For Providers
Dietary Protein Supplementation Effects on Blood Pressure
Hypertension is one of public health's serious challenges because of its high prevelance and because of the increased risk of cardiovascular disease and premature death. National guidelines note lifestyle modifications as one of the critical factors in the prevention and treatment of hypertension and go on to suggest this approach to the general public.
Previous observational studies have shown limited and/or inconsistent findings when comparing dietary protein intake and BP. However, a recent randomized double-blind crossover trial showed that both vegetable (soy) protein and dairy (milk) protein supplementation, when compared with carbohydrate intake, decrease systolic BP in people diagnosed with pre- or Stage 1- hypertension. In fact, soy protein supplementations were significantly associated with a -2.0 mm Hg and a -2.3mm Hg drop in systolic BP, respectively.
These results imply that trading out high-glycemic-index refined carbohydrates for soy or milk protein may prove to be an effective dietary intervention strategy for patients with hypertension.
These results also have important clinical and public health implications. According to the National High Blood Pressure Education Program, a -2mm Hg decrease in systolic BP could lead to a 6% reduction in stroke mortality, a 4% reduction in coronary heart disease mortality, and a 3% reduction of mortality, overall.
Additional information can be found in AHA's Circulation, April, 2011; http://circheartfailure.ahajournals.org/