Vegetarian diets protect against hypertension, according to a study published in the Journal of Hypertension. Researchers compared hypertension rates for 4,109 participants who followed vegetarian or nonvegetarian diets. Those who followed a vegetarian diet had a 34 percent lower risk for hypertension when compared to nonvegetarians. These findings remained significant after adjusting for obesity, insulin resistance, and inflammation. Researchers call on clinicians to prescribe vegetarian diets to prevent hypertension and prehypertension. A previously published meta-analysis found that consuming vegetarian diets is associated with lower blood pressure.
Chuang SY, Chiu TH, Lee CY, et al. Vegetarian diet reduces the risk of hypertension independent of abdominal obesity and inflammation: a prospective study. J Hypertens. Published online August 10, 2016.
Nutrition Tip of the Day
Eat Eggs, and Don’t Throw Away The Yolk! Whole eggs are so nutritious that they’re often referred to as “nature’s multivitamin.” It is a myth that eggs are bad for you because of the cholesterol. Studies show that they have no effect on blood cholesterol in the majority of people. Additionally, a massive review study that included 263,938 individuals found that egg consumption had no association with the risk of heart disease. What we’re left with is one of the most nutritious foods on the planet, and the yolk is where almost all of the nutrients are found.