Eating blueberries can guard against high blood pressure, according to new research by the University of East Anglia (UEA) and Harvard University.
High blood pressure or hypertension is one of the major cardiovascular diseases worldwide. It leads to stroke and heart disease and costs more than $300 billion each year. Around a quarter of the adult population is affected globally including 10 million people in the UK and one in three US adults.
Published next month in the American Journal of Clinical Nutrition, the new findings show that bioactive compounds in blueberries called anthocyanins offer protection against hypertension. Compared with those who do not eat blueberries, those eating at least one serving a week reduce their risk of developing the condition by 10 per cent.
Anthocyanins belong to the bioactive family of compounds called flavonoids and are found in high amounts in blackcurrants, raspberries, aubergines, blood orange juice and blueberries. Other flavonoids are found in many fruits, vegetables, grains and herbs. The flavonoids present in tea, fruit juice, red wine and dark chocolate are already known to reduce the risk of cardiovascular disease.
This is the first large study to investigate the effect of different flavonoids on hypertension.
The team of UEA and Harvard scientists studied 134,000 women and 47,000 men from the Harvard established cohorts, the Nurses' Health Study and the Health Professionals Follow-up Study over a period of 14 years. None of the participants had hypertension at the start of the study. Subjects were asked to complete health questionnaires every two years and their dietary intake was assessed every four years. Incidence of newly diagnosed hypertension during the 14-year period was then related to consumption of various different flavonoids.
During the study, 35,000 participants developed hypertension. Dietary information identified tea as the main cont
|Contact: Simon Dunford|
University of East Anglia