Diet May Reduce Hypertension Risk
A diet rich in fruits and vegetables lowers the risk of hypertension, but only among individuals with a low intake of olive oil, according to a prospective study of a population following a Mediterranean-type diet.
The study, conducted by Jorge M. Nuñez-Cordoba, MD, and colleagues at the University of Navarra in Spain, examined the relationship between fruit-and-vegetable consumption and hypertension risk based on subjects' olive oil consumption.
Of the 8,594 participants (mean age 41.1 years) initially free of hypertension, 426 cases of hypertension developed over a median follow-up of 49.3 months.
According to the investigators, individuals with high olive oil intake already could be at low risk for hypertension, so the protective effect of fruits and vegetables may not be as apparent as it is among subjects with a low intake of olive oil.