Study revealed eating gazpacho frequently helps in reducing hypertension


eat gazpachoRecently a news item revealing a new health study disclosed that eating gazpacho frequently helps in reducing hypertension. A quick search to the term gazpacho showed that gazpacho in reality has been described as a chilled soup and can also be touted as a type of salad from Spain. To the foodies when you talk about gazpacho, they start thinking about a tomato-based dish having peppers and cilantro added as a flavor. According to your taste you can add more ingredients like almonds, yogurt, cucumbers and garlic too. When you add yogurt and almonds into the soup you can expect a highly richer protein diet. Since this soup has often been served chilled you can imagine a great treat under the sun. It needs your imagination to come out with different recipes containing this dish.

According to the new study published in the journal Nutrition, Metabolism and Cardiovascular Diseases,  the study author Alexander Medina-Remón, from the Department of Nutrition and Bromatology of the Faculty of Pharmacy and the Food and Nutrition Torribera Campus of the UB announced the outcome of the study that this dish has the capability to decrease hypertension. This study has been based on around 3,995 individuals who consumed gazpacho. You may perhaps be aware that the condition of hypertension has remained the leading cause of concern as in over 25% of adult population in the US and majority of persons from around the world.

The study author revealed that an earlier study on this dish focused on the main ingredients used in this dish like cucumber, tomato, olive oil and garlic etc. But the present study was able to highlight on the benefits of regular consumption of gazpacho as a whole dish and no reference has been made individually on its ingredients, so regular intake of gazpacho has been found effective in controlling high blood pressure. According to the study author the risk which can be curtailed from this dish could be to the tune of 27 percent in some consumers.

Professor Rosa M. Lamuela, in charge of the Research Group on Natural Antioxidant of the UB and coordinator of the study was surprised on the outcome of the study which he said is unexpected as the dish contains salt.

The following research group participated in the study: the Hospital Clínic of Barcelona, the IDIBAPS, the Hospital del Mar Medical Research Institute (IMIM), the University of Navarra, the University of Valencia, the Rovira i Virgili University, the University of Malaga, the Instituto de la Grasa-CSIC, the San Pablo Healthcare Center, the University Research Institute on Health Sciences and the University Hospital of Álava.

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