Hypertension And The Fat-Soluble Vitamins A, D And E

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 mu g vs. 1655.89 +/- 902.81 mu g), and vitamin D and E intakes were lower (8.13 +/- 9.71 mu g vs. 8.25 +/- 9.52 mu g 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.