Tomato juice could help reduce cardiovascular disease risk


  • Mary Corcoran
  • Univadis Medical News
Access to the full content of this site is available only to registered healthcare professionals. Access to the full content of this site is available only to registered healthcare professionals.

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.