Hypertension and the Fat-Soluble Vitamins A, D and E

Agustin Llopis-González, Nuria Rubio-López, Monica Pineda-Alonso, Juan Carlos Martín-Escudero, Felipe Javier Chaves, Maximino Redondo and Maria Morales-Suarez-Varela
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Agustin Llopis-González: Unit of Public Health, Hygiene and Environmental Health, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, 46100 Valencia, Spain
Nuria Rubio-López: Unit of Public Health, Hygiene and Environmental Health, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, 46100 Valencia, Spain
Monica Pineda-Alonso: Internal Medicine Department, Rio Hortega University Hospital, 47012 Valladolid, Spain
Juan Carlos Martín-Escudero: Internal Medicine Department, Rio Hortega University Hospital, 47012 Valladolid, Spain
Felipe Javier Chaves: Genotyping and Genetic Diagnosis Unit Hospital Clinic Research Foundation and INCLIVA, University of Valencia, 46010 Valencia, Spain
Maximino Redondo: Biochemistry Department, Agencia Sanitaria Costa del Sol, University of Málaga, Red de Investigación en Servicios de Salud en Enfermedades Crónicas (REDISSEC), 29603 Marbella, Málaga, Spain
Maria Morales-Suarez-Varela: Unit of Public Health, Hygiene and Environmental Health, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Legal Medicine, University of Valencia, 46100 Valencia, Spain

IJERPH, 2015, vol. 12, issue 3, 1-17

Abstract: Hypertension affects populations globally and is thus a public health and socio-economic problem. Macronutrient and micronutrient deficiencies are common in the general population, and may be even more prevalent in hypertensive patients. This study aimed to determine a possible association between hypertension and intake of fat-soluble vitamins A, D and E. Participants were from the cross-sectional Hortega nutrition study conducted with a random sample of 1514 people (50.3% women, 49.7% men) and two groups: nonhypertensive controls ?40 years old (n = 429; 28.3%); unknown untreated hypertension cases ?40 years old (n = 246; 16.2%). Biochemical and anthropometric measurements were taken. Data on dietary intakes, education, socio-economic status, place of residence, health habits, comorbidities, alcohol consumption and smoking were collected and assessed. A descriptive data study was done and compared by ANOVA and Chi-Square. No p value higher than 0.05 was considered significant. The results showed that vitamin A intake was higher in the hypertensive subpopulation (1732.77 ± 962.27 µg vs. 1655.89 ± 902.81 µg), and vitamin D and E intakes were lower (8.13 ± 9.71 µg vs. 8.25 ± 9.52 µg and 18.79 ± 7.84 mg vs. 18.60 ± 8.20 mg, respectively). No statistically significant differences were found in any adjusted model. This study did not significantly associate intake of vitamins A, D and E with hypertension in people aged over 40. Future studies on this topic and a larger sample are necessary.

Keywords: hypertension; fat-soluble vitamin; nutritional deficiency (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2015
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