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Natural bioactive substances in milk and colostrum: effects on the arterial blood pressure system

Published online by Cambridge University Press:  09 March 2007

Susan M. Groziak  and
G. D. Miller
Susan M. Groziak
Affiliation:
National Dairy Council, Dairy Management Inc. 10255 W. Higgins, Suite 900, Rosemont, IL 60018, USA
G. D. Miller*
Affiliation:
National Dairy Council, Dairy Management Inc. 10255 W. Higgins, Suite 900, Rosemont, IL 60018, USA
*
*Corresponding author: G.D. Miller, fax 847 803 2077, email [email protected]
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Abstract

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High blood pressure is a significant public health problem worldwide which is associated with increased risk of cardiovascular disease, stroke, and renal disease. The development of this disease is influenced by genetic and environmental factors. The results of many studies have linked increased consumption of milk and milk products with lower blood pressure and reduced risk of hypertension. The intake of several minerals found in milk has been demonstrated to have an inverse relationship with blood pressure. Peptides formed during the digestion of milk proteins have also been demonstrated to have a blood pressure lowering effect. Other components in milk that have been examined for their effects on blood pressure have been less promising. More recent data indicate that a dietary pattern that is low in fat, with fruits, vegetables, and low fat dairy products can significantly reduce blood pressure and lower risk of developing high blood pressure.

Keywords

MilkBlood pressureElectrolytesMineralsPeptidesDietCalcium
Type
Research Article
Information
British Journal of Nutrition , Volume 84 , Issue S1 , November 2000 , pp. 119 - 125
Copyright
Copyright © The Nutrition Society 2000

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