdateEnero 2013
dc.identifier.ulpgces
dc.description.sjr1,504
dc.description.jcr3,875
dc.description.sjrqQ1
dc.description.jcrqQ1
dc.description.scieSCIE
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR IUIBS: Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0002-9658-9061-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSerra Majem, Luis-
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