High dietary intake of aromatic amino acids increases risk of hypertension

Recent studies investigated the relation between amino acids and blood pressure. Our aim was to examine the association between intake of aromatic amino acids (AAAs) and risk of hypertension. A total of 4288 individuals, aged 20-70 years, participants of the Tehran Lipid and Glucose Study (TLGS), who were free of hypertension at baseline (2008-2011) were followed for 3 years (2011-2014). Average intakes of AAAs including phenylalanine, tyrosine, and tryptophan were collected using a valid and reliable food frequency questionnaire at baseline.
Source: Journal of the American Society of Hypertension - Category: Cardiology Authors: Source Type: research