Protein consumed in moderate amounts from various sources linked to lower risk for developing hypertension<\/p>\n<\/h3>\n
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THURSDAY, March 10, 2022 (HealthDay News) — Consumption of protein at appropriate levels and from a variety of sources is associated with a reduced risk for new-onset hypertension, according to a study published online March 10 in Hypertension<\/em>.<\/p>\n Chun Zhou, from Southern Medical University in Guangzhou, China, and colleagues examined associations of the variety and quantity of protein intake from eight major food sources with new-onset hypertension among 12,177 individuals. Dietary intake was measured, and the variety score of protein sources was defined as the number of protein sources consumed at the appropriate level.<\/p>\n The researchers identified U-shaped associations of percentages energy from total, unprocessed, or processed red meat-derived, whole grain-derived, and poultry-derived proteins with new-onset hypertension during a median follow-up of 6.1 years. A reverse J-shaped association was seen for fish-derived proteins; L-shaped associations were seen for egg-derived and legume-derived proteins; and a reverse L-shaped association was seen for refined grain-derived protein with new-onset hypertension. For each protein, a window of consumption (appropriate level) was identified for which a lower risk for hypertension was seen. Individuals with a higher variety score of protein sources had a significantly lower risk for new-onset hypertension (hazard ratio, 0.74 per score increment).<\/p>\n “These findings encourage the consumption of a balanced diet and emphasized the particularly important role of moderate quantity of proteins from diverse food sources for the primary prevention of hypertension,” the authors write.<\/p>\n Abstract\/Full Text (subscription or payment may be required)<\/a><\/p>\n <\/i><\/p>\n