Branched-chain amino acids and the risk of hypertension; a persian cohort-based study

Abstract

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.

Keywords

• Amino acids
• Branched-chain amino acids
• Blood pressure
• Hypertension