%0 Journal Article
%T IPP-rich milk protein hydrolysate lowers blood pressure in subjects with stage 1 hypertension, a randomized controlled trial
%A Esther Boelsma
%A Joris Kloek
%J Nutrition Journal
%D 2010
%I BioMed Central
%R 10.1186/1475-2891-9-52
%X We conducted a randomized, placebo-controlled, double blind, crossover study including 70 Caucasian subjects with prehypertension or stage 1 hypertension. Study treatments consisted of daily consumption of two capsules MPH1 (each containing 7.5 mg Isoleucine-Proline-Proline; IPP), MPH2 (each containing 6.6 mg Methionine-Alanine-Proline, 2.3 mg Leucine-Proline-Proline, 1.8 mg IPP), or placebo (containing cellulose) for 4 weeks.In subjects with stage 1 hypertension, MPH1 lowered systolic BP by 3.8 mm Hg (P = 0.0080) and diastolic BP by 2.3 mm Hg (P = 0.0065) compared with placebo. In prehypertensive subjects, the differences in BP between MPH1 and placebo were not significant. MPH2 did not change BP significantly compared with placebo in stage I hypertensive or prehypertensive subjects. Intake of MPHs was well tolerated and safe. No treatment differences in hematology, clinical laboratory parameters or adverse effects were observed. No significant differences between MPHs and placebo were found in plasma renin activity, or angiotensin I and II.MPH1, containing IPP and no minerals, exerts clinically relevant BP lowering effects in subjects with stage 1 hypertension. It may be included in lifestyle changes aiming to prevent or reduce high BP.ClinicalTrials.gov NCT00471263High blood pressure (BP) is a controllable risk factor in the development of cardiovascular conditions, and therefore any food component with the ability to reduce BP could contribute to the prevention or treatment of cardiovascular diseases [1-3].Milk-derived peptides have been identified as potential antihypertensive agents. The best-characterized peptides found in fermented or enzymatically treated milk are Isoleucine-Proline-Proline (IPP), and Valine-Proline-Proline (VPP). Over twenty five human studies have been performed linking the consumption of products containing both IPP and VPP with significant reductions in BP [4-6]. Fifteen of the BP studies have been done in Japanese subjects. Ten studies
%U http://www.nutritionj.com/content/9/1/52