Open AccessDietary Total Isoflavone Intake Is Associated With Lower Systolic Blood Pressure: The Coronary Artery Risk Development in Young Adults ( CARDIA ) Study
Author(s) -
Richardson Safiya I.,
Steffen Lyn M.,
Swett Katrina,
Smith Che,
Burke Lora,
Zhou Xia,
Shikany James M.,
Rodriguez Carlos J.
Publication year - 2016
Publication title -
the journal of clinical hypertension
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.909
H-Index - 67
eISSN - 1751-7176
pISSN - 1524-6175
DOI - 10.1111/jch.12760
Subject(s) - medicine , quartile , blood pressure , isoflavones , body mass index , alcohol intake , national health and nutrition examination survey , cohort , endocrinology , physiology , cardiology , alcohol , environmental health , population , confidence interval , biology , biochemistry
The effect of dietary isoflavone intake on systolic blood pressure ( SBP ) has not been studied in a large community‐based cohort inclusive of African Americans. The authors analyzed data from the year 20 examination of the Coronary Artery Risk Development in Young Adults ( CARDIA ) study, including medical history, physical examination, and dietary intake surveys for 3142 participants. Multivariable linear regression models controlled for age, sex, body mass index, smoking, physical activity, and intakes of alcohol and total energy. Effect modification by race was tested. Overall, patients with hypertension had a lower daily intake of total dietary isoflavones (2.2±5.2 mg/d vs 4.1±11.7 mg/d; P <.001). In fully adjusted models, the highest quartile of dietary isoflavone intake was associated with a 4.4 mm Hg lower SBP on average compared with SBP for the lowest quartile. The relationship between dietary isoflavone intake and SBP was more pronounced among African Americans compared with Caucasians ( P for interaction <.001). Greater dietary intake of isoflavones was independently associated with a lower SBP .