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Branched-Chain Amino Acids and the Risk of Hypertension; a Persian Cohort-Based Study Publisher Pubmed



Salimi Z1 ; Aminnezhad Kavkani B2 ; Allahyari P3 ; Askarpour SA4 ; Mahmoudi Z5 ; Torkaman M6 ; Hoseini MSM7 ; Mousavi Z8 ; Tajadod S9 ; Valisoltani N10 ; Khoshdooz S11 ; Doaei S12 ; Kooshki A13 ; Gholamalizadeh M15
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Department of Nutrition. Science and Research Branch, Islamic Azad University, Tehran, Iran
  3. 3. Department of Exercise Physiology, Faculty of Physical Education and Sport Sciences, Central Tehran Branch, Islamic Azad University, Tehran, Iran
  4. 4. Department of Environmental Health Engineering, Division in Food Safety and Hygiene, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
  6. 6. Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
  7. 7. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
  8. 8. Nursing and Midwifery school, Shahed University, Tehran, Iran
  9. 9. Department of Nutrition, School of Public Health, International Campus, Iran University of Medical Sciences, Tehran, Iran
  10. 10. Department of Clinical Nutrition, School of Nutrition Science and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  11. 11. Faculty of Medicine, Guilan University of Medical Sciences, Rasht, Iran
  12. 12. Department of Community Nutrition, School of Nutrition and Food Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  13. 13. Non-Communicable Diseases Research Center, Department of Nutrition & amp
  14. 14. Biochemistry, School of Medicine, Sabzevar University of Medical Sciences, Sabzevar, Iran
  15. 15. Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: BMC Cardiovascular Disorders Published:2024


Abstract

Background: The association of hypertension (HTN) and different types of dietary amino acids is not yet clear. The aim of the present study was to investigate the association of branch chain amino acids (BCAAs) and the prevention of HTN. Methods: This cross-sectional study was conducted on 4184 people aged 35 to 70 using data from the Sabzevar Persian cohort study in Sabzevar, Iran. Data on dietary intake of BCAAs including leucine, isoleucine, and valine were obtained using a validated Food Frequency Questionnaire (FFQ). Multivariable logistic regression analysis assessed the link between HTN and BCAAs. Results: The results showed that participants with HTN had a higher total protein and BCAAs intake than participants with normal BP (P < 0.01). A marginally significant association was found between the risk of HTN with the total intake of BCAAs (OR = 1.018, CI95%: 1.001–1.035, P = 0.04), leucine (OR = 1.040, CI95%:1.002–1.080, P = 0.03), isoleucine (OR = 1.068, CI95%:1.001–1.140, P = 0.04), and valine (OR = 1.060, CI95%:1.003–1.121, P = 0.04). However, the association disappeared after adjusting the total protein and calorie intake. Conclusions: The results indicated that the dietary intake of BCAAs may be associated with the risk of HTN. Future longitudinal research is warranted. © The Author(s) 2024.
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