As for the inverse association between CRI‐1 and AAA/BCAA (aromatic amino acids/branched chain amino acids) indices, one of the mechanisms which could be considered is blood pressure where increased levels of branched‐chain amino acids (BCAAs, i.e., leucine, isoleucine, and valine) have been found to be associated with higher blood pressure and risk of hypertension (Lin et al., 2022), which could potentially influence CRI‐1, which is a measure of cardiovascular risk. This evidence concerns the gene EID1 and Hypertension.