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]