According to a recent research conducted by Dr. Lyn M. Steffen from the University of Minnesota in Minneapolis, and her colleagues, large quantities of vegetables, fruits, and other plant foods reduce the risk of elevated blood pressure, while red meat raises the risk. They confirm that other reports have shown similar connections, but only few studies have addressed this topic in young adults.
According to a recent research conducted by Dr. Lyn M. Steffen from the University of Minnesota in Minneapolis, and her colleagues, large quantities of vegetables, fruits, and other plant foods reduce the risk of elevated blood pressure, while red meat raises the risk. They confirm that other reports have shown similar connections, but only few studies have addressed this topic in young adults.
The scientists examined the increased blood pressure (defined as at least 130 over 85 or use of a BP lowering agent) in 4300 patients, in a 15-year period. The participants were both black and white men and women (equal numbers), between 18 and 30 years of age.
Dietary assessments were carried out at enrollment and then at 15 years into the study.
It was discovered that as plant food intake increased, the risk of higher blood pressure decreased. The researchers also found that the opposite trend was observed with meat intake, while dairy consumption did not seem to influence blood pressure.
Hence, the scientists conclude that a greater plant food intakes and lower meat intakes as part of a habitual diet may prevent or the development of elevated blood pressure, which is a major risk factor for heart disease.
