1
|
De la Torre R, Corella D, Castañer O, Martínez-González MA, Salas-Salvado J, Vila J, Estruch R, Sorli JV, Arós F, Fiol M, Ros E, Serra-Majem L, Pintó X, Gómez-Gracia E, Lapetra J, Ruiz-Canela M, Basora J, Asensio EM, Covas MI, Fitó M. Protective effect of homovanillyl alcohol on cardiovascular disease and total mortality: virgin olive oil, wine, and catechol-methylation. Am J Clin Nutr 2017; 105:1297-1304. [PMID: 28446500 DOI: 10.3945/ajcn.116.145813] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 03/20/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Hydroxytyrosol is a phenolic compound that is present in virgin olive oil (VOO) and wine. Hydroxytyrosol-related foods have been shown to protect against cardiovascular disease (CVD).Objective: We investigated the associations between hydroxytyrosol and its biological metabolite, 3-O-methyl-hydroxytyrosol, also known as homovanillyl alcohol (HVAL), with CVD and total mortality.Design: We included 1851 men and women with a mean ± SD age of 66.8 ± 6 y at high risk of CVD from prospective cohort data. The primary endpoint was a composite of myocardial infarction, stroke, and death from cardiovascular causes; the secondary endpoint was all-cause mortality. Twenty-four-hour urinary hydroxytyrosol and HVAL and catechol-O-methyltransferase (COMT) rs4680 genotypes were measured.Results: After multivariable adjustment, all biomarkers were associated, as a continuous variable, with lower CVD risk, but only HVAL showed a strong inverse association (HR: 0.44; 95% CI: 0.25, 0.80) for the comparison between quintiles. Only HVAL, as a continuous variable, was associated with total mortality (HR: 0.81; 95% CI: 0.70, 0.95). Individuals in the highest quintile of HVAL compared with the lowest had 9.2 (95% CI: 3.5, 20.8) and 6.3 (95% CI: 2.3, 12.1) additional years of life or years free of CVD, respectively, after 65 y. Individuals with the rs4680GG genotype had the highest HVAL concentrations (P = 0.05). There was no association between COMT genotypes and events or interaction between COMT genotypes and HVAL concentrations.Conclusions: We report, for the first time to our knowledge, an independent association between high urinary HVAL concentrations and a lower risk of CVD and total mortality in elderly individuals. VOO and wine consumption and a high metabolic COMT capacity for methylation are key factors for high HVAL concentrations. The association that stems from our results reinforces the benefits of 2 key components of the Mediterranean diet (wine and VOO). This trial was registered at www.predimed.es as ISRCTN35739639.
Collapse
Affiliation(s)
- Rafael De la Torre
- Hospital del Mar Research Institute, Barcelona, Spain.,Department of Experimental and Health Sciences, University Pompeu Fabra, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Dolores Corella
- Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Olga Castañer
- Hospital del Mar Research Institute, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Miguel A Martínez-González
- Preventive Medicine and Public Health, University of Navarra-Navarra Institute of Sanitary Research, Navarra, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Jordi Salas-Salvado
- Department of Biochemistry and Biotechnology, Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, Reus, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Joan Vila
- Hospital del Mar Research Institute, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Ramón Estruch
- Department of Internal Medicine, Hospital Clinic of Barcelona, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - José V Sorli
- Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Fernando Arós
- Department of Cardiology, University Hospital of Álava, Álava, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Miquel Fiol
- Health Sciences Research Institute, University of Balearic Islands, Islas Baleares, Spain.,Hospital Son Espases, Islas Baleares, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Emili Ros
- Lipid Clinic, Endocrinology and Nutrition Service, Hospital Clinic, University of Barcelona, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Lluís Serra-Majem
- University of Las Palmas de Gran Canaria, Las Palmas, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Xavier Pintó
- Lipids and Vascular Risk Unit, Internal Medicine, University Hospital of Bellvitge, Barcelona, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Enrique Gómez-Gracia
- Department of Preventive Medicine, University of Málaga, Málaga, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - José Lapetra
- Department of Family Medicine Research Unit, Sanitary District Primary Care Sevilla, Sevilla, Spain; and.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Miguel Ruiz-Canela
- Preventive Medicine and Public Health, University of Navarra-Navarra Institute of Sanitary Research, Navarra, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - José Basora
- Department of Biochemistry and Biotechnology, Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, Reus, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Eva Maria Asensio
- Genetic and Molecular Epidemiology Unit, University of Valencia, Valencia, Spain.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Maria Isabel Covas
- Hospital del Mar Research Institute, Barcelona, Spain.,Nutritional Projects Assessment (NUPROAS) Handesbolag, Nacka, Sweden.,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| | - Montserrat Fitó
- Hospital del Mar Research Institute, Barcelona, Spain; .,CIBER of Obesity Physiopathology and Nutrition, Madrid, Spain
| |
Collapse
|
2
|
Medina-Remón A, Vallverdú-Queralt A, Arranz S, Ros E, Martínez-González MA, Sacanella E, Covas MI, Corella D, Salas-Salvadó J, Gómez-Gracia E, Ruiz-Gutiérrez V, Lapetra J, García-Valdueza M, Arós F, Saez GT, Serra-Majem L, Pinto X, Vinyoles E, Estruch R, Lamuela-Raventos RM. Gazpacho consumption is associated with lower blood pressure and reduced hypertension in a high cardiovascular risk cohort. Cross-sectional study of the PREDIMED trial. Nutr Metab Cardiovasc Dis 2013; 23:944-952. [PMID: 23149074 DOI: 10.1016/j.numecd.2012.07.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2012] [Revised: 07/19/2012] [Accepted: 07/22/2012] [Indexed: 02/05/2023]
Abstract
BACKGROUND AND AIM Hypertension is a major public health problem and a leading cause of death and disability in both developed and developing countries, affecting one-quarter of the world's adult population. Our aim was to evaluate whether the consumption of gazpacho, a Mediterranean vegetable-based cold soup rich in phytochemicals, is associated with lower blood pressure (BP) and/or reduced prevalence of hypertension in individuals at high cardiovascular risk. METHODS AND RESULTS We selected 3995 individuals (58% women, mean age 67 y) at high cardiovascular risk (81% hypertensive) recruited into the PREDIMED study. BP, weight, and dietary and physical activity data were collected. In multivariate linear regression analyses, after adjustment, moderate and high gazpacho consumption categories were associated with reduced mean systolic BP of -1.9 mm Hg [95% confidence interval (CI): -3.4; -0.6] and -2.6 mm Hg (CI: -4.2; -1.0), respectively, and reduced diastolic BP of -1.5 mm Hg (CI: -2.3; -0.6) and -1.9 mm Hg (CI: -2.8; -1.1). By multiple-adjusted logistic regression analysis, gazpacho consumption was associated with a lower prevalence of hypertension, with OR = 0.85 (CI: 0.73; 0.99) for each 250 g/week increase and OR = 0.73 (CI: 0.55; 0.98) for high gazpacho consumption groups compared to the no-consumption group. CONCLUSIONS Gazpacho consumption was inversely associated with systolic and diastolic BP and prevalence of hypertension in a cross-sectional Mediterranean population at high cardiovascular risk. The association between gazpacho intake and reduction of BP is probably due to synergy among several bioactive compounds present in the vegetable ingredients used to make the recipe.
Collapse
Affiliation(s)
- A Medina-Remón
- Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona, Spain; CIBER:CB06/03 Fisiopatología de la Obesidad y la Nutrición, CIBERobn, Instituto de Salud Carlos III (ISCIII), Spain; RETICS RD06/0045, ISCIII, Spain
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|