Cured ham consumption and incidence of hypertension: The "Seguimiento Universidad de Navarra" (SUN) cohort.

Cured ham consumption and incidence of hypertension: The "Seguimiento Universidad de Navarra" (SUN) cohort. Med Clin (Barc). 2019 Nov 29;: Authors: Rico-Campà A, Sayón-Orea C, Martínez-González MÁ, Ruiz-Canela M, Ruiz-Estigarribia L, de la Fuente-Arrillaga C, Toledo E, Bes-Rastrollo M Abstract BACKGROUND AND OBJECTIVES: Cured ham is one of the most characteristic foods in the Spanish diet. Because it is a red processed meat and due to its nutritional composition, including high sodium content, a potential association between cured ham consumption and a higher risk of hypertension could be expected. However, epidemiological studies evaluating this association are scarce. We prospectively assessed the association between cured ham consumption and the incidence of hypertension. METHODS: The "Seguimiento Universidad de Navarra" (SUN) study is a cohort of Spanish middle-aged adult university graduates (average age: 38 (SD: 12) years, 60% women). We included 13,900 participants of the SUN cohort free of hypertension at baseline. One serving of cured ham is 50g. They were classified into 4 categories of cured ham consumption:
Source: Medicina Clinica - Category: General Medicine Tags: Med Clin (Barc) Source Type: research

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