Lower Blood Pressure by Eating More Vegetables - Vegetable Protein Better

January 10th 2006

Lower Blood Pressure by Eating More Vegetables - Vegetable Protein

Vegetable Proteins

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.