Dietary amino acids and incidence of hypertension: A principle component analysis approach

作     者：Teymoori, Farshad Asghari, Golaleh Mirmiran, Parvin Azizi, Fereidoun 

作者机构：Shahid Beheshti Univ Med Sci Res Inst Endocrine Sci Nutr & Endocrine Res Ctr Tehran IR Iran Shahid Beheshti Univ Med Sci Res Inst Endocrine Sci Endocrine Res Ctr Tehran IR Iran 

出 版 物：《SCIENTIFIC REPORTS》 (Sci. Rep.)

年 卷 期：2017年第7卷第1期

页      面：16838-16838页

核心收录：

摘      要：The current study aimed to investigate the association between dietary amino acid patterns and incidence of hypertension, using principal components factor analyses. This study was conducted within the framework of Tehran Lipid and Glucose Study on 4288 adults, who were free of hypertension at baseline (2008-2011) and were followed for three years (2011-2014). Principal component factor analyses were conducted based on eight amino acid groups and three amino acid patterns were extracted. The first pattern was characterized by branched chain, aromatic, and alcoholic amino acids, and proline. Acidic amino acids and proline were highly loaded in the second pattern and the third was characterized by sulphuric and small amino acids. Adjusted odds ratio of the highest quartile of the first pattern was 1.83 (95% CI: 1.21-2.77, P for trend = 0.002) compared to the lowest one. The first pattern had high positive correlation with dietary intakes of animal protein and dairy, but was negatively correlated with plant protein, fruit, and vegetable. There was no significant association for the second and third patterns. Findings indicate that the dietary amino acid pattern, rich in branched chain, aromatic, and alcoholic amino acids, and proline could increase the risk of hypertension.