Total Polyphenol Intake, Polyphenol Subtypes, and Prevalence of Hypertension in the CUME Cohort. Issue 1 (2nd January 2023)

• Record Type: Journal Article
• Authors: Coletro, Hillary Nascimento; Bressan, Josefina; Diniz, Amanda Popolino; Hermsdorff, Helen Hermana Miranda; Pimenta, Adriano Marçal; Meireles, Adriana Lúcia; Mendonça, Raquel de Deus; Carraro, Júlia Cristina Cardoso
• Is Part Of: Journal of the American Nutrition Association. Volume 42:Issue 1(2023)
• Page Start: 15
• Page End: 26
• Publication Date: 2023-01-02
• Subjects: dietary polyphenols -- flavonoids -- hydroxybenzoic acids -- flavonols -- hypertension; Nutrition -- Periodicals; Nutrition disorders -- Periodicals; 613.205
• DOI: 10.1080/07315724.2021.1977735
• Languages: English
• ISSNs: 2769-7061

Abstract

Abstract: Objective: Epidemiological studies have shown associations between polyphenol consumption and reduced risk of cardiovascular diseases. This study aimed to assess the association between polyphenol intake and the prevalence of hypertension.Methods: This cross-sectional study was performed on data from the Cohort of Universities of Minas Gerais (CUME) project. Participants completed an online food frequency questionnaire, and polyphenol intake was assessed using the Phenol-Explorer database and articles. Hypertension was determined by a medical diagnosis, having a blood pressure ≥ 130 mmHg/80 mmHg, or using antihypertensive drugs. Adjusted logistic regression models were used to estimate the odds ratios (ORs) and 95% confidence intervals (95% CIs) for the prevalence of hypertension.Results: The prevalence of hypertension was 39.57%, and the average intake of total polyphenols was 860.79 mg/day. The highest (5 th quintile) intake of flavonoids (mean: 368.46mg/day; OR: 0.83; 95%CI 0.70; 0.97), hydroxybenzoic acids (mean: 379.38mg/day; OR: 0.77; 95%CI: 0.66;0.91), and flavonols (mean: 44.13mg/day; OR: 0.79; 95%CI: 0.67; 0.93) was inversely associated with hypertension prevalence, compared to the lowest intake (1 st quintile).Conclusions: Our findings demonstrate that the intake of flavonoids, hydroxybenzoic acids, and flavonols is associated with a lower prevalence of hypertension.