Abstract
Background/Objectives: Several studies support the effectiveness of increasing the consumption of fruits and vegetables (F&V) to prevent hypertension. However, none of them have been conducted in a Mediterranean setting. The aim of this study was to assess the association between F&V consumption and the risk of hypertension. Subjects/Methods: A prospective Mediterranean study (the SUN cohort), including 8594 participants aged 20-95 years (mean, 41.1) with median follow-up of 49 months. Results: Analyses according to the joint classification by olive oil and F&V consumption showed a significant inverse relation between F&V consumption and the risk of hypertension only among participants with a low olive oil consumption (<15 g per day). Also, tests for trend were significant only in the low olive oil intake stratum. Conclusions: We found a statistically significant interaction (P = 0.01) between olive oil intake and F&V consumption. These data suggest a sub-additive effect of both food items.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 605-612 |
| Number of pages | 8 |
| Journal | European Journal of Clinical Nutrition |
| Volume | 63 |
| Issue number | 5 |
| DOIs | |
| State | Published - 2009 |
| Externally published | Yes |
Bibliographical note
Funding Information:We thank all members of the SUN Study Group for administrative, technical and material support. We thank participants of the SUN Study for continued cooperation and participation. The SUN Study has received funding from the Spanish Ministry of Health (Grants PI030678, PI040233, PI070240, RD06/0045, and G03/140), the Navarra Regional Government (PI141/2005) and the University of Navarra. The SUN Study has received funding from the Spanish Ministry of Health (Grants PI030678, PI040233, P1070240, RD06/0045, and G03/140), the Navarra Regional Government (PI141/2005) and the University of Navarra.