Daily Protein Supplementation Demonstrates Blood Pressure Lowering Activity
Daily supplementation of milk and soy protein are both effective at lowering blood pressure, and both performed better that carbohydrates, report results of a clinical trial.
Milk and soy protein supplements were associated with
a 2.3 and 2.0 mmHg reduction in systolic blood pressure, compared with a refined carbohydrate supplement,
according to findings of a randomized clinical trial
published in Circulation.
"The systolic blood pressure differences we found are
small for the individual, but they are important at the population level," said researchers from Tulane University.
According to previous research, the New Orleans-based scientists note that a 2 mm Hg decrease in systolic blood pressure could lead to 6 percent fewer stroke-related deaths, a 4 percent lower rate of heart disease deaths and a
3 percent reduction in overall deaths among Americans.
The study's findings suggest that partly replacing refined carbohydrates with foods or drinks high in soy or milk
protein may help prevent and treat high blood pressure.
High blood pressure (hypertension), defined as having
a systolic and diastolic blood pressure (BP) greater than
140 and 90 mm Hg, is a major risk factor for cardiovascular disease (CVD) a disease that causes almost 50 per cent
of deaths in Europe.
The researchers recruited 352 people aged 22 or over
with pre-hypertension and stage-1 high blood pressure
and randomly assigned them to receive either 40 grams
per day of protein from soy or milk, or carbohydrate supplementation each for eight weeks.
After each intervention, the participants went through a three-week wash out period before crossing over to a different group.
Results showed that soy and milk protein supplementation was associated with reductions in systolic blood pressure
of 2.0 and 2.3 mm Hg, respectively, but no changes in diastolic blood pressure, compared with the carbohydrate group. Systolic function related to the contraction of the heart, whereas diastolic relates to the filling of the heart with blood.
"Some previous observational research on eating carbohydrates inconsistently suggested that a high carbohydrate diet might help reduce blood pressure," explained the researchers.
"In contrast, our clinical trial directly compares soy protein with milk protein on blood pressure, and shows they both lower blood pressure better than carbohydrates."
The researchers concluded: "These findings suggest that partially replacing carbohydrate with soy or milk protein might be an important component of nutrition intervention strategies for the prevention and treatment of hypertension."
Source: Circulation
"Effect of Dietary Protein Supplementation on Blood
Pressure: A Randomized, Controlled Trial"
Milk and soy protein supplements were associated with
a 2.3 and 2.0 mmHg reduction in systolic blood pressure, compared with a refined carbohydrate supplement,
according to findings of a randomized clinical trial
published in Circulation.
"The systolic blood pressure differences we found are
small for the individual, but they are important at the population level," said researchers from Tulane University.
According to previous research, the New Orleans-based scientists note that a 2 mm Hg decrease in systolic blood pressure could lead to 6 percent fewer stroke-related deaths, a 4 percent lower rate of heart disease deaths and a
3 percent reduction in overall deaths among Americans.
The study's findings suggest that partly replacing refined carbohydrates with foods or drinks high in soy or milk
protein may help prevent and treat high blood pressure.
High blood pressure (hypertension), defined as having
a systolic and diastolic blood pressure (BP) greater than
140 and 90 mm Hg, is a major risk factor for cardiovascular disease (CVD) a disease that causes almost 50 per cent
of deaths in Europe.
The researchers recruited 352 people aged 22 or over
with pre-hypertension and stage-1 high blood pressure
and randomly assigned them to receive either 40 grams
per day of protein from soy or milk, or carbohydrate supplementation each for eight weeks.
After each intervention, the participants went through a three-week wash out period before crossing over to a different group.
Results showed that soy and milk protein supplementation was associated with reductions in systolic blood pressure
of 2.0 and 2.3 mm Hg, respectively, but no changes in diastolic blood pressure, compared with the carbohydrate group. Systolic function related to the contraction of the heart, whereas diastolic relates to the filling of the heart with blood.
"Some previous observational research on eating carbohydrates inconsistently suggested that a high carbohydrate diet might help reduce blood pressure," explained the researchers.
"In contrast, our clinical trial directly compares soy protein with milk protein on blood pressure, and shows they both lower blood pressure better than carbohydrates."
The researchers concluded: "These findings suggest that partially replacing carbohydrate with soy or milk protein might be an important component of nutrition intervention strategies for the prevention and treatment of hypertension."
Source: Circulation
"Effect of Dietary Protein Supplementation on Blood
Pressure: A Randomized, Controlled Trial"
This article is for informational and educational purposes only, and is not intended to provide medical advice,diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.
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