A protein combination that helps maintain healthy blood pressure levels

Abstract

The present invention relates to a protein combination product for reducing the risk of hypertension, which is composed of several dietary proteins from different sources in an optimal content ratio. The present invention has the advantages of improving the dietary structure of the middle-aged and elderly population and reducing their risk of hypertension by optimizing the intake of dietary proteins from different sources. It can be used as an important auxiliary means for the prevention and treatment of hypertension and has clinical nutritional application value.

Description

Technical Field

[0001] The present invention relates to a protein composition that helps maintain a healthy blood pressure level, in particular to a dietary protein combination product that helps maintain a healthy blood pressure level. Background Art

[0002] Hypertension is a common cardiovascular disease, and its prevention and control has become a global public health challenge. As the disease progresses, hypertension can cause damage to various target organs, including heart disease and heart failure, stroke, chronic kidney disease and renal failure, which seriously threaten the life and health of patients. Therefore, the key to hypertension is early prevention.

[0003] The cause of hypertension is still unclear, and it is more about risk factors, including genetic factors, mental factors, age, lifestyle, etc. It is believed that 70-80% of hypertension is related to unhealthy lifestyles. For example, it is well known that a long-term high-salt diet can easily lead to hypertension. Therefore, nutrition or dietary intervention has certain clinical application value in the prevention of hypertension.

[0004] Protein, as one of the three major nutrients for the human body, is an important component of human cells and tissues, accounting for about 18% of the total mass of the human body. The dietary protein intake of Chinese residents mainly comes from whole grains and refined grains, processed and unprocessed red meat, poultry, fish, eggs, beans, milk, etc. Previous studies have reported a negative correlation between protein intake and the incidence of hypertension, but some studies have shown that there is no significant correlation between the two. In these studies, most only focus on the intake of total protein, total plant protein, and total animal protein, and rarely consider the potential impact of protein sources, which has certain limitations. The sources of protein are very wide, and dietary protein from different sources may have different effects on blood pressure levels. Although some studies have shown that dietary diversity is negatively correlated with increased blood pressure, the relationship between the diversity of protein sources and the risk of hypertension has not yet been addressed.

[0005] Through data analysis in a cohort study (Example 1), we found that a protein diet with diverse sources helps maintain healthy blood pressure levels in adults. Therefore, providing a new protein combination product formula is a significant improvement over the protein nutritional supplements currently on the market. Summary of the invention

[0006] The purpose of the present invention is to provide a protein combination product that helps maintain a healthy blood pressure level, that is, to perform dietary nutritional intervention to maintain a healthy blood pressure level.

[0007] A protein combination product consisting of two or more of the following specific sources of protein: (1) whole grain protein, (2) poultry protein, (3) unprocessed red meat protein, (4) processed red meat protein, (5) fish protein, (6) egg protein, (7) legume protein, and (8) refined grain protein.

[0008] The protein combination product of the present invention comprises, by energy percentage, 0.5-3.1% of unprocessed red meat protein, 0-0.8% of processed red meat protein, 0-1.3% of poultry protein, 0-0.8% of whole grain protein, 0-1.4% of fish protein, 0-2% of egg protein, 0.3-2% of bean protein and 0-3.8% of refined grain protein.

[0009] The protein combination product of the present invention contains 10.6-14.0% of total protein based on the percentage of protein in total energy.

[0010] In the protein combination product of the present invention, the unprocessed red meat protein comes from one or more of pork, beef, mutton, venison, rabbit meat, horse meat and other unprocessed meats that are red before cooking.

[0011] In the protein combination product of the present invention, the processed red meat protein comes from one or more of sausages, ham, hot dogs, bacon, hamburger patties, pickled red meat, canned red meat and other processed meats that are red before cooking.

[0012] In the protein combination product of the present invention, the poultry protein includes one or more of chicken, duck, goose and other edible meats after being slaughtered and processed from live poultry.

[0013] In the protein combination product described in the present invention, the whole grain protein comes from one or more of oats, sorghum, quinoa, buckwheat, corn, millet, black rice, sweet potato, wheat and other grains that retain the natural nutritional components of the endosperm, germ and bran of the whole grain.

[0014] In the protein combination product of the present invention, the refined grain protein comes from one or more of wheat flakes, corn flakes, oat flakes, rye flakes and other grains with germs and bran removed.

[0015] The protein combination product of the present invention is prepared into tablets, capsules, powders, pills, granules, food bars, gels, soft chews, solutions, suspensions, syrups or other food and pharmaceutically acceptable dosage forms.

