Glutamic Acid, the Main Dietary Amino Acid, and Blood Pressure | Zendy

Jeremiah Stamler | Zendy; Ian Brown | Zendy; Martha L. Daviglus | Zendy; Queenie Chan | Zendy; Hugo Kesteloot | Zendy; Hirotsugu Ueshima | Zendy; Liancheng Zhao | Zendy; Paul Elliott | Zendy

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Glutamic Acid, the Main Dietary Amino Acid, and Blood Pressure

Author(s) -

Jeremiah Stamler,

Ian Brown,

Martha L. Daviglus,

Queenie Chan,

Hugo Kesteloot,

Hirotsugu Ueshima,

Liancheng Zhao,

Paul Elliott

Publication year - 2009

Publication title -

circulation

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 7.795

H-Index - 607

eISSN - 1524-4539

pISSN - 0009-7322

DOI - 10.1161/circulationaha.108.839241

Subject(s) - medicine , glutamic acid , amino acid , blood pressure , confounding , phenylalanine , nutrient , population , urine , cystine , endocrinology , zoology , food science , biochemistry , biology , cysteine , environmental health , ecology , enzyme

Data are available that indicate an independent inverse relationship of dietary vegetable protein to the blood pressure (BP) of individuals. Here, we assess whether BP is associated with glutamic acid intake (the predominant dietary amino acid, especially in vegetable protein) and with each of 4 other amino acids that are relatively higher in vegetable than animal protein (proline, phenylalanine, serine, and cystine).

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