Originally published February 15 2006
British study finds that people who get their proteins from veggies have lower blood pressure
by Mike Adams, the Health Ranger, NaturalNews Editor
Analyzing data from the INTERMAP study, Paul Elliot of Imperial College London published a study in the Archives of Internal Medicine that claims people who receive more protein from vegetables have lower blood pressure than meat-eaters.
People who eat more protein from vegetables tend to have lower blood pressure, according to a new study in the January 9 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Other research looked directly at the effect of high overall protein intake and found that people with higher total protein intake are likely to have lower blood pressure, the authors report.
Judging by their food records and urine samples, those who ate more vegetable protein were more likely to have lower blood pressure than those who ate less vegetable protein.
Though the researchers noted a slight association between animal protein and high blood pressure, this link disappeared when they accounted for participants' height and weight.
Some of these building blocks of protein have been shown to influence blood pressure, and different amino acids were present in diets high in vegetable protein than in those that contained more animal protein.
Other dietary components of vegetables, such as magnesium, also may interact with amino acids to lower blood pressure.
"Our results are consistent with current recommendations that a diet high in vegetable products be part of a healthy lifestyle for prevention of high blood pressure and related chronic diseases," the authors write.
"Definitive ascertainment of a causal relationship between vegetable protein intake and blood pressure awaits further data from randomized controlled trials, especially regarding the effect of constituent amino acids on blood pressure."
Editor's Note: This study was supported by a grant from the National Heart, Lung, and Blood Institute, Bethesda, Md.; by the Chicago Health Research Foundation; by a grant from the Ministry of Education, Science, Sports, and Culture, Tokyo; and by national agencies in the People's Republic of China and in the United Kingdom.
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