Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial
Authors' conclusion
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.
Study context
- Population
- Older adults at high CV risk (82.5% hypertensive)1,097 non-hypertensive for incident hypertension
- Participants
- 7,056 adults
- Comparison
- Tomato consumption categories vs lowest consumption
- Primary endpoint
- SBP, DBP and risk of hypertension
- Follow-up
- 3 years
Methodological detailsobservational analysis, prospective 3-year longitudinal
- Observational analysis
- Prospective 3-year longitudinal
Primary result
As reported in the abstract
Each group vs lowestHazard ratio (95% CI)
Highesthypertension risk (n = 1097 non-hypertensive)
0.64(0.51–0.89)
- Intermediate · DBP
- β −0.65 mmHg (95% CI −1.20 to −0.10)
Further findings
BP in grade 1 hypertension (subgroup)
- Significant inverse association with BP in the intermediate tomato consumption group
Original publication
Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial. Eur J Prev Cardiol. Published 24 November 2023. doi:10.
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