Usinger Lotte, Reimer Christina, Ibsen Hans
Clinical Physiology and Nuclear Medicine, University Hospital of Glostrup, Glostrup,
Cochrane Database Syst Rev. 2012 Apr 18;2012(4):CD008118. doi: 10.1002/14651858.CD008118.pub2.
Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle interventions, such as fermented milk, would be of great importance.
To investigate whether fermented milk or similar products produced by lactobacilli fermentation of milk proteins has any blood pressure lowering effect in humans when compared to no treatment or placebo.
The Cochrane Central Register of Controlled Trials (CENTRAL), English language databases, including MEDLINE (1966-2011), EMBASE (1974-2011), Cochrane Complementary Medicine Trials Register, Allied and Complementary Medicine (AMED) (1985-2011), Food science and technology abstracts (1969-2011).
Randomised controlled trials; cross over and parallel studies evaluating the effect on blood pressure of fermented milk in humans with an intervention period of 4 weeks or longer.
Data was extracted individually by two authors, afterwards agreement had to be obtained before imputation in the review.
A modest overall effect of fermented milk on SBP was found (MD -2.45; 95% CI -4.30 to -0.60), no effect was evident on DBP (MD -0.67; 95% CI -1.48, 0.14).
AUTHORS' CONCLUSIONS: The review does not support an effect of fermented milk on blood pressure. Despite the positive effect on SBP the authors conclude, for several reasons, that fermented milk has no effect on blood pressure. The effect found was very modest and only on SBP, the included studies were very heterogeneous and several with weak methodology. Finally, sensitivity and subgroup analyses could not reproduce the antihypertensive effect. The results do not give notion to the use of fermented milk as treatment for hypertension or as a lifestyle intervention for pre-hypertension nor would it influence population blood pressure.
有人提出发酵乳通过增加细菌发酵过程中产生的蛋白质和肽的含量而具有降低血压的作用。高血压是全球心血管疾病的主要危险因素之一,新的降低血压的生活方式干预措施,如发酵乳,将具有重要意义。
与不治疗或安慰剂相比,研究发酵乳或通过乳蛋白乳酸杆菌发酵产生的类似产品对人体是否有降血压作用。
Cochrane对照试验中心注册库(CENTRAL)、英文数据库,包括MEDLINE(1966 - 2011年)、EMBASE(1974 - 2011年)、Cochrane补充医学试验注册库、联合与补充医学(AMED)(1985 - 2011年)、食品科学与技术文摘(1969 - 2011年)。
随机对照试验;交叉和平行研究,评估发酵乳对人类血压的影响,干预期为4周或更长时间。
数据由两位作者分别提取,之后在纳入综述进行估算之前必须达成一致。
发现发酵乳对收缩压有适度的总体影响(MD -2.45;95%CI -4.30至-0.60),对舒张压无明显影响(MD -0.67;95%CI -1.48,0.14)。
该综述不支持发酵乳对血压有影响。尽管对收缩压有积极影响,但作者基于几个原因得出结论,发酵乳对血压没有影响。所发现的影响非常适度,且仅针对收缩压,纳入的研究非常异质性,一些研究方法薄弱。最后,敏感性和亚组分析无法重现降压效果。结果不支持将发酵乳用作高血压治疗或高血压前期的生活方式干预措施,也不会影响人群血压。