Key result
Trial evaluates ultra-processed plant proteins within guideline diets for blood pressure control in hypertension.
Why the study?
Ultra-processed foods are a key driver of obesity and related complications, but the nutritional classification of soy-protein foods as UPFs creates uncertainty in dietary recommendations for hypertension and cardiovascular risk.
RCT
Randomized
No data yet to guide plant protein choices in hypertension; leaves open effects on systolic blood pressure.
Objectives: Ultra-processed foods (UPFs) are seen as a key driver of obesity and its downstream complications. Despite soy-protein foods being a high-quality, nutrient-dense source of plant proteins in plant-based dietary patterns recommended in clinical practice guidelines for hypertension, obesity, diabetes and cardiovascular disease, the classification of most soy-protein foods on the market as UPFs put them at a nutritional “cross-roads”. Systolic blood pressure (SBP) is a major outcome tied to UPF intake in observational studies and the single most important risk factor as the #1 contributor to global morbidity and mortality.
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Chiavaroli et al. (2026) conducted an RCT in Hypertension. Guidelines-based diet with ultra-processed plant proteins vs. Guidelines-based diet without ultra-processed plant proteins was evaluated on Systolic blood pressure (SBP). A guidelines-based diet with or without ultra-processed plant proteins will be evaluated for its effect on blood pressure in a randomized trial of adults with hypertension.
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