Abstract
PurposeDietary polyphenols have been studied for their potential effects on metabolic disorders, but studies on risk of hypertension are scarce. This study aimed to test the association between total and individual classes of dietary polyphenols and incidence of hypertension in the Polish arm of the Health, Alcohol and Psychosocial factors In Eastern Europe (HAPIEE) study.MethodsA total of 2725 participants free of hypertension at baseline were tested for blood pressure or taking hypertensive medication within the last 2 weeks at 2–4-year follow-up visit. A 148-item food frequency questionnaire and the Phenol-Explorer database were used to estimate dietary polyphenol intake. Odds ratios (ORs) and 95% confidence intervals (CIs) of hypertension comparing the various categories of exposure (total and individual classes of polyphenol intake) with the lowest one (reference category) were calculated by performing age- and energy-adjusted and multivariate-adjusted logistic regression models.ResultsDuring follow-up, 1735 incident cases of hypertension occurred. The highest quartile of total polyphenol intake was associated with 31% decreased risk of hypertension compared with the lowest intake (OR 0.69, 95% CI 0.48, 0.98) in women. There was no significant association in men. Among main classes of polyphenols, flavonoids and phenolic acids were independent contributors to this association. The analysis of individual subclasses of polyphenol revealed that, among phenolic acids, hydroxycynnamic acids were independently associated to lower odds of hypertension (OR 0.66, 95% CI 0.47, 0.93), while among flavonoids, most of the association was driven by flavanols (OR 0.56, 95% CI 0.36, 0.87).ConclusionCertain classes of dietary polyphenols were associated with lower risk of hypertension, but potential differences between men and women should be further investigated.
Highlights
Polyphenols are a group of molecules contained in a wide variety of foods and beverages commonly consumed by humans [1]
The analysis of individual subclasses of polyphenol revealed that, among phenolic acids, hydroxycynnamic acids were independently associated to lower odds of hypertension, while among flavonoids, most of the association was driven by flavanols
The highest quartile of total polyphenol intake was associated with 31% decreased risk of hypertension compared with the lowest in women but not in men
Summary
Polyphenols are a group of molecules contained in a wide variety of foods and beverages commonly consumed by humans [1] These compounds are divided into five main classes according to their chemical structure: flavonoids, phenolic acids, stilbenes, lignans, and others [2]. Their absorption and bioactivity have been reported to vary with a great extent depending on their chemical structure [3]. The aim of this study was to assess whether total, individual classes, and subclasses of dietary polyphenol intake were associated with average blood pressure and incident cases of hypertension in the Polish arm of the Health, Alcohol and Psychosocial factors In Eastern Europe (HAPIEE) study
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