PAMPLONA, Spain—A recent study published in the European Journal of Clinical Nutrition found a statistically significant interaction (P=0.01) between olive oil intake and fruit and vegetable consumption in relation to hypertension (2009;63:605–612). Several studies support the effectiveness of increasing the consumption of fruits and vegetables (F&V) to prevent hypertension. However, none of them have been conducted in a Mediterranean setting. The aim of this study was to assess the association between F&V consumption and the risk of hypertension. A prospective Mediterranean study (the SUN cohort), including 8,594 participants aged 20 to 95 years (mean, 41.1) with median follow-up of 49 months. Analyses according to the joint classification by olive oil and F&V consumption showed a significant inverse relation between F&V consumption and the risk of hypertension only among participants with low olive oil consumption (less than 15 g per day). Also, tests for trend were significant only in the low olive oil intake stratum. These data suggest a sub-additive effect of both food items.