From: Steve Harris <sbharris@ix.netcom.com> Newsgroups: sci.med.nutrition Subject: Re: Dairy peptides significantly decrease blood pressure Date: 29 Aug 2005 17:17:28 -0700 Message-ID: <1125361048.145611.224300@z14g2000cwz.googlegroups.com> outsor@citynet.net wrote: > Milk proteins lower bp: > > http://www.medicalnewstoday.com/medicalnews.php?newsid=3D29795 Here's some of this article, for humor purposes. QUOTE: Dairy peptides are effective in the reduction of systolic blood pressure (SBP) after three and six weeks of consumption, according to a new study published this month in the British Journal of Nutrition.1 The authors of the paper conclude that a functional food, enriched with the dairy peptides tested in the study, could assist in the prevention of hypertension in people with blood pressure that is above normal. [And we're not kidding you..] Today's single blinded, placebo controlled study was conducted amongst 131 subjects with high-normal blood pressure or mild hypertension, to investigate the efficacy of hydrolised casein containing two dairy peptides, Isoleucine-Proline-Proline (IPP) and Valine-Proline-Proline (VPP), in reducing blood pressure. This active ingredient, known as AmealPeptideTM,is added to a new mini drink launched under the Flora/ Becel pro.activ brand, targeted at people following a healthy diet to control their blood pressure. [snip] The study demonstrated that volunteers consuming a daily dose of IPP and VPP of 1.8, 2.5 or 3.6mg experienced a dose dependent decrease in SBP compared to placebo. In subjects receiving 1.8mg of IPP and VPP, a significant decrease in SBP was observed at six weeks, and in subjects receiving either 2.5 or 3.6mg, a significant decrease in SBP was recorded at both three and six weeks.1 The antihypertensive effect was greater in subjects with mild hypertension than in subjects with high normal blood pressure.1 "The results of this study further expand the base of clinical evidence on the effects of dairy peptides, and IPP and VPP in particular, on blood pressure ", comments Seiichi Mizuno, lead investigator of the study." This study demonstrates that a functional food containing IPP and VPP as an active ingredient could help to prevent hypertension in people with a blood pressure above normal. " Unilever has launched Becel pro.activ blood pressure mini-drink, which contains AmealPeptideTM, which is a hydrolysed casein containing the dairy peptides IPP and VPP. =========================== COMMENT: This is a Japanese company and study. Wow, imagine the impact on general health if these helpful "dairy peptides" could be cloned into Japanese animals, like goats. Then you could collect them in the mammary secretions of these "Pharm Animals," and keep the high tech functional foods product in your refrigerator. Maybe take it out and have it with your nigiri sushi, on doctor's orders. :). Or suppose (wild speculation) it's possible to bypass this high tech functional food preparation process, altogether. The Japanese wouldn't like that, but what if the do-it-yourself Nordic types did it? You might recognize all those blond snot-nosed coughing guys as libertarian farmers, attempting to lower their blood pressure without paying the drug companies, or the Nippon Empire. If the dairy peptides form in the privacy of your own digestive tract, each time you ingest casein, how is the FDA to know? How is Unilever Corp to sue? Can any of this conflict be made into Animee? Seditious thinking... A search of meta-analysis of milk consumption actually suggests already that drinking *milk* (right out of the cow, albeit with some processing) prevents heart disease and stroke. Which lowering blood pressure also does. Golly. Call the USDA. Call the FDA. Call soymoo.com and report a crime. We can't have this go on. Eur J Clin Nutr. 2004 May;58(5):718-24. Milk drinking, ischaemic heart disease and ischaemic stroke II. Evidence from cohort studies. Elwood PC, Pickering JE, Hughes J, Fehily AM, Ness AR. Department of Epidemiology, Statistics and Public Health, University of Wales College of Medicine, Cardiff, UK. pelw...@doctors.org.uk OBJECTIVE: Milk consumption is considered a risk factor for vascular disease on the basis of relevant biological mechanisms and data from ecological studies. The aim was to identify published prospective studies of milk drinking and vascular disease, and conduct an overview. DESIGN: The literature was searched for cohort studies, in which an estimate of the consumption of milk, or the intake of calcium from dairy sources, has been related to incident vascular disease. MAIN OUTCOME MEASURES: Ischaemic heart disease and ischaemic stroke. RESULTS: In total, 10 studies were identified. Their results show a high degree of consistency in the reported risk for heart disease and stroke, all but one study suggesting a relative risk of less than one in subjects with the highest intakes of milk. A pooled estimate of relative odds in these subjects, relative to the risk in subjects with the lowest consumption, is 0.87 (95% CI 0.74-1.03) for ischaemic heart disease and 0.83 (0.77-0.90) for ischaemic stroke. The odds ratio for any vascular event is 0.84 (0.78-0.90). CONCLUSIONS: Cohort studies provide no convincing evidence that milk is harmful. While there still could be residual confounding from unidentified factors, the studies, taken together, suggest that milk drinking may be associated with a small but worthwhile reduction in heart disease and stroke risk. SPONSORSHIP: The University of Wales College of Medicine and Bristol University. Current support is from the Food Standards Agency. Publication Types: Meta-Analysis Review Review, Tutorial PMID: 15116074 [PubMed - indexed for MEDLINE] ========================== Stroke. 1996 May;27(5):813-8. Effect of dietary calcium and milk consumption on risk of thromboembolic stroke in older middle-aged men. The Honolulu Heart Program. Abbott RD, Curb JD, Rodriguez BL, Sharp DS, Burchfiel CM, Yano K. Division of Biostatistics, University of Virginia School of Medicine, Charlottesville 22908, USA. BACKGROUND AND PURPOSE: Evidence suggests that dietary calcium is protective against hypertension. This report examines whether the effect has an influence on thromboembolic stroke. METHODS: Since 1965, the Honolulu Heart Program has followed a cohort of men in a study of cardiovascular disease. This report examines the effect of baseline dietary calcium and milk intake on stroke risk in 22 years of follow-up in 3150 older middle-aged men (55 to 68 years). RESULTS: Men who were nondrinkers of milk experienced stroke at twice the rate (P < .05) of men who consumed 16 oz/d or more (7.9 versus 3.7 per 100, respectively). While the rate of stroke decreased with increasing milk intake (P < .05), the decline in stroke risk with increased consumption was modest for those who consumed under 16 oz/d. Intake of dietary calcium was also associated with a reduced risk of stroke (P < .01), although its association was confounded with milk consumption. Calcium intake from nondairy sources was not related to stroke, suggesting that other constituents [dairy peptides, anyone??] or covariates related to milk consumption may be important. CONCLUSIONS: We conclude that an association between milk consumption and a reduced risk of stroke in older middle-aged men cannot be explained by intake of dietary calcium. Since milk is often part of a diverse pattern of dietary intake, it is difficult to determine whether milk consumption has a direct role in reducing the risk of stroke. Data suggest that consumption of milk in older middle age is not harmful, and when combined with a balanced diet, weight control, and physical activity, reductions in the risk of stroke may occur. PMID: 8623098 [PubMed - indexed for MEDLINE] |