Processed Tomatoes On Vasodilatation And C-Reactive Protein (Hscrp) In Overweight And Obese Men And Women

BACKGROUND Inflammation and endothelial dysfunction are targets for lowering disease risk with dietary strategies. We tested the effect of tomato products known for their lycopene content, on inflammation and endothelial function (EF). METHODS Processed tomato‐ or non‐tomato products matched in energy, sodium, and sugar content (high tomato HT, 5 servings/d vs low tomato LT, <1 servings/d) were included in the diets of 56 free‐living individuals (Age=44±12 yr, F=35, M=21) and tested in a multi‐center, randomized, controlled trial. All subjects had a 3wk LT run‐in followed by either 6 wk HT or LT diet. A random subset of 23 subjects had 3 postprandial (6hr) visits; at wks ‐2, ‐3 (run‐in) and at 6 wk to assess the acute and residual affects of tomato after a high fat meal (HFM). Endpoints were hsCRP and flow mediated vasodilatation (FMD). RESULTS Tomato had no acute effect on hsCRP after the HFM during run‐in. However, after 6 wk HT vs LT, hsCRP was lower in response to HFM (HT:1.98 0.15, LT:2.930.27 mg/L, p=0.013). HT was associated with increased mean vessel diameter (p=0.03); however FMD was not different, possibly related to BMI (BMI by diet interaction, p=0.01). CONCLUSION These findings suggest that processed tomatoes provide a protective role on inflammation; increasing adiposity may negate the benefits of diet on EF. Study sponsored by the Tomato Products Wellness Council.