High dietary total antioxidant capacity is associated with a reduced risk of hypertension in French women.

ABSTRACT:

Background

Although there is evidence for a reduced risk of hypertension associated with fruit and vegetable consumption, the relationship between the total antioxidant capacity of the diet (TAC) and the risk of hypertension has not been previously examined. We aimed to evaluate that association in the large E3N French prospective cohort of women.

Methods

Dietary TAC was estimated using total radical-trapping ability parameter (TRAP) assay food values; self-reported incident hypertension cases were validated. Cox regression models were adjusted for conventional risk factors, body mass index, physical activity, energy, sodium, magnesium, omega-3 fatty acids, and alcohol.

Results

After an average 12.7 years of follow up, there were 9350 incident cases of hypertension am

SUBMITTER: Villaverde P 

PROVIDER: S-EPMC6560825 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature