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The chemicals in fermented milk, and other products made from it such as live yoghurt, helped manage healthy gut bacteria that breaks down food. And there is growing evidence to suggest gut bacteria, or microbiota, might have an effect on the development of high blood pressure, according to researchers.
Eating fermented milk products such as yoghurt, kefir, cultured buttermilk and filmjölk (Scandinavian sour milk) can also help.
Study author Dr Belinda Vallejo-Córdoba, of the Center for Food Research and Development in Sonora, Mexico, said: “Several studies have indicated that fermented milks may positively affect gut microbiota or provide antihypertensive effects.
“However, few studies have shown a link between the antihypertensive effect of fermented milks and induced microbial balance.
“Remarkably, the antihypertensive effect has been attributed mainly to ACEI peptides, and few studies have attributed this effect to gut modulation.”
According to researchers there is growing evidence to suggest that gut bacteria, or microbiota, might have an effect on the development of high blood pressure.
Tailor-made milk could be designed to target people with hypertension.
The study also looked at ways of managing the gut through these specially designed milks.
The idea is these milks would be stocked in supermarkets alongside the growing number of alternative health products.
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Healthy bacteria and organic proteins found in certain fermented milks could control microbiota and therefore help to reduce high blood pressure.
High blood pressure is a risk factor for developing cardiovascular disease and is one of the leading causes of death globally.
Dr Vallejo-Córdoba said: “New evidence suggests that antihypertensive fermented milks, including probiotics, bioactive peptides, and exopolysaccharides obtained from milk fermented with specific lactic acid bacteria, may modulate gut microbiota.
“Therefore, there is potential for the development of tailor-made fermented milks with gut microbiota modulation and blood pressure-lowering effects.”
The findings were published in the Journal of Dairy Science and the scientists say more research is to help understand the antihypertensive effects of fermented milks.
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