Soy products lower blood pressure

March 31, 2012

Young adults hoping to lower their blood pressure can now rely on soy products. A new research, conducted by Safiya Richardson of Columbia University showed the benefits of moderate intake of isoflavone in young adults. Isoflavones is a key compound in soy milk, tofu, green tea, and even peanuts. It works by increasing the production of enzymes that create nitric oxide, a substance that helps to dilate or widen blood vessels, thereby reducing the pressure created by blood against he vessel walls.

The study found that isoflavone intake of more than 2.5 mg per day had a significantly lower systolic blood pressure (5.5 mmHG lower on average). In context, an eight ounce glass of soy milk has about 22 mg of isoflavones and 100 g of roasted soybeans have as much as 130 mg.

“This could mean that consuming soy protein, for example, in combination with a diet – one that is high in fruits and vegetables, low-fat dairy and whole grains – could lead to as much as a 10 mmHg drop in systolic blood pressure for pre-hypertensive, greatly improving their chances of not progressing to hypertension,” said Richardson. “Any dietary or lifestyle modification people can easily make that doesn’t require a daily medication is exciting, especially considering recent figures estimating that only about one third of American hypertensives have their blood pressure under control.”

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Category: Wellness and Complementary Therapies

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