Higher C Intake Linked to Lower Hypertension Risk

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Friday, 05 August 2011 17:58

Salt Lake City, Utah, August 2011— New research indicates a positive association between higher vitamin C intake and a decreased risk of hypertension among adults. The effect of fruit and vegetable consumption on blood pressure is unclear. A recent article published online in the journal Hypertension demonstrates a link between increased levels of vitamin C and a reduced risk of high blood pressure.  www.usana.com English researchers studied a population of 20,926 men and women aged 40 to 79 years who participated in a large European cancer study between 1993 and 1997. Blood pressure, plasma vitamin C and other factors were measured at the initial clinic visit. Questionnaire responses provided information on medical conditions, antihypertensive medication use and vitamin C intake from supplements. In this study, researchers defined high blood pressure as systolic blood pressure of at least 140 mm Hg. People with high vitamin C concentrations had lower blood pressure. After adjusting for age, sex, body mass index, cholesterol, prevalent medical conditions, smoking, physical activity, alcohol consumption, social class, education, use of vitamin C-containing supplement, and antihypertensive medication, the likelihood of having high blood pressure was 22% lower for those who were in the top 25% of plasma vitamin C levels compared with the group with the lowest levels. Each increase in plasma vitamin C equivalent to consuming one additional serving of fruit and vegetables daily was related to a 0.9 mm Hg reduction in systolic blood pressure. Study results show a strong association between vitamin C concentration, an indicator of fruit and vegetable consumption, and a lower level of blood pressure. Vitamin C is an important antioxidant which may impact hypertension in part by reducing oxidative stress. The vitamin also acts as a vasodilator by increasing the bioavailability of nitric oxide. This research provides further evidence for health benefits of dietary patterns with higher fruit and vegetable consumption. SOURCE: USANA < Prev   Next >