How eating whole food, plant-based proteins lowers the risk of having high blood pressure

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Eating more minimally processed plant-based proteins – such as beans, nuts and lentils – may lower the risk for high blood pressure, according to new research.

The study, published recently in the Journal of the American Heart Association, also suggested that minimally processed animal proteins could be included in weekly meal plans without significantly affecting a person’s high blood pressure risk.

“Our study focused on foods, not the plant-based supplements that can be found on store shelves,” said the study’s senior author Dr Marcia Otto, a nutritional epidemiologist and an associate professor at UT Health Houston School of Public Health in the US state of Texas.

Nearly half of all adults in the US have high blood pressure, or hypertension, a condition that raises the risk for heart attacks, strokes and other health problems.

Tofu and soybeans are good sources of plant-based proteins. Photo: Shutterstock

Prior research has shown diet plays a critical role in the prevention and management of high blood pressure.