A recent study suggests that consuming tomatoes is associated with a blood pressure-lowering effect and may prevent high blood pressure, especially in older individuals. The research involved 7,056 participants, and those who consumed the most tomatoes or tomato-based products daily had a 36% lower risk of developing hypertension compared to those who ate the least.
For individuals with existing high blood pressure, moderate tomato consumption was linked to a reduction in blood pressure. The study highlights the potential benefits of lycopene and potassium in tomatoes, which contribute to supple blood vessel walls and help manage the effects of sodium, controlling fluid levels in the body.
While the study did not explore the impact of tomato preparation, the author suggests that future research should consider processing methods, as cooking may enhance the bioavailability of beneficial compounds.