{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T22:59:11Z","timestamp":1793228351364,"version":"4.5.0"},"reference-count":46,"publisher":"Oxford University Press (OUP)","issue":"8","license":[{"start":{"date-parts":[[2023,11,24]],"date-time":"2023-11-24T00:00:00Z","timestamp":1700784000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004587","name":"Instituto de Salud Carlos III","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004587","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002809","name":"Generalitat de Catalunya","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"MICIN\/AEI\/FEDER"},{"DOI":"10.13039\/501100005884","name":"Centro Nacional de Investigaciones Cardiovasculares","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100005884","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003545","name":"Ministry of Science, Technology and Innovation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003545","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science Innovation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005774","name":"University of Barcelona","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100005774","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,6,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:sec>\n                  <jats:title>Aims<\/jats:title>\n                  <jats:p>Clinical studies have produced conflicting evidence on the effects of the consumption of tomatoes on blood pressure, and there are limited data from epidemiologic studies. This study assesses whether tomato consumption (Solanum lycopersicum L.) is associated with systolic and diastolic blood pressure, and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods and results<\/jats:title>\n                  <jats:p>The present study was carried out within the PREDIMED (Prevenci\u00f3n con Dieta Mediterr\u00e1nea) trial involving 7056 (82.5% hypertensive) participants. The consumption of tomato (g\/day) was measured using a validated Food Frequency Questionnaire and categorized into four groups: lowest (&amp;lt;44\u2005g), intermediate (44\u201382\u2005g), upper-intermediate (82\u2013110\u2005g), and highest (&amp;gt;110\u2005g). Multilevel linear mixed models examined blood pressure and tomato consumption association. Cox proportional-hazards models analysed hypertension risk in 1097 non-hypertensive participants, studying risk reductions vs. the lowest tomato consumers. An inverse association between tomato consumption and diastolic blood pressure was observed between the intermediate group \u03b2 = \u22120.65\u2005mmHg [95% confidence interval (CI): \u22121.20, \u22120.10] and the lowest consumption group. A significant inverse association was observed for blood pressure in grade 1 hypertension participants in the intermediate tomato consumption group. The risk of hypertension decreased with consumption of &amp;gt;110\u2005g\/day tomato (highest vs. lowest consumption; hazard ratio, 0.64 [95% CI, 0.51\u20130.89]).<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Conclusion<\/jats:title>\n                  <jats:p>Tomato consumption, including tomato-based products, is beneficial in preventing and managing hypertension. Higher tomato intake reduces hypertension risk by 36%, and moderate consumption lowers blood pressure, especially in grade 1 hypertension.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1093\/eurjpc\/zwad363","type":"journal-article","created":{"date-parts":[[2023,11,25]],"date-time":"2023-11-25T03:45:56Z","timestamp":1700883956000},"page":"922-934","source":"Crossref","is-referenced-by-count":13,"title":["Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial"],"prefix":"10.1093","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6390-4988","authenticated-orcid":false,"given":"David","family":"Murcia-Lesmes","sequence":"first","affiliation":[{"name":"Polyphenol Research Group, Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronom\u00eda, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3 , Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona , Spain"},{"name":"Institut de Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona , Av. Prat de la Riba, 171, Edifici La Masia, 08921 Santa Coloma de Gramenet , Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"In\u00e9s","family":"Dom\u00ednguez-L\u00f3pez","sequence":"additional","affiliation":[{"name":"Polyphenol Research Group, Departament de Nutrici\u00f3, Ci\u00e8ncies de l\u2019Alimentaci\u00f3 i Gastronom\u00eda, Facultat de Farm\u00e0cia i Ci\u00e8ncies de l\u2019Alimentaci\u00f3 , Avda. Joan XXIII, 27-31, Edifici B, 08028 Barcelona , Spain"},{"name":"Institut de Nutrici\u00f3 i Seguretat Aliment\u00e0ria (INSA-UB), Universitat de Barcelona , Av. 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