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Soy-Derived Isoflavones Lower Blood Pressure, Study Finds

March 25, 2012: 12:00 AM EST
U.S. researchers who analyzed data from 5,115 black and white Americans over 20 years have found that moderate amounts of dietary isoflavone intake significantly lower blood pressure, especially among African Americans. Isoflavones are a nutrient found in soy products, as well as in green tea and peanuts. People who consumed more than 2.5 mg of isoflavones a day – 8 oz. of soymilk contains 22 mg – had significantly lower blood pressure than those who consumed less than 0.33 mg a day. The researchers said that eating soy protein, for example, with a diet rich in fruits and vegetables, low-fat dairy and whole grains could lower blood pressure by 10 mmHg for pre-hypertensives, and significantly reduce the chance of progressing to hypertension.
Safiya Richardson, "Dietary Isoflavone Intake is Associated with Lower Systolic Blood Pressure: the Coronary Artery Risk Development in Young Adults (CARDIA) Study", News release, presentation, American College of Cardiology's Scientific Session, March 25, 2012, © American College of Cardiology
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