Diets Low in Sulfur Amino Acids May Benefit Heart Health

Reid Hackney formerly served as the vice president and chief operating officer of A’GACI in San Antonio, Texas. A veteran of the fashion industry, Reid Hackney obtained his accounting degree from Penn State, which recently announced an important scientific discovery.

Researchers at the Penn State College of Medicine found that a smaller-than-average amount of sulfur amino acids in one’s diet mitigated the risk of cardiovascular diseases. These acids combine to form proteins essential to normal functioning.

On average, Americans consume 2.5 times more sulfur amino acids than necessary. Foods such as meats, soy, nuts, and dairy products are rich in these chemicals. Conversely, building one’s food intake around fruits, vegetables, and grains predicts better heart health outcomes.

The study examined the blood work of some 11,000 respondents to a national health survey, and found fewer biomarkers (indicators of heart and blood vessel problems). The sample excluded people who’d had heart attacks, congestive heart failure, or other cardiovascular conditions, or consumed below-average amounts of sulfur amino acids.

Researchers noted that while the results of the study are compelling, further investigation is needed to determine whether the absence of problem biomarkers actually translates into lower cardiovascular disease rates.