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 (SBP) and Diastolic Blood Pressure (DBP), and the risk of hypertension in a prospective 3-year longitudinal study in older adults at high cardiovascular risk.

European Journal of Preventive Cardiology: Published November 2023

TAKE-HOME MESSAGE

In this exploratory analysis of the PREDIMED trial involving 7056 participants with hypertension, higher consumption of tomato and tomato-based products was associated with improved blood pressure control.

Compared with minimal consumption (<44 grams/day), intake of more than 110 grams/day (approximately 4 oz) of tomato was associated with a 36% reduced risk of incident hypertension.

These findings highlight the potential utility of tomato consumption as a lifestyle factor promoting the prevention and management of hypertension.

CONCLUSIONS

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.