{"id":96612,"date":"2023-12-21T11:36:48","date_gmt":"2023-12-21T10:36:48","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&#038;p=96612"},"modified":"2023-12-21T11:36:52","modified_gmt":"2023-12-21T10:36:52","slug":"high-consumption-tomato-reduces-risk-hypertension","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/high-consumption-tomato-reduces-risk-hypertension\/","title":{"rendered":"Scientific news"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"450\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/04\/Bandeau-breves-ok.jpg\" alt=\"\" class=\"wp-image-82400\"\/><\/figure>\n\n\n\n<p>Discover five recent scientific articles from our food, health and sustainability watch.<\/p>\n\n\n\n<div class=\"block__brief\">\n    <strong class=\"block__brief__title\"><\/strong>\n    <span class=\"block__brief__subtitle\"><\/span>\n    <div class=\"block__brief__briefs\">\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/12\/breve-1.-ok.jpg\" alt=\"Tomatoes salad\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">High consumption of tomatoes reduces risk of hypertension <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">High consumption of tomatoes reduces risk of hypertension <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A 3-year longitudinal study assessed the association between tomato intake and <span class='tooltipsall tooltip_post_id_custom_b2b414d1fcf878722b66a577136bfb15 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>PREDIMED<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_b2b414d1fcf878722b66a577136bfb15',\"Prevenci\u00f3n con Dieta Mediterr\u00e1nea\",'0'); });<\/script> clinical trial involving <span class='tooltipsall tooltip_post_id_custom_1932bf9d984c8353959bb475a8d01c55 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>7056 participants<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_1932bf9d984c8353959bb475a8d01c55',\"82.5% suffering from high blood pressure\",'0'); });<\/script>. Tomato intake was assessed using a food frequency questionnaire and subdivided into 4 groups, depending on the amounts consumed. Statistical analysis showed that <span class='tooltipsall tooltip_post_id_custom_4961d96c42f21489e12608807c1e820d classtoolTipsCustomShortCodeOnlyForMultiTooltips'>high tomato consumption<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_4961d96c42f21489e12608807c1e820d',\"Over 100g per day\",'0'); });<\/script> reduced the risk of hypertension by 36%. Moderate consumption reduced blood pressure, particularly in participants with grade 1 hypertension. Therefore, tomato consumption, including tomato-based products, appears to be beneficial for the prevention and management of hypertension.<\/p>\n<\/div>\n                                            <a href=\"Murcia-Lesmes D, Dom\u00ednguez-L\u00f3pez I, Laveriano-Santos EP, Tresserra-Rimbau A, Castro-Barquero S, Estruch R, Vazquez-Ruiz Z, Ruiz-Canela M, Razquin C, Corella D, Sorli JV, Salas-Salvad\u00f3 J, P\u00e9rez-Vega KA, G\u00f3mez-Gracia E, Lapetra J, Ar\u00f3s F, Fiol M, Serra-Majem L, Pinto X, Ros E, Lamuela-Ravent\u00f3s RM. Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial. Eur J Prev Cardiol. 2023 Nov 24:zwad363. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Murcia-Lesmes D, Dom\u00ednguez-L\u00f3pez I, Laveriano-Santos EP, Tresserra-Rimbau A, Castro-Barquero S, Estruch R, Vazquez-Ruiz Z, Ruiz-Canela M, Razquin C, Corella D, Sorli JV, Salas-Salvad\u00f3 J, P\u00e9rez-Vega KA, G\u00f3mez-Gracia E, Lapetra J, Ar\u00f3s F, Fiol M, Serra-Majem L, Pinto X, Ros E, Lamuela-Ravent\u00f3s RM. Association between tomato consumption and blood pressure in an older population at high cardiovascular risk: observational analysis of PREDIMED trial. Eur J Prev Cardiol. 2023 Nov 24:zwad363. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/12\/breve-2.jpg\" alt=\"fruits and vegetables presentation\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\"> The cross-reaction hypothesis as the main mechanism of fruit allergies <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\"> The cross-reaction hypothesis as the main mechanism of fruit allergies <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>Epidemiological studies on the prevalence of fruit allergies remain limited. To provide more evidence, a systematic review analyzed the existing literature over the period 2009 to 2023. This work presents the main allergenic molecules found in foods of plant origin. According to this study, the mechanism underlying fruit allergies results from a <span class='tooltipsall tooltip_post_id_custom_a93c70940f41d65d5aa2528f8bd165d6 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>cross-reaction<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_a93c70940f41d65d5aa2528f8bd165d6',\"A cross-allergy occurs when a person allergic to one substance reacts to another because there are similar proteins in both substances, even though they have nothing in common. For example, pollen and fruit.