Search:

Milk Protein And Blood Pressure Is There A Connection?

By: Paul J Johnson Nitrates play an important role in the overall health of your immune system and body. It has the potential to lower blood pressure, but isn’t the only alternative remedy being studied. Dairy peptides are another non-medical hypertension treatment that may prove to be an effective remedy for lowering blood pressure.

Dairy what? Dairy peptides are tiny peptides (molecule comprised of two or more amino acids), that are produced when milk protein known as casein is broken down into smaller portions. Two particular peptides that can be manufactured through the use of a naturally attained enzyme preparation are IPP (isoleucine-proline-proline tripeptides) and VPP (valine-proline-proline tripeptides).

IPP and VPP can break milk protein down into hydrolysed casein powder. Furthermore, instead of using an enzyme preparation to break down casein, it can also be produced through fermentation in which case lactic acid bacteria are used.

How does milk protein benefit hypertension? It is believed by researchers that dairy peptides work by preventing the action of angiotensin-converting enzyme (ACE). The prevention of ACE causes a reduction in angiotension II formation, and reduces the constriction of blood vessels, all of which results in lower blood pressure.

Over the past decade, more than 20 human clinical trials have been conducted to discover the blood pressure-lowering effect of dairy peptides. Dairy drinks that contained IPP and VPP were used in the trials. Many of the studies found an average reduction of up to 7 mm Hg for systolic blood pressure and up to 4 mm Hg for diastolic blood pressure among participants treated with the dairy peptides.

The British Journal of Nutrition reported on one of the more recent studies that tested a dairy peptide’s (hydrolised casein) effectiveness of lowering blood pressure. Hydrolised casein contains the two dairy peptides IPP and VPP. This study was conducted on more than 130 participants who suffered from high-normal blood pressure or mild hypertension. The duration of the study was six weeks.

The study consisted of participants taking a daily dose (two tablets) of IPP and VPP. Some of the participants were provided with 1.8mg, some were provided with 2.5mg, and some were provided with 3.6mg. The rest were given placebos. It was discovered that those who were taking 1.8mg had a considerable reduction in systolic blood pressure, six weeks (5.8 mm Hg) into the study. For those taking 2.5 mg or 3.6mg, a considerable reduction in systolic blood pressure was noted during the third week (2.5mg = 3.4 mm Hg and 3.6mg = 4.1 mm Hg) and sixth week (2.5mg = 6.2 mm Hg and 3.6mg = 9.3 mm Hg) of the study.

In the end, it was found that participants who suffered from mild hypertension responded better to the dairy peptide treatment than those who had high-normal blood pressure.

Like most of the studies being conducted on alternative remedies for treating hypertension, dairy peptides need to be tested further before any real conclusions can be made. However, if you find these studies interesting, you may want to bring them to your doctor’s attention to find out how you can get involved or try the treatment yourself.

Finally, keep in mind that if you have milk allergies, or are pregnant, you may not be a candidate for dairy peptides treatment