Can increasing protein intake reduce the risk of mortality in patients with hypertension?

This study looked at the link between different levels of protein in the diet and mortality rates in patients with hypertension. The authors concluded that high levels of protein in the diet are associated with a reduced risk of mortality in patients with hypertension. 

The risk of developing cardiovascular disease (CVD) is higher in patients with hypertension. If left untreated, CVD can lead to strokes or, in extreme cases, mortality.

Hypertension is often managed by making lifestyle changes such as weight reduction, reduction of alcohol intake, and increasing physical activity. Dietary changes, such as increasing protein intake, are also believed to help lower blood pressure and reduce the risk of CVD and mortality. If this is the case, then increasing protein in the diet offers a non-drug alternative for management of hypertension.

1,128 patients with hypertension were included in this study. All patients had normal kidney function. Protein levels in the diet were measured by urine analysis. Levels were categorized as low, medium, or high. Mortality rates were recorded after a 10-year follow-up period.

The risk of mortality from any cause and mortality due to CVD was highest in patients with a low protein diet. In patients with medium and high levels of protein in their diet the risk was 29% lower for mortality frok any cause and 28% lower for mortality due to CVD. The rate of mortality as a result of stroke was similar between groups. Younger patients without a history of CVD or a vascular disease called aortic atherosclerosis particularly benefited from a high-protein diet. 

This study concluded that medium to high levels of protein in the diet can help reduce mortality risks in hypertensive patients.

Not all data relating to treatment, medication, and frequency of doctor’s visits was recorded during the 10-year follow-up.