A new study published in the European Journal of Preventive Cardiology has found that tomato consumption is associated with a reduced risk of developing high blood pressure. The study observed 7,056 participants and found that those with higher tomato intake experienced a noticeable reduction in blood pressure, particularly those with stage 1 hypertension. Researchers believe that lycopene, the most abundant carotenoid in tomatoes, is responsible for these positive effects by reducing blood pressure and improving blood flow. Additionally, they suggest that cooking tomatoes can enhance the bioavailability of these beneficial compounds. The study provides valuable insights for older adults at risk for hypertension and cardiovascular issues.
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Study Says They May Reduce Risk Of High Blood Pressure
