Does fermented milk possess antihypertensive effect in humans?

Area of Science:

• Nutrition Science
• Cardiovascular Health
• Food Science

Background:

• Hypertension is a major global health concern, contributing significantly to cardiovascular events.
• Dietary modifications, including fermented milk consumption, are explored for blood pressure management.
• Existing research on fermented milk's antihypertensive effects primarily focuses on angiotensin-converting enzyme (ACE) inhibitory peptides.

Purpose of the Study:

• To review human interventional studies on the antihypertensive effects of fermented milk.
• To discuss the potential mechanisms beyond ACE inhibition, including other peptides, proteins, and minerals.
• To evaluate the current understanding of peptide bioavailability and in vivo actions in fermented milk.

Main Methods:

• Systematic review of human interventional studies.
• Analysis of existing literature on fermented milk composition and biological activity.
• Discussion of pharmacokinetic and pharmacodynamic aspects of fermented milk components.

Main Results:

• Human studies on fermented milk's blood pressure-lowering effects yield diverging results.
• The overall antihypertensive efficacy of fermented milk remains a subject of debate.
• Multiple bioactive components in fermented milk may contribute to blood pressure regulation.

Conclusions:

• While promising, the antihypertensive effect of fermented milk requires further robust clinical validation.
• Understanding the bioavailability and in vivo mechanisms of fermented milk's bioactive peptides is crucial.
• Fermented milk represents a potential dietary strategy for managing hypertension, but more research is needed.