\",'0'); });<\/script> between <span class='tooltipsall tooltip_post_id_custom_897a7e52062225b3209fe7afddc42fa9 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>aeroallergens<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_897a7e52062225b3209fe7afddc42fa9',\"Airborne allergens such as house dust, grass pollen and animal dander.\",'0'); });<\/script> and food allergens. Indeed, these two categories of allergens have structurally similar epitopes, and their interaction could lead to <span class='tooltipsall tooltip_post_id_custom_707cd56069263593bb64ee7c9c2e8dae classtoolTipsCustomShortCodeOnlyForMultiTooltips'>oral allergy syndrome<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_707cd56069263593bb64ee7c9c2e8dae',\"Also known as pollen-food syndrome, an allergic reaction to fresh fruit, vegetables and nuts that occurs in people allergic to pollen.\",'0'); });<\/script>. To conclude, the authors provide recommendations for improving the clinical understanding and management of fruit allergy.<\/p>\n<\/div>\n                                            <a href=\"Krikeerati T, Rodsaward P, Nawiboonwong J, Pinyopornpanish K, Phusawang S, Sompornrattanaphan M. Revisiting Fruit Allergy: Prevalence across the Globe, Diagnosis, and Current Management. Foods. 2023 Nov 10;12(22):4083. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Krikeerati T, Rodsaward P, Nawiboonwong J, Pinyopornpanish K, Phusawang S, Sompornrattanaphan M. Revisiting Fruit Allergy: Prevalence across the Globe, Diagnosis, and Current Management. Foods. 2023 Nov 10;12(22):4083. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/12\/berve-3.jpg\" alt=\"Senior couples eating and cooking veggies\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\"> Promoting adherence to nutritional guidelines: the promising results from a pilot intervention<\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\"> Promoting adherence to nutritional guidelines: the promising results from a pilot intervention<\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A study tested the effectiveness of an intervention designed to improve adherence to nutritional recommendations for cancer prevention. During a 20-week follow-up, 42 participants completed a self-regulation skills curriculum based on <span class='tooltipsall tooltip_post_id_custom_9f446c185b4efc3c2db5bf151d08d327 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>4 components<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_9f446c185b4efc3c2db5bf151d08d327',\"1\/ Messages delivered by an app when individuals go to the grocery store, 2\/ personalized messages on the benefits of behavioral changes, 3\/ coach monitoring, and 4\/ household support.\",'0'); });<\/script> targeting changes in purchasing behavior. Results showed significant reductions in the consumption of highly processed foods, red and processed meat and sweetened beverages. These changes in behavior were significantly more pronounced among participants with household support. Moreover, individuals who benefited from coach monitoring improved their consumption of fruit and vegetables compared to others. Thus, this study demonstrates feasibility and preliminary signals of efficacy of a remotely delivered intervention to facilitate adherence to dietary guidelines.   <\/p>\n<\/div>\n                                            <a href=\"Butryn ML, Hagerman CJ, Crane NT, Ehmann MM, Forman EM, Milliron BJ, Simone NL. A Proof-of-Concept Pilot Test of a Behavioral Intervention to Improve Adherence to Dietary Recommendations for Cancer Prevention. Cancer Control. 2023 Jan-Dec;30:10732748231214122. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Butryn ML, Hagerman CJ, Crane NT, Ehmann MM, Forman EM, Milliron BJ, Simone NL. A Proof-of-Concept Pilot Test of a Behavioral Intervention to Improve Adherence to Dietary Recommendations for Cancer Prevention. Cancer Control. 2023 Jan-Dec;30:10732748231214122. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/12\/breve-4.jpg\" alt=\"Woman cooking veggies\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Canada: improving culinary skills and the quality of food used for health purposes   <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Canada: improving culinary skills and the quality of food used for health purposes   <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A cross-sectional study examined the associations between diet, culinary skills and health outcomes. The study sample included 18,460 adults who participated in the <a href=\"https:\/\/www23.statcan.gc.ca\/imdb\/p2SV.pl?Function=getSurvey&#038;SDDS=3226\" rel=\"noopener\" target=\"_blank\">Canadian Community Health Survey<\/a>. Data on diet and <span class='tooltipsall tooltip_post_id_custom_d9c177bdb98d293a17042befaf3ecadb classtoolTipsCustomShortCodeOnlyForMultiTooltips'>health status<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_d9c177bdb98d293a17042befaf3ecadb',\"Fruit and vegetable consumption, global health, mental health and obesity.