Repository of Research and Investigative Information

Repository of Research and Investigative Information

Torbat Heydariyeh University of Medical Sciences

Various proline food sources and blood pressure: substitution analysis

(2019) Various proline food sources and blood pressure: substitution analysis. Int J Food Sci Nutr. pp. 1-9. ISSN 1465-3478 (Electronic) 0963-7486 (Linking)

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The aim of this study was to investigate the association of total proline intake, proline of various food sources, and substitution analysis for proline of food sources with blood pressure (BP) and 3.1-year incidence of hypertension in the framework of the Tehran Lipid and Glucose Study. The cohort consisted of 4287 participants (41.9 male), aged >/= 20-70 years. In fully-adjusted model, individuals in the highest tertile for proline intake had an increased risk of incident hypertension than those in the lowest one (OR: 1.45; 95CI: 1.06-1.97; p for trend: .017). Replacing proline of cheese and legumes source with that of yogurt, poultry, milk, and red meat source was associated with significant negative beta coefficient for BP. The present study indicated that high dietary intakes of proline may increase the risk of incident hypertension. Also, substituting proline intake of cheese and legumes by those of proline intake of meats and milk is associated with a lower risk of high BP.

Item Type: Article
Keywords: Proline; adult; blood pressure; hypertension; substitution analysis
Page Range: pp. 1-9
Journal or Publication Title: Int J Food Sci Nutr
Journal Index: ISI, Pubmed, Scopus
Identification Number: 10.1080/09637486.2019.1650004
ISSN: 1465-3478 (Electronic) 0963-7486 (Linking)
Depositing User: دکتر محبوبه عبداللهی

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