[0016] The protein combination products described in the present invention are oral products, including beverages (solid beverages, protein beverages, fruit and vegetable juices, coffee, and plant beverages), baked foods, milk and dairy products, frozen drinks, cocoa products, chocolate and chocolate products, candies, starch and starch products, special dietary foods, jellies, and puffed foods.

[0017] The protein combination product of the present invention is used in preparing food that helps maintain a healthy blood pressure level.

[0018] The present invention is based on the inventor's research and analysis of a large sample clinical cohort, that is, through mathematical analysis, the relationship between protein intake, category and the incidence of hypertension was discovered, and this scientific discovery was converted into a product, that is, dietary protein from different sources is preferred, which can be used to maintain healthy blood pressure levels through scientific combination and proportioning, thereby providing a dietary intervention solution for maintaining healthy blood pressure levels and preventing the occurrence of hypertension. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Relationship between unprocessed red meat protein and refined grain protein intake and new-onset hypertension A unprocessed red meat protein, B refined grain protein

[0020] Figure 2 Relationship between intake of processed red meat protein, poultry protein, whole grain protein, fish protein, egg protein, and legume protein and incident hypertension

[0021] A processed red meat protein, B poultry protein, C whole grain protein, D fish protein, E egg protein, F legume protein Specific embodiments

[0022] The specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0023] Example 1: Cohort study on protein intake and source diversity and risk of hypertension in Chinese adults

[0024] The present invention team used seven rounds of data from the Sino-US cooperative project "Chinese Resident Health and Nutrition Health (CHNS)" from 1997 to 2015 to study the relationship between dietary protein intake and hypertension events in adults in my country, and to explore any factors that may affect the incidence of hypertension.

[0025] 1. Research Methods

[0026] The subjects aged 18 years and above, non-pregnant and with complete records of blood pressure and diet were selected from the survey data of 1997, 2000, 2004, 2006, 2009, 2011 and 2015 as the research subjects. Hypertensive patients (systolic blood pressure ≥140 mmHg or diastolic blood pressure ≥90 mmHg, or diagnosed with hypertension, or receiving antihypertensive treatment at the baseline survey) were excluded, as well as those with low energy (kcal / d) intake (less than 600 for men and less than 500 for women) and high energy intake (more than 4200 for men and more than 3600 for women). Finally, a total of 12117 subjects met the inclusion criteria. This study used the continuous "3-day 24-hour dietary recall method" and the household weighing and accounting method (edible oil and condiments) to collect dietary data, and the food consumption was converted into protein intake and total energy according to the Chinese Food Composition Table. At the same time, the relationship between eight different sources of protein and the risk of new-onset hypertension was explored, including whole grain protein, refined grain protein, processed red meat protein, unprocessed red meat protein, poultry protein, fish protein, egg protein, and bean protein. The protein source diversity score (the number of types of dietary protein from eight different sources that the subjects consumed in appropriate amounts during the survey, with a score of 0-8) was calculated to study the effect of protein type and number on the risk of new-onset hypertension. The primary endpoint was new-onset hypertension, defined as systolic blood pressure ≥140 mmHg or diastolic blood pressure ≥90 mmHg.

[0027] 2. Research Results

[0028] 1. Baseline population characteristics of this study

[0029] The included subjects were divided into quintiles according to their protein intake, and their baseline characteristics were as follows:

[0030] Table 1: Baseline population characteristics by protein intake quintile

[0031]

[0032]

[0033] Variables were expressed as mean ± SD or N (%).

[0034] As shown in Table 1, the subjects were divided into five groups according to the quintiles of total protein intake. The results showed that the average percentage of total protein in energy for the 12,711 participants was 12.4±2.4(%), and the average protein source diversity score was 3.0. Cereals, red meat, beans, fish, eggs and poultry were the main sources of protein, accounting for more than 80% of dietary protein intake. At the same time, men, alcoholics, urban residents, unemployed people, people with higher systolic and diastolic blood pressure, people with higher body mass index, people with higher education level, people with higher potassium intake, people with less carbohydrate intake and people with lower physical activity intensity were more likely to have higher protein intake, while farmers were less likely.

[0035] 2. Relationship between total dietary protein and protein intake from different food sources and new-onset hypertension

[0036] Table 2: Relationship between total protein intake and risk of new-onset hypertension events

[0037]

[0038] Adjusted models were adjusted for age, sex, body mass index, occupation, education level, region, smoking status, drinking status, systolic blood pressure, urban or rural residence, physical activity (low, moderate, high), and total energy intake, dietary fiber intake, sodium intake, potassium intake, and fat intake (% of total energy).

