Hypertension and the fat-soluble vitamins A, D and E

Area of Science:

• Nutrition Science
• Public Health
• Cardiovascular Health

Background:

• Hypertension is a global health issue with potential links to nutrient deficiencies.
• Deficiencies in fat-soluble vitamins (A, D, E) may be more common in hypertensive individuals.

Purpose of the Study:

• To investigate the association between the intake of fat-soluble vitamins A, D, and E and hypertension.
• To analyze dietary patterns in relation to hypertension status in adults aged 40 and above.

Main Methods:

• Cross-sectional study using data from the Hortega nutrition study (n=1514).
• Included nonhypertensive controls (n=429) and untreated hypertension cases (n=246), all aged ≥40.
• Collected data on diet, demographics, health habits, and performed biochemical/anthropometric measurements.

Main Results:

• Vitamin A intake was slightly higher in the hypertensive group (1732.77±962.27 µg vs. 1655.89±902.81 µg).
• Vitamin D and E intakes were slightly lower in the hypertensive group (8.13±9.71 µg vs. 8.25±9.52 µg and 18.79±7.84 mg vs. 18.60±8.20 mg, respectively).
• No statistically significant differences were observed in adjusted models for vitamin A, D, or E intake and hypertension.

Conclusions:

• This study did not find a significant association between the intake of vitamins A, D, and E and hypertension in individuals over 40.
• Larger sample sizes and further research are recommended to explore potential nutritional links to hypertension.