dietary serine intake and higher risk of hypertension: tehran lipid and glucose study

Background and objectives: recent studies focus on vasoactive properties of protein, which is dependent to its source and amino acid composition. our aim was to evaluate the association between dietary serine intakes and hypertension incident. materials and methods: we used the data of 4287 subjects aged 20-70 years, who participated in the fourth phase of tehran lipid and glucose study (2008-2011) and were followed up to the fifth phase (2011-2014). at baseline, the participants were free of hypertension, cardiovascular diseases, and cancer. serine dietary data were collected through a valid and reliable food frequency questionnaire. incidence of hypertension was identified after three years of follow up. to investigate the association of serine intake and incidence of hypertension, multivariable adjusted models of logistic regression were used, and odds ratios (ors) across quartiles of serine were reported. results: after three years of follow up, 429 (10%) incident cases of hypertension were ascertained. the or of the highest quartile of serine intake was 1.43 (95% ci: 1.05-1.95; p for trend: 0.03) compared to the lowest adjusted for age and sex. after further adjustment for body mass index (bmi), diabetes status, physical activity, smoking status, and dietary intake of energy, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, calcium, magnesium, sodium, potassium and fiber, the or of the highest vs. the lowest quartile of serine intake was 1.70 (95% ci: 1.18-2.44; p for trend=0.005). conclusions: these findings suggest that dietary serine intake may be directly associated with the risk of hypertension incident.