[0039] As shown in Table 2, during the median follow-up of 6.1 years, a total of 4269 subjects (35.1%) were diagnosed with new-onset hypertension. Overall, total dietary protein intake showed a U-shaped relationship with the risk of new-onset hypertension (nonlinear P value < 0.001). Compared with the subjects in the second to fourth quintiles, the subjects in the first quintile (hazard ratio: 1.30, 95% CI: 1.20-1.41) and the subjects in the fifth quintile (hazard ratio: 1.26, 95% CI: 1.15-1.38) in the adjusted model had a significantly increased risk of new-onset hypertension.

[0040] like Figure 1 and Figure 2As shown, among different sources of dietary protein, the percentage of unprocessed red meat protein, processed red meat protein, poultry protein and whole grain protein in total energy showed a U-shaped relationship with the risk ratio of new-onset hypertension, the percentage of fish protein in total energy showed an inverted J-shaped relationship with the risk ratio of new-onset hypertension, the percentage of egg protein and bean protein in total energy showed an L-shaped relationship with the risk ratio of new-onset hypertension, and the percentage of refined grain protein in total energy showed an inverted L-shaped relationship with the risk ratio of new-onset hypertension (P < 0.001). When the protein intake exceeds a certain value, the risk of new-onset hypertension will increase or reach a plateau. That is to say, the percentage of dietary protein intake from different sources of total energy can reduce the risk of new-onset hypertension within an appropriate range, that is, the percentage of unprocessed red meat protein in total energy is 0.5-3.1% (the second to fourth quintiles of the subjects), the percentage of processed red meat protein in total energy is 0-0.8% (the first to third quartiles of the subjects), the percentage of poultry protein in total energy is 0-1.3% (the first to third quartiles of the subjects), the percentage of whole grain protein in total energy is 0-0.8% (the first to third quartiles of the subjects), the percentage of fish protein in total energy is 0-1.4% (the first to third quartiles of the subjects), the percentage of egg protein in total energy is >0 (all subjects), the percentage of bean protein in total energy is ≥0.3% (the second to fifth quintiles of the subjects), and the percentage of refined grain protein in total energy is <3.8% (the first quintile of the subjects).

[0041] 3. Relationship between protein source diversity score and risk of new-onset hypertension

[0042] Table 3: Relationship between protein source diversity score and risk of new-onset hypertension

[0043]

[0044] Adjusted models were adjusted for age, sex, body mass index, occupation, education level, region, smoking status, drinking status, systolic blood pressure, urban or rural residence, physical activity (low, moderate, high), total energy intake, dietary fiber intake, sodium intake, potassium intake, fat intake, and total protein intake (% of total energy).

[0045] As shown in Table 3, there was an inverse relationship between the protein source diversity score and the risk of new-onset hypertension. Compared with the first quartile subjects (protein source diversity score <2), the fourth quartile subjects (protein source diversity score ≥4) had a significantly lower risk of new-onset hypertension in the adjusted model (hazard ratio: 0.34, 95% CI: 0.30-0.38).

[0046] From the above analysis results, it can be seen that the total dietary protein intake and the risk of new-onset hypertension present a U-shaped relationship, and the dietary protein intake from different sources and the risk of new-onset hypertension present a U-shaped, inverted J-shaped, L-shaped or inverted L-shaped relationship. In other words, dietary protein supplementation can reduce the risk of new-onset hypertension. When the dosage of dietary protein reaches a certain amount, the effect of reducing the risk of new-onset hypertension no longer increases. At the same time, there is an inversely proportional relationship between the diversity of protein sources and the risk of new-onset hypertension. Previous studies have not explored in depth the effects of supplementing dietary protein from different sources on new-onset hypertension, let alone the different effects produced by the ratios of dietary protein intake from different sources. The present invention, on the basis of obtaining the optimal protein intake, further obtains the optimal intake and type combination ratio of each specific source of protein. This is a creative discovery with great clinical application value.

