Vegetarians and vegans may be missing out on important sources of protein that can protect against high blood pressure, research suggests.
Chinese scientists analysed the diets of 12,200 adults, looking at their consumption of eight different sources of protein.
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These were: poultry, fish, eggs, red meat, processed red meat, whole grains, refined grains and legumes (a class of vegetables including lentils and beans).
Researchers compared those who ate less than two of these protein-packed foods with those who had four or more.
The group eating more protein sources were 66 per cent less likely to develop high blood pressure.
As only three of the eight types of protein were plant-based, it suggests a diet which also includes meat and fish could be beneficial for blood pressure.
Vegetarians tend to get their protein — vital for keeping muscles and bones healthy — from beans or eggs.
Vegans have even more limited options, typically relying on lentils or tofu as sources of the macronutrient.
The researchers, of Nanfang Hospital at Southern Medical University in Guangzhou, said eating proteins from different foods may provide different amino acids, which are more nutritious.
But previous studies on protein suggested it has no effect on blood pressure, so the team admitted more research was needed.
Tracy Parker, of the British Heart Foundation, said: “It is not about having a strict rule on no red meat or no dairy but having a balance.”
Protein is used by the body to grow and repair muscle and tissues and is found in the biggest quantities in animal meat, fish and eggs.
For the study published in the journal Hypertension, researchers analysed diet and health data from 12,200 adults in China between 1997 and 2015.
Participants had their daily diet surveyed over three consecutive days at least twice in the 18-year period.
Each received a score out of eight based on the variety of proteins they consumed, receiving one point each for any of the different groups.
Researchers then compared this data with new diagnoses of hypertension in the participants, tracking them for an average of six years.
By the end of the study, 35 per cent of the participants developed hypertension.
But those who scored four or higher on proteins variety were 66 per cent less likely to be diagnosed with high blood pressure, compared to those who only scored two.
The researchers said a variety of both plant and animal proteins gave the lowest risk of developing high blood pressure.
Study author Dr Xianhui Qin said the results suggested focusing on a single source of protein could damage heart health.
“The heart health message is that consuming a balanced diet with proteins from various different sources, rather than focusing on a single source of dietary protein, may help to prevent the development of high blood pressure,” Dr Qin said.
The study was only observational, meaning they could not definitively prove protein variety was linked to preventing hypertension.
– Mail Online
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