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

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

journal-of-human-hypertensionPor: Q Chan, J Stamler, I J Brown1, M L Daviglus, L Van Horn, A R Dyer, L M Oude Griep, K Miura, H Ueshima, L Zhao, J K Nicholson, E Holmes y  P Elliott1 for the INTERMAP Research Group.  Journal of Human Hypertension (2014) 28, 353–359.

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.