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Fermented Milk Product Lowers Blood Pressure

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Daily consumption of Calpis, a cultured milk-based drink, has a beneficial effect on blood pressure in men, according to a report by Japanese researchers.

The beverage, which has been available in Japan for many years, is made by adding lactobacilli to nonfat milk and then fermenting it — somewhat akin to drinkable yogurt products familiar in the U.S. In a clinical trial, Dr. Shunsaku Mizushima, of the University of Tokyo, Hongo, and colleagues looked at the effect of the drink on blood pressure in a total of 46 hypertensive men between the ages of 23 and 59 years of age. The participants were randomly assigned to drink a bottle of the beverage daily or a placebo drink made of acidified milk. The team measured blood pressure at the beginning of the study and at two and four weeks. According to a report in the American Journal of Hypertension, systolic blood pressure — the “top” number in a blood pressure reading — fell significantly by 4.3 points in the active treatment group at two weeks and by 5.2 at four weeks. In the placebo group, the reductions at those time points were 0.5 and 3.7 points. These changes were not significant from a statistical standpoint. Given these findings, the researchers conclude that dietary supplementation with the drink is “practical and useful.” The research team included a doctor employed by The Calpis Food Industry Co. Ltd, of Safamihara, Japan. (SOURCE: American Journal of Hypertension: Reuters Health News: August 2004.)


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Posted On: 27 August, 2004
Modified On: 3 December, 2013

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