| By Kristina Fiore, Staff Writer, MedPage Today Published: July 08, 2009 Reviewed by Robert Jasmer, MD; Associate Clinical Professor of Medicine, University of California, San Francisco and Dorothy Caputo, MA, RN, BC-ADM, CDE, Nurse Planner |
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LITTLE FALLS, N.J., July 8 -- Dietary glutamic acid -- the amino acid abundant in vegetables -- may have blood pressure-lowering effects, researchers have found.
The amino acid had a consistent inverse relationship with blood pressure across several models, Jeremiah Stamler, MD, of Northwestern University, and colleagues reported in Circulation, Journal of the American Heart Association.
When glutamic acid intake comprised almost 5% of total dietary protein, systolic blood pressure averaged 1.5 to 3.0 mm Hg lower than then readings in people who consumed less glutamic acid. For diastolic, the reductions ranged from 1.0 to 1.6 mmHg
The amino acid had a consistent inverse relationship with blood pressure across several models, Jeremiah Stamler, MD, of Northwestern University, and colleagues reported in Circulation, Journal of the American Heart Association.
When glutamic acid intake comprised almost 5% of total dietary protein, systolic blood pressure averaged 1.5 to 3.0 mm Hg lower than then readings in people who consumed less glutamic acid. For diastolic, the reductions ranged from 1.0 to 1.6 mmHg
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