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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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