Soy Protein Reduces High Blood Pressure

NEW ORLEANS--According to a study published in the July issue of Annals of Internal Medicine (143, 1:1-9, 2005), increased consumption of soy protein reduced both systolic and diastolic blood pressure.

Researchers conducted a randomized, double blind, controlled trial in three Chinese communities, involving 302 study participants aged 35 to 63 years. Study participants had untreated systolic blood pressure of 130 to 159 mm Hg, and/or diastolic blood pressure of 80 to 99 mm Hg. Participants received cookies containing isolated soybean protein (40 g/d) or complex carbohydrates. At 12 weeks, participants consuming the soybean cookies were found to have reduced diastolic and systolic blood pressure values by approximately three to four mm Hg more than the carbohydrate cookies.

Researchers concluded soy protein supplementation reduced systolic and diastolic blood pressure, suggesting increased intake of soy protein may play an important role in preventing and treating hypertension.

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