[0047] Example 2: Effect of the protein combination product of the present invention on the hypotensive effect in spontaneously hypertensive rats

[0048] 1. Research Methods

[0049] The soy protein powder involved in this embodiment was purchased from Shaanxi Lvlai Biotechnology Co., Ltd.; egg protein powder was purchased from Hefei Danzongguan Egg Industry Co., Ltd.; refined cereal protein powder and whole grain protein powder were purchased from Xuzhou Starch Factory. The specific preparation methods of unprocessed red meat protein powder, processed red meat protein powder, poultry protein powder and fish protein powder are as follows: After removing the visible connective tissue from the purchased longissimus dorsi, canned beef, chicken breast and fish, mince and mix them and spread them in a large cooking bag, insert a thermocouple thermometer into its geometric center and place it in a 72°C water bath to heat to a center temperature of 70°C, take it out and place it under running water to cool to room temperature. Take out the meat sample and spread it on a tray with a thickness of no more than 1cm and freeze at -18°C. Freeze-dry for 36h, and after the freeze-dried meat sample is crushed with a grinder, the meat powder is spread on a tray with a thickness of no more than 1cm, and placed in a 40°C drying oven overnight for drying. Add 1.5L organic solvent (V / V=2 / 1) to every 100g meat powder, stir and extract with a glass rod for 30min, and filter twice with a Buchner funnel. Spread the extracted meat powder on a tray, place it in a fume hood to evaporate the organic solvent, pass it through a 25-mesh sieve, crush the large particles again, mix well and set aside, and you will get meat protein powder. The protein content in the protein powder is above 90%.

[0050] 90 4-week-old male spontaneously hypertensive rats (SHR) (purchased from Beijing Weitong Lihua) were selected. Ten male WKY rats (purchased from Beijing Weitong Lihua) of the same age were selected as the normal control group. The grouping and feed formula of each group of rats are shown in Table 4. The tail artery pressure of the rats was measured after feeding the feed for 6 consecutive weeks.

[0051] Table 4: Feed formula for each group of rats (g / kg)

[0052]

[0053] 2. Research Results

[0054] Table 5: Blood pressure levels of SHR rats in each group fed for 6 weeks ( n=10)

[0055]

[0056]

[0057] Note: Compared with the WKY control group, ** P<0.01; compared with the SHR control group, # P<0.05, ## P<0.01.

[0058] As shown in Table 5, compared with the WKY control group, the tail artery pressure of spontaneously hypertensive rats in SHR was significantly increased (P < 0.01); compared with the SHR control group, the systolic blood pressure of rats in mixed protein groups 1, 2, and 3 was significantly decreased at week 6 (P < 0.05), and the systolic blood pressure of rats in mixed protein group 4 was extremely significantly decreased (P < 0.01), indicating that the combination of proteins from 4 different sources can significantly reduce the blood pressure of spontaneously hypertensive rats, and the combination of proteins from 8 different sources can extremely significantly reduce the blood pressure of spontaneously hypertensive rats.

[0059] The above embodiments only express the preferred implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. Use of a protein combination product in preparing a food that helps maintain a healthy blood pressure level, characterized in that: The invention relates to a dairy product comprising 10.6-14.0% of total protein in terms of energy, wherein the total protein is composed of two or more of the following specific sources of protein: (1) whole grain protein, (2) poultry protein, (3) unprocessed red meat protein, (4) processed red meat protein, (5) fish protein, (6) egg protein, (7) bean protein, and (8) refined grain protein; wherein, in terms of energy, the dairy product comprises 0.5-3.1% of unprocessed red meat protein, 0-0.8% of processed red meat protein, 0-1.3% of poultry protein, 0-0.8% of whole grain protein, 0-1.4% of fish protein, 0-2% of egg protein, 0.3-2% of bean protein, and 0-3.8% of refined grain protein.

2. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: The unprocessed red meat protein comes from one or more of pork, beef, mutton, venison, rabbit, horse meat and other unprocessed meats that are red before cooking.

3. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: The processed red meat protein is derived from one or more of sausage, ham, bacon, hamburger beef patties, canned red meat and other processed meats that are red before cooking.

4. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: The poultry protein includes one or more of chicken, duck, goose and other edible meats from slaughtered and processed live poultry.

5. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: The whole grain protein is derived from one or more of oats, sorghum, quinoa, buckwheat, corn, millet, black rice, sweet potato, wheat and other grains that retain the natural nutritional components of the endosperm, germ and bran of the whole grain.

6. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: The refined grain protein is derived from one or more of wheat flakes, corn flakes, oat flakes, rye flakes and other grains with germs and bran removed.

7. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: Prepared into tablets, capsules, powders, pills, granules, food bars, soft chews, syrups or other edible dosage forms.

8. Use of a protein combination product according to claim 1 in preparing a food that helps maintain a healthy blood pressure level, characterized in that: Combination products are oral products, including beverages, baked goods, milk and dairy products, frozen drinks, cocoa products, chocolate and chocolate products, candy, starch and starch products, special dietary foods, jellies, and puffed foods.

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