Phenolic compounds of the diet and their relationship with blood pressure and biomarkers of inflammation in adults

Abstract

Increased blood pressure (BP) is a risk factor for the development of cardiovascular disease (CVD) and the intake of phenolic compounds (CF) can contribute to reducing these values.

The objectivos of the present investigation was to analyze the relationship between diet CF, BP and inflammation biomarkers.

Descriptive, correlational, cross-sectional study. Adults over 35 years old of both sexes who attended the Cardiology Service of the National Hospital of Clinics, Córdoba 2018-2019, and who signed the informed consent participated. Instruments used: clinical history, validated food frequency questionnaire, tobacco consumption, anthropometric measurements, blood pressure and laboratory analysis. The Interfood software v.1.3 was used to process the food information. The non-parametric Kruskal Wallis test, the T test and the Pearson correlation test with a significance level p <0.05 were applied. The Stata v.14.0 program was used.

The 82% presented excess weight and 69% greatly increased risk of metabolic complications. The mean systolic blood pressure was 132.4 ± 20.26 mmHg (borderline category). Serum concentrations of COL, LDL, HDL and IL-6 showed significant statistical differences between sexes (p <0.05). The average total CF consumption was 3.46 ± 5.79 gr / day, with a significant statistical difference between sexes (p = 0.008). Significant statistical associations were observed between total phenols and IL-6; flavanols with IL-1B and IL-6; flavanones, flavonols and flavones with diastolic blood pressure; flavones and IL-1B and HDL and isoflavones.

There was a positive relationships between dietary phenols, PA and serum values ​​of IL-1B and IL-6, indicating that these compounds can act as a modulating factor in these relationships.