Does Your Heart Need More Protein?

Exploring Intensity

Does Your Heart Need More Protein?

Protein is constantly being prescribed for those who are trying to bulk up their muscles or go that extra distance when they’re training. But a new study points to evidence that a diet high in the protein may be a great way to keep a certain muscle in working order: your heart.

And not only does the study point to the pros of a high-protein diet, but these are massive benefits that are on par with quitting smoking, getting proper weekly workouts or lowering your salt intake.

This is one of those studies we love because it involves twins — female twins — from the UK database which allows for this kind of data to be collected. And, as we know, twin-based studies are a good way to eliminate many of the x-factors that make studies like this difficult. Not that they’re foolproof, but it is nice to see a twin study and see just how helpful the amino acids in proteins are, but with an interesting nuance. From the article:

But they found that the food source was important — with a higher intake of amino acids from plant-based sources associated with lower blood pressure, and a higher intake from animal sources associated with lower levels of arterial stiffness.

There was a stronger correlation between amino acids from plants and lower blood pressure, but any of these seven amino acids seem great for the heart: arginine, cysteine, glutamic acid, glycine, histidine, leucine and tyrosine. This then potentially leads to our arteries becoming more pliable, which is a huge plus when it comes to our blood pressure — the less stiff our arteries are, the easier it is for our heart to pump blood which, in turn, lowers our blood pressure.

There is still work to be done, but if you have a hankering for some lean meat, milk, broccoli, beans or fish, then your heart may appreciate it.

Try this daily and see how you feel after a few weeks: a 75g portion of steak, a 100g salmon filet or a 500ml glass of skimmed milk, half a chicken breast without skin, 3/4 cup of flaked fish or  three ounces of tenderloin or loin chop.