Key result
A 2 standard deviation higher intake of raw vegetables was significantly associated with a 1.9 mm Hg lower systolic blood pressure.
Why the study?
Does higher consumption of raw and cooked vegetables reduce blood pressure in American adults ages 40-59?
Cross-Sectional (n=2,195)
Yes
Does higher consumption of raw and cooked vegetables reduce blood pressure in American adults ages 40-59?
Mean Difference: -1.9 (95% CI -3.1–-0.8)
p-value: p=0.001
Higher consumption of both raw and cooked vegetables is independently associated with lower blood pressure in middle-aged adults.
Does not support dietary changes for BP control; hypothesis-generating and leaves causal effects of raw or cooked vegetables open.
Inverse associations have been reported of overall vegetable intake to blood pressure (BP); whether such relations prevail for both raw and cooked vegetables has not been examined. Here we report cross-sectional associations of vegetable intakes with BP for 2195 Americans ages 40-59 in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP) using four standardized multi-pass 24-h dietary recalls and eight BP measurements. Relations to BP of raw and cooked vegetables consumption, and main individual constituents were assessed by multiple linear regression. Intakes of both total raw and total cooked vegetables considered separately were inversely related to BP in multivariate-adjusted models. Estimated average systolic BP differences associated with two s.d. differences in raw vegetable intake (68 g per 1000 kcal) and cooked vegetable intake (92 g per 1000 kcal) were -1.9 mm Hg (95% confidence interval (CI): -3.1, -0.8; P=0.001) and -1.3 mm Hg (95% CI: -2.5, -0.2; P=0.03) without body mass index (BMI) in the full model; -1.3 mm Hg (95% CI: -2.4, -0.2; P=0.02) and -0.9 mm Hg (95% CI: -2.0, 0.2; P=0.1) with additional adjustment for BMI. Among commonly consumed individual raw vegetables, tomatoes, carrots, and scallions related significantly inversely to BP. Among commonly eaten cooked vegetables, tomatoes, peas, celery, and scallions related significantly inversely to BP.
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Chan et al. (2013) conducted a cross-sectional in Blood pressure (n=2,195). Raw vegetable consumption vs. Lower raw vegetable consumption was evaluated on Systolic blood pressure difference per 2 standard deviations higher raw vegetable intake (without BMI adjustment) (MD -1.9 mm Hg, 95% CI -3.1, -0.8, p=0.001). A 2 standard deviation higher intake of raw vegetables was significantly associated with a 1.9 mm Hg lower systolic blood pressure.
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