Amino acid, which is part of many vegetable proteins, causes a decrease in blood pressure. American experts recommend using this affordable tool in the complex treatment of hypertension and diseases of the cardiovascular system.
Scientists conducted a study in which they analyzed the data of 4,5 thousand people at the age of 40 from 17 cities and villages of China, Japan, Great Britain and the USA. Eight different tests were performed to determine blood pressure (BP), four surveys on the quality of the diet and a two-time daily collection of urine of each participant.
As a result, it was found that an increase in the content of glutamic acid in food by 5% leads to a drop in blood pressure by 1.5-3 millimeters of mercury. Within one organism, such a decrease in blood pressure seems insignificant, but on a population scale this is a potentially significant fact, scientists at Northwestern University.
Experts calculated that the reduction in blood pressure values ??by only 2 mmHg reduces the death rate from stroke by 6% in the human population, and from coronary heart disease by 4%. According to the American Heart Disease Association, this would save the lives of 17,800 people.
High blood pressure - the main risk factor for heart disease. It tends to rise with age, and by the age of 35 many are already diagnosed with "hypertension". Moreover, the standards of drug treatment adopted and introduced into medical practice are ineffective today, experts say..
Doctors believe that the best development of hypertension prevents a certain lifestyle, which includes maintaining normal body weight, enriched with fruits and vegetables, a diet and regular exercise. Although earlier information was available that food with a high content of vegetable proteins contributes to the prevention of hypertension, scientists for the first time managed to identify the value of glutamic acid.
The main sources of glutamic acid in the vegetable protein are beans, unpolished rice, pasta, bread and cereals, as well as tofu.
Medicinform. Net.