Relation of raw and cooked vegetable consumption to blood pressure: the INTERMAP Study

Area of Science:

• Nutritional Epidemiology
• Cardiovascular Health
• Public Health Nutrition

Background:

• Previous research indicates an inverse relationship between overall vegetable intake and blood pressure (BP).
• The specific impact of raw versus cooked vegetable consumption on BP remains underexplored.
• Understanding these distinctions is crucial for targeted dietary interventions for hypertension.

Purpose of the Study:

• To investigate the cross-sectional associations of raw and cooked vegetable intakes with blood pressure.
• To identify specific raw and cooked vegetables that may influence blood pressure levels.
• To provide evidence for dietary strategies aimed at blood pressure management.

Main Methods:

• Utilized data from 2195 American adults (ages 40-59) in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP).
• Employed four standardized multi-pass 24-hour dietary recalls and eight blood pressure measurements per participant.
• Analyzed associations using multiple linear regression, adjusting for relevant covariates including body mass index (BMI).

Main Results:

• Both total raw and total cooked vegetable intakes were inversely associated with blood pressure in multivariate-adjusted models.
• A 2 s.d. increase in raw vegetable intake was associated with a -1.9 mmHg systolic BP difference, and cooked vegetables with -1.3 mmHg.
• Commonly consumed raw vegetables (tomatoes, carrots, scallions) and cooked vegetables (tomatoes, peas, celery, scallions) showed significant inverse relations to BP.

Conclusions:

• Both raw and cooked vegetable consumption are independently associated with lower blood pressure.
• Specific vegetables, including tomatoes, carrots, peas, celery, and scallions, contribute to these beneficial effects.
• Findings support the inclusion of diverse raw and cooked vegetables in diets for blood pressure control.