In a new study, researchers found that drinking unsalted tomato juice could lower blood pressure and LDL cholesterol, or ‘bad cholesterol’.
This can help lower the risk of heart disease in people at high risk.
The research was conducted by a team from Tokyo Medical and Dental University.
In the study, the team examined Japanese adults at risk of heart disease. A total of 184 men and 297 women participants were tested.
These people were provided with as much unsalted tomato juice as they wanted throughout one year.
At the end of the study, the team found that in 94 participants with untreated prehypertension or high blood pressure, the blood pressure dropped significantly.
The systolic blood pressure (upper level of the blood pressure reading) lowered from of 141.2 to 137.0 mmHg, and diastolic blood pressure (lower level of blood pressure reading) lowered from 83.3 to 80.9 mmHg.
In 125 participants with high cholesterol, the LDL cholesterol levels decreased from 155.0 to 149.9 mg/dL.
The team also found that the beneficial effects were similar among men and women and among different age groups.
They explain that tomato contains many bioactive compounds, such as carotenoid, vitamin A, calcium, and gamma‐aminobutyric acid.
These compounds may play a role in maintaining physical and psychological health, including the prevention of heart disease.
In addition, foods and drinks low in sodium could help lower the risk of high blood pressure.
This is the first study to examine the effects of tomato or tomato product intake on heart disease risk markers over the course of a year and over a wide age range.
The lead author of the study is Tamami Odai, Tokyo Medical and Dental University.
The study is published in Food Science & Nutrition.
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