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Soy protein exerted BP-lowering effect in 12-week randomized trial.(Clinical Rounds)
VANCOUVER, B.C. -- Increased intake of soybean protein may provide an important means of preventing and treating hypertension, Jiang He, M.D., declared at a meeting sponsored by the International Academy of Cardiology.
He presented results from a multicenter, double-blind, randomized, controlled trial of soybean protein in 302 Chinese adults with prehypertension or stage 1 hypertension. Participants in the 12-week trial ate cookies containing either 40 g/day of isolated soybean protein or 40 g of complex carbohydrates from wheat. The cookies were identical in taste and appearance; most ate them in lieu of their usual breakfast. Adherence was excellent, with 93% of all cookies in both groups being eaten.
Baseline mean blood pressure was 135.0/84.7 mm Hg.
The main study finding was a highly significant net blood pressure reduction of 4.3 mm Hg for systolic and 2.8 mm Hg for diastolic in the soy arm, compared with the control group.
This effect was larger than was found in studies of currently recommended lifestyle modifications, with the single notable exception of the National Heart, Lung, and Blood Institute-sponsored Dietary Approaches to Stop Hypertension (DASH) diet, noted Dr. He of Tulane University, New Orleans.
The blood pressure reduction was greater in subjects with stage 1 hypertension than in those who ...
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