Gazpacho consumption associated with lower blood pressure in a scientific study

A regular consumption of gazpacho can contribute to reduce hypertension, according to a scientific study published in the journal Nutrition, Metabolism & Cardiovascular Diseases. The first author of the article is the researcher Alexander Medina-Remón, from the Department of Nutrition and Bromatology of the Faculty of Pharmacy and the Food and Nutrition Torribera Campus of the UB, as its main author. Some IDIBAPS investigators are among the authors, such as Dr. Emili Ros, head of the IDIBAPS team Hypertension, lipids and cardiovascular risk, Dr. Emilio Sacanella and Dr. Sara Arranz, both from the IDIBAPS team Secondary lesions due to chronic alcohol ingestion, muscle pathology.

Hypertension is a major public health problem; it affects about 25 % of the adult population. It is also the main risk factor of myocardial or cerebral infarction, which is a leading cause of death in western population. This new publication has analysed the effect of gazpacho consumption in 3,995 individuals of the study PREDIMED, which analyses the effects of Mediterranean diet on the population at high cardiovascular risk to prevent cardiovascular diseases.

Information via: UB