Spanish Gazpacho soup lowers high blood pressure

If you still don’t know how to cook gazpacho, you will definitely learn. Regular consumption of this soup can help to reduce hypertension, say Spanish researchers.

Hypertension is one of the major health problems, it affects about 25% of the adult population. This disease is a major risk factor for development of myocardial infarction or cerebral infarction. The researchers analyzed how the consumption of gazpacho is influenced 3995 participants in the study PREDIMED, which is to prevent cardiovascular diseases is studying the influence of Mediterranean diet on the inhabitants of countries with a high risk of developing this disease.

Previous clinical and epidemiological studies also linked the consumption of the main ingredients of gazpacho (tomato, cucumber, garlic, olive oil, etc.) with a decrease in blood pressure. Now scientists want to convey to the masses that regular consumption of gazpacho is as beneficial as the consumption of the components of this dish separately. That is, the gazpacho can reduce hypertension, despite the fact that it contains salt, which is known for the high blood pressure are undesirable. Probably the bioactive elements of gazpacho counteract the effect of salt.

How do explain these results? Due to its ingredients gazpacho contains a lot of carotene, vitamin C and polyphenols. This balance of biologically active ingredients of gazpacho makes it useful for heart health and blood vessels. To find out to what extent useful, the experts used statistical techniques of logistic regression and got the following result: the risk can be reduced by up to 27%.