Vegetarian diets, high in fruits and vegetables have been reported to
have a lowering effect on blood pressures. Vegetarian adults, with an
average of 5.1 yrs as a vegetarian, were examined against a matched gr
oup of non-vegetarians living in Hermosillo, Sonora, Mexico. Dietary d
ata was collected by the 24-h recall method and anthropometric measure
ments were taken. Sodium, potassium, and energy intake values were cal
culated from information in food composition data bases. Vegetarians i
n this study showed a significant lower BMI (kg/m(2)) and also had low
er sodium (1367 +/- 919 mg/d), higher potassium (3700 +/- 2294 mg/d),
and lower mean blood pressures (110/86 mm Hg) than the non-vegetarian
control group. The main variables that correlated with blood pressure
were BMI, vegetarian status, alcohol consumption, energy intake, and a
ge. In a stepwise multiple regression analysis, it was found that BMI,
alcohol and energy intakes, had an additive effect. The energy consum
ption was not significantly different for the 2 groups, however the co
mposition of the diets reflects differences in terms of energy derived
from protein, carbohydrates, and fat. A higher percentage of the non-
vegetarians were overweight and hypertensive (11.1%) compared to 2.7%
for vegetarians. Based upon the results of this study, life style as w
ell as dietary factors seem to have an important effect on health stat
us of populations in regions of transitional development such as in th
is northern Mexico.