Polyphenol Research Group, Departament de Nutrició, Ciències de l'Alimentació i Gastronomía, Facultat de Farmàcia i Ciències de l'Alimentació, Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona, Spain.
Institut de Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet, Spain.
Eur J Prev Cardiol. 2024 Jun 3;31(8):922-934. doi: 10.1093/eurjpc/zwad363.
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 and diastolic blood pressure, and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk.
The present study was carried out within the PREDIMED (Prevención con Dieta Mediterránea) trial involving 7056 (82.5% hypertensive) participants. The consumption of tomato (g/day) was measured using a validated Food Frequency Questionnaire and categorized into four 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 analysed hypertension risk in 1097 non-hypertensive participants, studying risk reductions vs. the lowest tomato consumers. An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group β = -0.65 mmHg [95% confidence interval (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/day tomato (highest vs. lowest consumption; hazard ratio, 0.64 [95% CI, 0.51-0.89]).
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.
临床研究对番茄摄入对血压的影响得出的证据相互矛盾，来自流行病学研究的数据也有限。本研究评估了在高心血管风险的老年人中进行的为期 3 年的前瞻性纵向研究中，番茄（番茄属 Lycopersicum L.）的摄入是否与收缩压和舒张压以及高血压风险相关。
本研究在 PREDIMED（地中海饮食预防）试验中进行，涉及 7056 名（82.5%高血压）参与者。番茄（克/天）的摄入量使用经过验证的食物频率问卷进行测量，并分为四组：最低（<44 克）、中等（44-82 克）、中上（82-110 克）和最高（>110 克）。多层次线性混合模型检查了血压和番茄摄入量之间的关系。Cox 比例风险模型分析了 1097 名非高血压参与者的高血压风险，研究了与最低番茄消费者相比的风险降低情况。在中等番茄消费组和最低番茄消费组之间观察到番茄消费与舒张压之间存在负相关关系，β=-0.65mmHg[95%置信区间（CI）：-1.20，-0.10]。在 1 级高血压参与者中，中等番茄摄入量组的血压呈显著负相关。每天摄入>110 克番茄时，高血压的风险降低（最高 vs. 最低消费；风险比，0.64[95%CI，0.51-0.89]）。
包括番茄制品在内的番茄摄入对预防和治疗高血压有益。番茄摄入量越高，患高血压的风险降低 36%，而中等摄入量可降低血压，特别是在 1 级高血压中。