\",'0'); });<\/script> were collected by self-report. Results show that adults with poor cooking skills are less likely to consume enough fruit and vegetables, to be healthy, but are also less at risk of obesity than those who can cook. Similar observations were made for adults cooking with highly processed foods. They are also more likely to be obese than those who cook with unprocessed or low-processed foods. These observations suggest that culinary skills alone are not enough to reduce the risk of obesity. The quality of the food used also matters. <\/p>\n<\/div>\n                                            <a href=\"Fernandez MA, Maximova K, Fulkerson JA, Raine K PhD. Associations between cooking skills, cooking with processed foods, and health: A cross-sectional study. Appl Physiol Nutr Metab. 2023 Nov 6. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Fernandez MA, Maximova K, Fulkerson JA, Raine K PhD. Associations between cooking skills, cooking with processed foods, and health: A cross-sectional study. Appl Physiol Nutr Metab. 2023 Nov 6. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/12\/avis-expert-1.jpg\" alt=\"Veggie soup\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Italy: adhering to nutritional guidelines can limit the water footprint of diet <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Italy: adhering to nutritional guidelines can limit the water footprint of diet <\/strong>\n                    <div class=\"block__brief__brief__content\"><p><span class='tooltipsall tooltip_post_id_custom_9821e0a9ec7b67239b7dcf0b2496e16e classtoolTipsCustomShortCodeOnlyForMultiTooltips'>Water footprint<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_9821e0a9ec7b67239b7dcf0b2496e16e',\"Freshwater withdrawals required to produce one kilogram of foodstuffs.\",'0'); });<\/script> is one of the main indicators of the environmental impact of diets. For the first time, a study assessed the water footprint of recommended dietary patterns in Italy. The data reported show that the recommended dietary patterns have a low water footprint, partly related to the replacement of animal foods with plant foods. This work also demonstrates that consumer choice in the consumption of specific products within a food group could further reduce the water footprint of the diet. Such data underlines the need to inform not only consumers, but also farmers and all players in the food chain, to encourage them to make water-saving food choices. <\/p>\n<\/div>\n                                            <a href=\"Bordoni, A. Insight into the Sustainability of the Mediterranean Diet: The Water Footprint of the Recommended Italian Diet. Nutrients 2023, 15, 2204 \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Bordoni, A. Insight into the Sustainability of the Mediterranean Diet: The Water Footprint of the Recommended Italian Diet. Nutrients 2023, 15, 2204 \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n            <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-96612","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":96548,"post_author":"25","post_date":"2023-12-21 11:34:16","post_date_gmt":"2023-12-21 10:34:16","post_content":"<!-- wp:image {\"id\":96565,\"sizeSlug\":\"full\",\"linkDestination\":\"none\"} -->\n<figure class=\"wp-block-image size-full\"><img src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/12\/edito.jpg\" alt=\"\" class=\"wp-image-96565\"\/><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p><strong>Food systems<\/strong> have an evident role in <strong>both non communicable diseases and climate change<\/strong>. <strong>A transition toward food production and dietary patterns that have lower environmental impact and better health outcomes is therefore essential<\/strong>. Numerous studies are currently exploring how <strong>diet-related environmental impacts<\/strong> could be <strong>improved <\/strong>while <strong>considering nutritional quality<\/strong>, <strong>health<\/strong>, <strong>economic and social dimensions<\/strong>. <\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>Three recent articles addressing the issue of <strong>aligning sustainability with its different dimensions<\/strong> are summarized in this month\u2019s issue of the Global Fruit &amp; Vegetables Newsletter.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The first article is a systematic review providing <strong>up-to-date evidence<\/strong> on the <strong>environmental impacts<\/strong> of <strong>adhering to [tooltips keyword=\"a priori\" content = \"An a priori dietary pattern is based on predefined algorithms to quantify food and nutrient intake based on existing knowledge about the relationships between food, nutrients, and disease\"] defined dietary patterns<\/strong>. According to this work, <strong>improving diet quality can reduce diet-related environmental impacts<\/strong>, although <strong>not in all cases<\/strong>. <strong>Additional research is needed<\/strong> to clarify how <strong>healthy diets with lower environmental impact are related to financial costs<\/strong>. While consuming organic foods resulted in higher costs, dietary patterns with higher environmental impact were also higher cost within the pre-defined set of nutritionally adequate dietary patterns.