183 FRUIT (RAW, TOTAL), FRUIT JUICE INTAKE AND BLOOD PRESSURE

Abstract

Background: Epidemiological evidence suggests that fruit intake prevents cardiovascular diseases through blood pressure (BP) lowering effects. Relatively little is known about relationships between raw fruit and fruit juice with BP. Methods: Cross-sectional data from the International Study of Macro-/Micronutrients and Blood Pressure (INTERMAP) were evaluated in 4,680 men and women, ages 40-59 years from Japan, China, United Kingdom, and United States. During 4 visits, blood pressure was measured 8 times and dietary intake assessed by four 24-hour recalls. Associations between intake of total fruit (including raw fruit and fruit juice), raw fruit and fruit juice with BP were estimated using multivariable linear regression. Results: Mean fruit intakes (g/1000 kcal) were 63.3 in Japan, 68.0 in China, 88.8 in UK, and 108.2 in US. In contrast to minimal fruit juice intake in Asian countries, fruit juice contributed more to total fruit intake in the US (50%) than in UK (30%). Fruit juice intake alone was not related to BP. Total fruit and raw fruit intake (+100 g/1000 kcal) were inversely related to systolic BP, -0.96 mmHg (P ≤ 0.001) and -1.23 mmHg (P ≤ 0.001), but did not remain statistically significant after adjustment for dietary and lifestyle confounders. Participants in highest quartile of total and especially raw fruit intake had lower SBP levels (-1.1 mmHg, Ptrend: 0.09) compared with lowest quartile, but was not statistically significant. Inclusion of height and weight to the model further attenuated associations. Conclusion: Higher intake of especially raw fruit, but not fruit juice, may modestly contribute to beneficial BP levels.