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

Abstract

Elevated blood pressure (BP) is the leading cause of premature death and disability worldwide.1 Individuals are usually characterized as ‘normotensive’ or ‘hypertensive’ based on the cut-off level of 140/90 mm Hg; 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.2 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.2 About half of CVD occur in those with ‘normal’ BP who do not come to the attention of a clinician. Maintenance of a healthy population BP is therefore of utmost importance in the prevention of CVD. This can only be achieved when people adhere to a health-promoting lifestyle that includes body weight control, regular physical activity, low salt intake and a ‘DASH-type’ of diet.3