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

机译：生蔬菜和食用蔬菜的摄入量与血压的关系：INTERMAP研究

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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. Intakes of both total raw and total cooked vegetables considered separately were inversely related to BP in multivariate-adjusted models. Estimated average systolic BP differences associated with two s.d. differences in raw vegetable intake (68 g per 1000 kcal) and cooked vegetable intake (92 g per 1000 kcal) were −1.9 mm Hg (95% confidence interval (CI): −3.1, −0.8; P=0.001) and −1.3 mm Hg (95% CI: −2.5, −0.2; P=0.03) without body mass index (BMI) in the full model; −1.3 mm Hg (95% CI: −2.4, −0.2; P=0.02) and −0.9 mm Hg (95% CI: −2.0, 0.2; P=0.1) with additional adjustment for BMI. Among commonly consumed individual raw vegetables, tomatoes, carrots, and scallions related significantly inversely to BP. Among commonly eaten cooked vegetables, tomatoes, peas, celery, and scallions related significantly inversely to BP.
机译：据报蔬菜总摄入量与血压成反比。这种关系是否适用于生蔬菜和煮熟蔬菜尚未得到检验。在国际宏观/微量营养素和血压研究（INTERMAP）中，我们使用4个标准化的24小时全天候饮食召回和8次BP测量，报告了2195名40-59岁美国人的蔬菜摄入量与BP的横断面关联。通过多元线性回归评估了生，熟蔬菜消费与BP的关系以及主要成分。在多元调整模型中，分别考虑的总生蔬菜和煮熟蔬菜的摄入量与BP呈负相关。估计的平均收缩压与两个标准差相关d。未加工蔬菜摄入量（每1000千卡的热量为68微克）和煮熟蔬菜摄入量（每1000千卡的热量为92微克）（95％置信区间（CI）：-3.1，-0.8； P = 0.001）和-1.3完全模型中没有体重指数（BMI）的mm Hg（95％CI：-2.5，-0.2; P = 0.03）； −1.3 mmHg（95％CI：-2.4，-0.2; P = 0.02）和-0.9 mm Hg（95％CI：-2.0，0.2; P = 0.1），并针对BMI进行了额外调整。在通常食用的单个生蔬菜中，西红柿，胡萝卜和葱与BP呈显着负相关。在常见的煮熟蔬菜中，西红柿，豌豆，芹菜和葱与BP呈显着负相关。

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