Lower Blood Pressure
by Eating More Vegetables - Vegetable Protein Better
When you think of protein you typically think of meat. New research
indicates that people with a higher intake of vegetable protein have
lower blood pressure. The researchers believe that amino acids found in
the vegetable protein play a role.
Other compounds found in vegetables including magnesium may also help
lower blood pressure by interacting with amino acids. According to the
researchers “Vegetable protein intake was inversely related to blood
pressure. This finding is consistent with recommendations that a diet
high in vegetable products be part of healthy lifestyle for prevention
of high blood pressure and related diseases.”
The study is published in the January 9th issue of the Archives of
Internal Medicine. The Imperial College London Researchers collected
blood pressure data from 4,680 people between the ages of 40 and 59.
They chronicled the eating and drinking habits of the participants and
saw no link between total protein intake and measured blood pressure.
The researchers found no substantial evidence linking meat consumption
to high blood pressure. Reuters reported that the slight increase in
blood pressure due to eating meat protein could be explained by the fact
that these people were usually heavier.
According to the BBC some types of amino acids have been shown to
influence blood pressure. Arginine has been shown to dilate blood
vessels. The researchers don’t know the exact reason for the vegetable
– blood pressure correlation.
According to Earth Times the lead author recommended eating more
vegetables. This will help high blood pressure related ills including
kidney malfunction and heart disease.
Even a small increase in the proportion of calories derived from
vegetables protein translated into a dip in blood pressure. This is
independent of other risk factors including exercise, sodium intake and
body weight according to Dr. Paul Elliott of Imperial College London,
the lead author.
Best Syndication Staff Writer
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