The scientists calculated the amount of five different amino acids in the participants' diets and correlated amino acid levels with blood pressure. People with a higher proportion of glutamic acid in the protein they consumed (4.7%), had, on average, lower systolic blood pressure (by 1.5-3.0mmHg) and lower diastolic blood pressure (by 1.0-1.6mmHg).

Professor Paul Elliott, one of the authors of the study from the Department of Epidemiology and Public Health at Imperial College London, said: "A person with high blood pressure might have a reading of 140mmHg, so at first sight these differences don't look like much. However, from a population perspective this is important. High blood pressure is a risk factor for cardiovascular disease, so if we can reduce the population's blood pressure by just 1-2mmHg, we could reduce overall risk of heart disease."

"Many dietary factors can have small effects on blood pressure. In combination, these effects can become clinically relevant. We hope our research will help to develop optimal diets and advice to prevent and control high blood pressure, and reduce the burden of cardiovascular disease," added Professor Elliott.

This research was funded by: the US National Heart, Lung, and Blood Institute, National Institutes of Health; the National Institutes of Health Office on Dietary Supplements; and national agencies in China, Japan, and the UK.

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