Soy Isoflavones' Blood Pressure Benefits
A new review of numerous studies has shown that soy isoflavone intake may decrease blood pressure in patients with high blood pressure.
The meta-analysis, published in Nutrition, Metabolism and Cardiovascular Diseases*, reviewed eleven previously published trials that looked at the relationship between soy isoflavones and blood pressure. Hypertension, or high blood pressure, is known to be a major risk factor in the development of cardiovascular disease (CVD).
The analysis found that consumption of between 65 and153 mg of soy isoflavones per day per day from soy protein, for 1–12 months, had an effect of lowering blood pressure by 5.9 mmHg in people who had high blood pressure. "The magnitude of the decrease in blood pressure observed is comparable to that observed in response to antihypertensive agents, such as beta-blockers," said the reviewers.
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It is believed that soy isoflavones may improve the function of the blood vessels, resulting in the widening of blood vessels, improvement in artery function, and decreased blood pressure. It may be why there was no significant drop in blood pressure among those study participants who did not have high blood pressure, as their blood vessels would presumably be generally healthy.
Soy isoflavones can be found in whole soy foods (not soy protein concentrate), such as soy beans, tofu, soy milk, tempeh and miso, as well as in supplement form. It is part of the Menopause Support, Prostate Support and Bone Support formulations.
* Nutrition, Metabolism and Cardiovascular Diseases
Published online ahead of print, doi: 10.1016/j.numecd.2010.09.006
"Effect of soy isoflavones on blood pressure: A meta-analysis of randomized controlled trials"
Authors: X.X. Liu, S.H. Li, J.Z. Chen, K. Sun, X.J. Wang, X.G. Wang, R.T. Hui
