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Ascorbic acid, blood pressure, and the American diet.
1School of Public Health, University of California, Berkeley, California 94720, USA. gblock@uclink4.berkeley.edu
Annals of the New York Academy of Sciences
|April 27, 2002
Summary
Low vitamin C levels are linked to higher blood pressure, especially in African Americans. Maintaining adequate vitamin C intake may be crucial for blood pressure regulation and hypertension prevention.
Area of Science:
- Nutritional Science
- Cardiovascular Health
- Biochemistry
Background:
- The DASH study showed fruits and vegetables lower blood pressure.
- Fruits and vegetables are rich in antioxidants like vitamin C.
- Hypertension is a significant health concern, particularly in certain demographics.
Purpose of the Study:
- To investigate the relationship between vitamin C levels and blood pressure.
- To determine if vitamin C deficiency impacts blood pressure regulation.
- To explore the role of tissue vitamin C stores in blood pressure management.
Main Methods:
- A controlled study involving a 30-day vitamin C depletion diet followed by a 30-day adequate intake period.
- Monitoring of plasma vitamin C levels and blood pressure (BP) throughout the study.
- Statistical analysis, including correlation and multivariate controls for confounding factors.
Main Results:
- Plasma vitamin C levels showed a significant inverse correlation with diastolic blood pressure (r = -0.48, P < 0.0001).
- Individuals with the lowest vitamin C levels exhibited higher diastolic BP.
- The association between vitamin C and BP remained significant after controlling for various dietary and demographic factors.
Conclusions:
- Tissue stores of vitamin C may play a role in regulating blood pressure.
- Habitually low vitamin C intake and blood levels are prevalent and may contribute to hypertension.
- Low intake of antioxidant-rich foods could be a contributing factor to hypertension, especially in populations like African Americans.