Blood pressure and diet in normotensive volunteers: absence of an effect of dietary fiber, protein, or fat

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Abstract
In the course of four controlled experiments on the effect of specific dietary components on cardiovascular risk factors, the effects on blood pressure of various sources of dietary fiber, of type and amount of dietary fat, and of animal versus plant protein were measured in young normotensive volunteers. In each of the four experiments a group of 50 to 75 healthy student volunteers received a control diet for 1½ to 2½ wk. They were then randomized into subgroups which received various test diets for periods ranging from 4 to 12 wk. In each experiment one group received the control diet throughout the whole experimental period. Diets differed between groups in one dietary component only. All foodstuffs were weighed out individually according to each person's energy needs. Body weights and Na intake were controlled. Initial blood pressures were about 120 mm Hg systolic and 70 mm Hg diastolic. Both systolic and diastolic blood pressure decreased during the test period in all four experiments on almost every diet, including the control diets, by about 0 to 5 mm Hg. However, changes in blood pressure over the test period were never significantly different between the test groups and the control groups. Thus, none of the investigated dietary factors had a demonstrable effect on blood pressure in young normotensive persons.