Opting for more vegetables and less meat could be the route to lower blood pressure.
A study from London’s Imperial College claims that elements present in vegetable protein but not meat protein, can reduce or control blood pressure.
It has previously been shown that vegetarians are less likely to develop high blood pressure or hypertension - abnormally high blood pressure - than people who eat meat.
But, while this had been attributed to vegetarians’ lower body weight, scientists now believe the vegetarian protein itself is responsible.
The actual effect of the protein is still unknown but researchers suggest that amino acids and magnesium present in vegetables may both contribute to lowering blood pressure.
Paul Elliott, a professor at Imperial College, says these findings support the advice to eat more fruit and vegetables.
"Our results are consistent with current recommendations that a diet high in vegetable products be part of a healthy way of life for prevention of high blood pressure and related chronic diseases," he said.
The study has been performed in Japan, China, and the US as well as the UK and Elliott is hopeful the findings could prove significant in reducing the incidence of “the biggest cause of preventable mortality worldwide”, as well as strokes and heart disease.
No comments yet