Study: Soy, Milk Protein Lower Blood Pressure

August 10, 2011

The study has been published in Circulation, the journal of the American Heart Association.

Milk and soy protein supplementation resulted in lower systolic blood pressure compared to refined-carbohydrate supplementation, according to a recent study published in Circulation, the journal of the American Heart Association.

In the randomized, double-blind crossover study on 352 adults, subjects were given either 40 g/day of soy protein, milk protein, or a carbohydrate supplement, for eight weeks. Compared with the carbohydrate group, the soy protein and milk protein groups showed significantly decreased systolic blood pressure levels of 2.0 mm Hg and 2.3 mm Hg, respectively. The researchers add that diastolic blood pressure was also reduced, although not significantly.

The researchers stated, “…these findings suggest that partially replacing carbohydrate with soy or milk protein might be an important component of nutrition intervention strategies for the prevention and treatment of hypertension.”