Effect of Red Grape Consumption on Blood Pressure of Healthy Students

High blood pressure is among the main causes of death. Controlled studies show that 5 mmHg decrease in diastolic blood pressure lowers the risk of stroke up to 40% and cardiovascular disease. (CVD) up to 15%. The aim of this study was to examine the effect of red grape consumption, a major source of flavonoieds, on blood pressure in normotensive persons. This prospective study was a clinical trial with a control group. Among the students of Isfahan university, we chose 40 individuals who were randomly divided into two equal groups case and control. The case group received 500g red grape per day for one month. Blood pressure was measured at baseline and at the end of trial. Mean blood pressures changes before and after study among two groups were compared using paired and independent t-tests. The mean variation of Systolic Blood Pressure (SBP) for case and control groups was 12.71±3 (p<0.05) and 7.07±1.66 (p>005) respectively. These values for diastolic Blood Pressure were significant (p=0.04). Red grape consumption decreases DBP. Short-term stusdy and/or working on healthy young people with more effective haemostatic mechanisms may account for the lack of effect of red grape on SBP. Since daily diets can impose their effects during life and for improving the metabolic profile a healthy diet and a balanced lifestyle are needed.