Dietary L-arginine intake and the incidence of coronary heart disease: Tehran lipid and glucose study.

An increasing trend of dietary intakes of total energy, carbohydrate, cholesterol and protein was observed across increasing intakes of L-arginine ( P = 0.001); compared to the lowest tertile, those in the highest tertile of L-arginine had also lower intakes of total fats as well as saturated and unsaturated fats ( P = 0.001).

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The risk of CHD had a decreasing trend across increasing plant-derived L-arginine intake (HR = 1.0, HR = 0.91, 95 % CI = 0.51–1.62, HR = 0.72, 95 % CI = 0.39–1.32, P for trend = 0.03).

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