A recent British study found that people who have a higher intake of vegetable protein tend to have lower blood pressure (BP). The findings were published in the January 9, 2005, issue of the Archives of Internal Medicine.
Researchers at the Imperial College London collected BP data from 4680 people aged 40 to 59 from 4 different countries over a period of 3 to 6 weeks. Data on the eating and drinking habits of the participants were collected, along with urine samples. The investigators found that those who ate more proteins from vegetables were more likely to have lower BP readings than those who ate less. In contrast to past results, this study found no link between total overall protein intake, whether animal or vegetable, and BP.
The researchers are not exactly sure how vegetable proteins influence BP. They said, however, that amino acids, which are found in proteins, may play a role as they interact with other components of vegetables, such as magnesium.
One study linked multiple pregnancies to an increased risk of developing atrial fibrillation later in life, and another investigated the association between premature delivery and cardiovascular disease.
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