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Eating
more fruits and vegetables can have a beneficial effect on
blood pressure, according to a study reported in the May 28th
online edition of the Lancet.
Participants
in the University of Oxford study reduced their blood pressure
by an average of 4 mm Hg systolic and 1.5 mm Hg diastolic
when they collectively increased their daily fruit and vegetable
intake from 3.4 portions to 4.9 portions over six months.
The researchers
said this much of a reduction would be enough to substantially
reduce cardiovascular disease among the general population.
They attributed the lower blood pressure to increased potassium
intake and, possibly, reduced sodium intake.
Previous
studies looking at the link between the consumption of fruits
and vegetables and blood pressure had involved the preparation
of special meals for participants.
The researchers
said their study extends these efforts by showing that people
making their own food choices can adhere to advice to increase
their consumption of fruits and vegetables.
"Our
intervention was less intensive, more generally applicable
and increased consumption of fruit and vegetables over a longer
period," the researchers said.
Source:
Hypertension
Week of June 2, 2002
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