SRMA of the Effect of Soy Protein on Blood Pressure

Hypertension is one of the leading risk factors for death and significantly increases the risk for cardiovascular, brain and kidney diseases. It is also one of the leading modifiable risk factors for CVD, which also plays a significant role in the global burden of death and disease. Dietary guidelines for blood pressure management and hypertension emphasize fruits and vegetables, plant-based proteins and foods low in saturated fat. With the growing interest in plant-based alternatives and plant-based diets, there is a need to clarify their benefits on blood pressure. Soy protein is a complete protein and is the only plant-based beverage alternative that is comparable to dairy milk. There are mixed findings on the effects of soy on blood pressure due to differences in study design and subjects. To better address this question and inform public health guidelines the investigators will conduct a systematic review and meta-analysis of randomized controlled trials of the effect of soy protein on reducing blood pressure in individuals with and without hypertension.

Inclusion Criteria:Randomized Controlled TrialsSoy interventionNon-soy comparatorIntervention duration >3 weeksData for >1 OutcomeExclusion Criteria:Observational StudiesNon-Human StudiesLack of Suitable Comparator (i.e. soy-containing, equally matched doses)Multimodal interventionsRCTs with participants < 18 years of age