Relation of raw and cooked vegetable consumption to blood pressur: The INTERMAP study

Journal of Human Hypertension

Volumn 28, Issue 6, 2014, Pages 353-359

  Chan, Q ^a   Stamler, J ^b   Brown, I J ^a   Daviglus, M L ^b   Van H o r n , L ^b   Dyer, A R ^b   Oude Griep, L M ^a   Miura, K ^c   Ueshima, H ^c   Zhao, L ^d   Nicholson, J K ^a   Holmes, E ^a   Elliott, P ^a  

^a IMPERIAL COLLEGE LONDON   (United Kingdom)

^b NORTHWESTERN UNIVERSITY   (United States)

^c SHIGA UNIVERSITY OF MEDICAL SCIENCE   (Japan)

^d FUWAI HOSPITAL   (China)

Author keywords

blood pressure; cooked vegetables; population study; raw vegetables

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; CALCIUM; COPPER; FOLIC ACID; GLUTAMIC ACID; MAGNESIUM; MONOUNSATURATED FATTY ACID; OMEGA 3 FATTY ACID; PANTOTHENIC ACID; PHOSPHORUS; PYRIDOXINE; RETINOL; SATURATED FATTY ACID; STARCH; TRANS FATTY ACID; VEGETABLE PROTEIN;

ADULT; ARTICLE; BEAN; BLOOD PRESSURE; BODY MASS; BROCCOLI; CALORIC INTAKE; CANNED FOOD; CARROT; CELERY; CEREAL; CONSUMER; COOKED FOOD; CROSS-SECTIONAL STUDY; CUCUMBER; DAIRY PRODUCT; DIET SUPPLEMENTATION; FEMALE; FISH; FOOD INTAKE; GARLIC; GINGER; GRAIN; HUMAN; LETTUCE; MAJOR CLINICAL STUDY; MALE; MEAT; ONION; PEA; PEPPER; POTATO; RAW FOOD; SHELLFISH; SMOKE; SWEET PEPPER; TOMATO; VEGETABLE; BLOOD PRESSURE MEASUREMENT; CLINICAL TRIAL; COMPARATIVE STUDY; CONFIDENCE INTERVAL; COOKING; DIET; EATING; HYPERTENSION; MIDDLE AGED; MULTICENTER STUDY; MULTIVARIATE ANALYSIS; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PATHOPHYSIOLOGY; PHYSIOLOGY; SENSITIVITY AND SPECIFICITY; STATISTICAL MODEL;

ADULT; BLOOD PRESSURE; BLOOD PRESSURE DETERMINATION; CONFIDENCE INTERVALS; COOKING; CROSS-SECTIONAL STUDIES; DIET; EATING; FEMALE; HUMANS; HYPERTENSION; LINEAR MODELS; MALE; MIDDLE AGED; MULTIVARIATE ANALYSIS; NUTRITION ASSESSMENT; NUTRITIVE VALUE; RAW FOODS; SENSITIVITY AND SPECIFICITY; VEGETABLES;

EID: 84900034278     PISSN: 09509240     EISSN: 14765527     Source Type: Journal    
DOI: 10.1038/jhh.2013.115     Document Type: Article

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