| 1. Chobanian AV, Bakris GL, Black HR, et al. The Seventh Report of the Joint National Committee on Prevention, Detection, Evaluation, and Treatment of High Blood Pressure: The JNC 7 Report. JAMA 2003;289(19):2560-2571.2. Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T, Trichopoulou A. Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am J Clin Nutr 2004;80(4):1012-1018.3. Alonso A, Martínez González MA. Olive oil consumption and reduced incidence of hypertension: the SUN Study. Lipids 2004;39:1233-1238.4. Ferrara LA, Raimondi AS, d’Episcopo L, Guida L, Dello Russo A, Marotta T. Olive oil and reduced need for antihypertensive medications. Arch Intern Med 2000;160:837-842.5. Alemany R, Terés S, Baamonde C, Benet M, Vögler O, Escribá PV. 2-Hydroxyoleic acid. A new hypotensive molecule. Hypertension 2004;43:249-254.6. Soriguer F, Rojo Martínez G, Dobarganes MC, et al. Hypertension is related to the degradation of dietary frying oils. Am J Clin Nutr 2003;78:1092-1097. |
| Alonso A, Beunza JJ, Delgado Rodriguez M, Martínez JA, Martinez González MA. Low-fat dairy consumption and reduced risk of hypertension: the Seguimiento Universidad de Navarra (SUN) cohort. Am J Clin Nutr. 2005;82:972-9.Alonso A, De la Fuente C, Beunza JJ, Sánchez Villegas A, Martínez González MA. Chocolate consumption and incidence of hypertension. Hypertension. 2005;46:e21-2.Alonso A, De la Fuente C, Martin Arnau AM, De Irala J, Martínez JA, Martínez González MA. Fruit and vegetable consumption is inversely associated with blood pressure in a Mediterranean population with a high vegetable-fat intake: the Seguimiento Universidad de Navarra (SUN) Study. Br J Nutr. 2004;92:311-9.Martínez González MA, Alonso A, Fernández Jarne E, De Irala J. What is protective in the Mediterranean diet Atherosclerosis. 2003;166:405-7. |
