Randomized double-blind controlled clinical trial of the blood pressure-lowering effect of fermented milk with Lactococcus lactis: A pilot study.
- 2018-04
- Journal of Dairy Science 101(4)
- L. M. Beltrán-Barrientos
- A. F. González-Córdova
- A. Hernández-Mendoza
- Eduardo H. Torres-Inguanzo
- H. Astiazarán-García
- J. Esparza-Romero
- B. Vallejo‐Cordoba
- PubMed: 29428751
- DOI: 10.3168/jds.2017-13189
Study Design
- Type
- Randomized Controlled Trial (RCT)
- Sample size
- n = 18
- Population
- Prehypertensive subjects
- Methods
- Randomized Controlled Trial
- Rigorous Journal
Abstract
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 lactis; clinical study; fermented milk; functional food; hypertension.