The aim of this study by Jenkins et al. was to explore the use of a vegetarian diet combining four groups of cholesterol-lowering components of plant origin (viscous fibres, soy protein, plant sterols, and almond) to maximize the effect of diet in blood pressure reduction. Data collected from 66 hyperlipidemic participants indicated that at 1 year, there were significant reductions in systolic blood pressure and diastolic blood pressure. Only almond intake compliance was related to changes in systolic (r=-0.34, p=0.017) and diastolic (r=-0.29, p=0.041) blood pressure. Moreover, the blood pressure reduction was accompanied by a mean 13.3 % reduction in the cholesterol/HDL cholesterol ratio, which would translate into an approximate 20.3% reduction in cardiovascular heart disease risk using the Framingham algorithm of CHD risk assessment. In conclusion, the dietary portfolio of plant-based cholesterol-lowering food may improve cardiovascular disease risk both by reducing serum lipids and also blood pressure.
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