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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

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.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactococcus lactisReduced Diastolic Blood PressureBeneficial
Moderate
Lactococcus lactisReduced Low-Density Lipoprotein LevelBeneficial
Small
Lactococcus lactisReduced Serum Total Cholesterol LevelsBeneficial
Small
Lactococcus lactisReduced Systolic Blood PressureBeneficial
Moderate
Lactococcus lactisReduced Triglyceride LevelsBeneficial
Small
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