Drinking unsalted tomato juice could help to reduce blood pressure (BP) and low‐density lipoprotein cholesterol (LDL-C) in people at risk of cardiovascular disease (CVD), suggests new research in the journal Food Science & Nutrition.
As part of the study, researchers investigated the effects of unsalted tomato juice intake on cardiovascular risk markers in 481 Japanese participants. Of these, 260 also participated in a detailed study of lifestyle factors.
Participants were provided with as much unsalted tomato juice as they wanted throughout the one-year study period and most consumed about 200 mL daily.
Researchers compared BP before and after the study period in 94 participants with untreated pre-hypertension or hypertension and found mean systolic BP (SBP) and diastolic BP (DBP) were significantly lowered after a year of tomato juice intake. SBP decreased from 141.2±12.1 to 137.0±16.3 mmHg (P=.003) while DBP decreased from 83.3±10.1 to 80.9±11.1 mmHg (P =.012, paired t test). In 127 participants with untreated dyslipidaemia, mean serum LDL‐C level significantly decreased from 155.0±23.2 to 149.9±25.0 mg/dL (P=.005, paired t test).
The authors said tomato juice could be practical as a nutritional intervention to prevent CVDs in people at risk.