Milk, Soy Protein Intake Tied to Reduced Systolic BP

Soy, milk proteins reduce systolic BP in patients with prehypertension and stage 1 hypertension

WEDNESDAY, July 20 (HealthDay News) -- Soy and milk protein intake is associated with reduced systolic blood pressure (BP) in patients with prehypertension and stage 1 hypertension, according to a study published online July 18 in Circulation.

Jiang He, M.D, Ph.D., from the Tulane University School of Public Health and Tropical Medicine in New Orleans, and colleagues compared the effect of soy protein, milk protein, and carbohydrate supplementation on BP among 352 healthy adults diagnosed with prehypertension or stage 1 hypertension. Data were collected through a randomized, crossover trial with three intervention phases conducted between 2003 and 2008. Participants were randomized to take 40 g/day of soy protein, milk protein, or carbohydrate supplementation each for eight weeks. Between each intervention, there was a three-week washout period. During each intervention phase, three BP readings were measured at two baseline and two termination visits.

The investigators found that both soy and milk protein supplementations were associated with a statistically significant reduction in systolic BP, with a 2 and 2.3 mm Hg reduction, respectively, compared with carbohydrate supplementation. The reduction in diastolic BP was not statistically significant. The BP reductions were not significantly different with soy or milk protein supplementation.

"Both soy and milk protein [supplements] reduce systolic BP compared with a high-glycemic-index refined carbohydrate supplement among patients with prehypertension and stage 1 hypertension," the authors write. "These findings suggest that partially replacing carbohydrate with soy or milk protein might be an important component of nutrition intervention strategies for the prevention and treatment of hypertension."

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