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The second article evaluated the <strong>[tooltips keyword=\"environmental impact\" content = \"land use, water use and GHG emissions\"] of [tooltips keyword=\"five different U.S. dietary patterns\" content = \"Current U.S., the Healthy U.S., Mediterranean, Healthy Vegetarian, and Vegan\"]<\/strong>, including the impacts of each food subgroup. Findings showed that <strong>omnivore dietary patterns have greater environmental impacts<\/strong> on land use, water use and GHG emissions than vegetarian and vegan diets. <strong>Red meat<\/strong> was the <strong>major contributor to all three environmental impacts<\/strong> in <strong>omnivore dietary patterns<\/strong>, with a much <strong>greater magnitude<\/strong> than the top contributors in vegetarian and vegan diets (dairy foods, nuts\/seeds, and grains).<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The third article assessed the <strong>nutritional quality and greenhouse gas emissions<\/strong> of <strong>vegetarian and non-vegetarian school meals<\/strong> served in <strong>primary schools<\/strong> in France. Findings showed that <strong>increasing the frequency of vegetarian meals<\/strong>, by serving egg-based, dairy-based or vegan recipes more frequently, would <strong>reduce greenhouse gas emissions while maintaining the nutritional quality<\/strong> of the meals served in primary schools.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>These three articles highlight that <strong>healthy dietary patterns are generally more aligned with sustainability than less healthy dietary patterns,<\/strong> particularly those that consume red meat in excess. Strategies are needed to improve sustainability while also fostering economic and social inclusion.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:acf\/pictureable {\"name\":\"acf\/pictureable\",\"data\":{\"authors_0_fully_name\":\"Anna Herforth\",\"_authors_0_fully_name\":\"field_pictureable_author_fully_name\",\"authors_0_profession\":\"Senior Research Associate\",\"_authors_0_profession\":\"field_pictureable_author_profession\",\"authors_0_information\":\"Harvard T.H Chan School of Public Health, United States\",\"_authors_0_information\":\"field_pictureable_author_information\",\"authors_0_picture\":96550,\"_authors_0_picture\":\"field_pictureable_author_picture\",\"authors\":1,\"_authors\":\"field_pictureable_authors\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->\n\n<!-- wp:acf\/about {\"name\":\"acf\/about\",\"data\":{\"title\":\"About the author\",\"_title\":\"field_about_title\",\"content\":\"Anna Herforth is a Senior Research Associate at Harvard T.H Chan School of Public Health, and a Visiting Senior Researcher at Wageningen University \\u0026 Research. She holds a Ph.D. in International Nutrition from Cornell University, M.S. in Food Policy from Tufts University, and a B.S. in Plant Science from Cornell University. She is the Principal Investigator of the Global Diet Quality Project, and Co-Director of the Food Prices for Nutrition project. Dr Herforth is leading initiatives to improve measurement of food systems for healthy diets. She developed the Cost and Affordability of a Healthy Diet indicator that has recently been adopted by the UN FAO as a global food security indicator. She has worked in Africa, South Asia, and Latin America, including with agricultural and indigenous communities. Anna co-founded and co-leads the Agriculture-Nutrition Community of Practice (Ag2Nut), a professional community of over 9,000 members from 130 countries. \",\"_content\":\"field_about_content\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->","post_title":"Are healthy dietary patterns aligned with sustainability?","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"are-healthy-dietary-patterns-aligned-with-sustainability","to_ping":"","pinged":"","post_modified":"2024-10-24 17:30:46","post_modified_gmt":"2024-10-24 15:30:46","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=96548","menu_order":21,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"4","references":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tomato and hypertension, what&#039;s the link?<\/title>\n<meta name=\"description\" content=\"A positive link has been established between tomato consumption and hypertension.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/high-consumption-tomato-reduces-risk-hypertension\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scientific news \u00c9quation Nutrition\" \/>\n<meta property=\"og:description\" content=\"Scientific news \u00c9quation Nutrition\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/high-consumption-tomato-reduces-risk-hypertension\/\" \/>\n<meta property=\"og:site_name\" content=\"Aprifel\" \/>\n<meta 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