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Soy Protein Shows Significant Lowering of Blood Pressure

October 21, 2005

By Sahar Bedrood B.S.

Vancouver, B.C. - Increased intake of soy protein shows promising means of preventing and treating hypertension. At the 12th World Congress on Heart Disease in Vancouver B.C., Jiang He M.D. from Tulane University in Louisiana discussed the benefits of consuming soy protein for hypertension. At the meeting, sponsored by the International Academy of Cardiology, Dr. He presented results from a multi-center, double-blind, randomized, controlled trial of soybean protein in 302 Chinese adults.

Participants in the trial ate cookies containing either 40 g/day of soybean protein or 40 g of complex carbohydrate from wheat. The main study finding was a highly significant net blood pressure reduction of 4.3 (95% confidence interval -2.09 to -6.33, p<0.0001) for systolic pressure and a reduction of 2.6 (95% confidence interval -1.31 to -3.93, P<0.0001) for diastolic pressure. Systolic and diastolic blood pressure reductions (95% confidence interval) were -7.14 (-3.87 to -10.4) mm Hg and -4.72 (-2.68 to -6.75) mm Hg in persons with hypertension and -2.49 (0.22 to -5.20) mm Hg and -1.32 (0.37 to -3.01) mm Hg in those without hypertension.

These findings suggest that increased soybean protein intake may play an important role in the prevention and treatment of hypertension.

Co-authors: J He , D Gu, X Wu, J Chen, PK Whelton from Tulane University, New Orleans, LA, USA, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China

 


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