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首页> 外文期刊>Current opinion in lipidology >The effects of protein intake on blood pressure and cardiovascular disease.
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The effects of protein intake on blood pressure and cardiovascular disease.

机译：蛋白质摄入对血压和心血管疾病的影响。

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PURPOSE OF REVIEW: Investigators, especially those from western countries, have commonly assumed that there is either no association or a direct association of protein intake with elevated blood pressure and atherosclerosis. In contrast, recent observational studies and clinical trials have suggested that increased protein intake, particularly protein from plant sources, might actually reduce blood pressure and prevent cardiovascular disease. RECENT FINDINGS: In epidemiological studies, an increased intake of protein has been associated with lower blood pressure and an attenuated increase in blood pressure over time. Furthermore, such studies also suggest that the beneficial effects of increased protein intake result from an increased consumption of protein from plant rather than animal sources. In several predominantly small trials, an increased intake of soy protein lowered blood pressure. With respect to clinical outcomes, reports from large cohort studies suggest that increased protein intake is associated with a reduced risk of ischemic heart disease and perhaps intraparenchymal hemorrhage. In other reports, a higher protein intake is one characteristic of a dietary pattern associated with a reduced risk of ischemic heart disease. The mechanisms by which protein could exert its beneficial effects include an increased intake of biologically active amino acids, peptides, or highly correlated nutrients. SUMMARY: Recent evidence suggests that an increased intake of protein, particularly plant protein, may lower blood pressure and reduce the risk of cardiovascular disease. However, the data are not sufficiently compelling to advocate an increased consumption of protein.
机译：审查目的：研究人员，特别是西方国家的研究人员，通常假设蛋白质摄入与血压升高和动脉粥样硬化没有关联或直接关联。相反，最近的观察性研究和临床试验表明，蛋白质摄入量的增加，尤其是植物来源蛋白质的摄入，实际上可以降低血压并预防心血管疾病。最新发现：在流行病学研究中，蛋白质摄入量的增加与血压的降低和血压随时间的升高的减弱有关联。此外，此类研究还表明，蛋白质摄入量增加的有益影响是来自植物而非动物来源的蛋白质消耗量增加。在一些主要是小型试验中，大豆蛋白摄入量的增加降低了血压。关于临床结果，来自大型队列研究的报告表明，蛋白质摄入量的增加与缺血性心脏病甚至可能是实质性内出血的风险降低有关。在其他报告中，较高的蛋白质摄入量是与缺血性心脏病风险降低相关的饮食模式的特征之一。蛋白质发挥其有益作用的机制包括增加生物活性氨基酸，肽或高度相关的营养素的摄入。简介：最新证据表明，蛋白质（尤其是植物蛋白）摄入量的增加可能会降低血压并降低罹患心血管疾病的风险。但是，数据不足以促使人们增加蛋白质的消耗。

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