Supplementing diet with whey-based protein may help reduce high blood pressure, a U.S. researcher says.
Nutritional biochemist Susan Fluegel of Washington State University in Spokane says daily doses of commonly available whey brought a more than 6-point reduction in the average blood pressure of men and women with elevated systolic and diastolic blood pressures. Whey is a by-product of cheese-making. “One of the things I like about this is it is low-cost,” Fluegel says in a statement. “Not only that, whey protein has not been shown to be harmful in any way.”
The study, published in International Dairy Journal, finds not everyone drinking the whey-supplemented drink has changes in blood pressure.
The supplement did not lower the blood pressure of subjects who did not have elevated pressure to begin with. That's good, says Fluegel, since low blood pressure can also be a problem. However, blood-pressure reductions — as seen in those with elevated pressure in this study — can bring a 35 percent to 40 percent reduction in fatal strokes, says Fluegel.
Fluegel and colleagues looked at 71 student subjects ages 18-26, but Fluegel says older people with blood pressure issues would likely get similar results. The supplement was delivered in fruit-flavored drinks developed at the university's creamery.
Increased intakes of omega-3 fatty acids may decrease the risk of heart disease and heart attack in people with low fish intakes, says a new study from The Netherlands. Daily intakes of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of about 240 milligrams was associated with a 50 per cent reduction in the risk of coronary heart disease (CHD), compared with intakes of about 40 milligrams, according to findings published in the Journal of Nutrition. Furthermore, the highest average intake of DHA and EPA was associated with a 38 per cent reduction in the heart attack, said researchers from Wageningen University following a study with over 21,000 people with low fish intakes.
The heart health benefits of consuming oily fish, and the omega-3 fatty acids they contain, are well-documented, being first reported in the early 1970s by Jorn Dyerberg and his co-workers in The Lancet and The American Journal of Clinical Nutrition. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate improvements, and improved vascular function.
Omega-3 fatty acids, most notably DHA and EPA, have been linked to a wide-range of health benefits, including reduced risk of cardiovascular disease (CVD) and certain cancers, good development of a baby during pregnancy, joint health, and improved behaviour and mood.
Intakes of EPA plus DHA, and fish were assessed in 21,342 people aged between 20 and 65. Fish intakes ranged from 1.1 to 17.3 grams per day. Over the course of an average of 11.3 years, the researchers documented 647 deaths, of which 82 were linked to coronary heart disease, with 64 of these being heart attack.
According to the results, the highest average intake of EPA plus DHA (234 milligrams per day) was associated with a 51 per cent reduction in the risk of fatal CHD, compared to the lowest average intake (40 mg per day).
“In conclusion, in populations with a low fish consumption, EPA+DHA and fish may lower fatal CHD and [heart attack] risk in a dose-responsive manner,” wrote the researchers.
Source: Journal of Nutrition
“Marine (n-3) Fatty Acids, Fish Consumption, and the 10-Year Risk of Fatal and Nonfatal Coronary Heart Disease in a Large Population of Dutch Adults with a Low Fish Intake”
Authors: J. de Goede, J.M. Geleijnse, J.M. A. Boer, D. Kromhout, W. M.M. Verschuren