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Randomized double-blind controlled clinical trial of the blood pressure-lowering effect of fermented milk with

Lilia M Beltrán-Barrientos1, Aarón F González-Córdova1, Adrián Hernández-Mendoza1

  • 1Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera a La Victoria Km. 0.6, Hermosillo, Sonora, Mexico, 83304.

Journal of Dairy Science
|February 12, 2018
PubMed

The blood pressure-lowering effect of fermented milk with Lactococcus lactis NRRL B-50571 was evaluated in a double-blind randomized controlled clinical trial with prehypertensive subjects. Participants were randomized into 2 groups (n = 18 each group): one group treated with fermented milk with Lactococcus lactis NRRL B-50571 and a control group treated with artificially acidified milk. Results revealed that during daily consumption of fermented milk for 5 wk, systolic [(116.55 ± 12.26 mmHg vs. 124.77 ± 11.04 mmHg) and diastolic blood pressure (80.7 ± 9 vs. 84.5 ± 8.5 mmHg)] from the fermented milk group was lower than the control group. Additionally, triglyceride, total cholesterol, and low-density lipoprotein in blood serum were lower in the fermented milk group than in the control group. Results demonstrated that daily consumption of fermented milk with Lactococcus lactis (NRRL B-50571) had a blood pressure-lowering effect on prehypertensive subjects. Regular consumption of this product may be used as a potential functional food.

Keywords:
Lactococcus lactisclinical studyfermented milkfunctional foodhypertension

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