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

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

Por: J M Geleijnse.  Journal of Human Hypertension (2014) 28, 343–344.

Elevated blood pressure (BP) is the leading cause of premature death and disability worldwide. Individuals are usually characterized as ‘normotensive’ or ‘hypertensive’ based on the cut-off level of 140/90mmHg; however, there is no such thing as a threshold for the effect of BP on disease risk. Already from systolic BP levels of 115?mm?Hg upward, there is a gradual increase in the risk for cardiovascular diseases (CVD) and mortality. Overall, in middle-aged populations, a 2-mm?Hg higher systolic BP is associated with a 6–8% higher risk of stroke and 4–5% higher risk of coronary heart disease.