High blood pressure plagues slightly more than a quarter of the world’s adult population, and the numbers are expected to increase. How can people manage their blood pressure? Are pills the answer? The best solution may lie in your refrigerator’s crisper.
Previous work showed the relationship between diet and blood pressure. A diet rich in vegetables and fruit produced lower blood pressure readings, but the studies did not differentiate between cooked and raw vegetables. The cooking process alters the chemical composition and nutritional value of vegetables.
A recent study published in the Journal of Human Hypertension, which was led by scientists at the School of Public Health, Imperial College London, examined the impact of raw and cooked vegetables on blood pressure.
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