Habitual intake of fermented milk products containing Lactobacillus casei strain Shirota and a reduced risk of hypertension in older people

• Published in: Beneficial microbes Vol. 8; no. 1; pp. 23 - 29
• Main Authors: Aoyagi, Y, Park, S, Matsubara, S, Honda, Y, Amamoto, R, Kushiro, A, Miyazaki, K, Shephard, R.J
• Format: Journal Article
• Language: English
• Published: Netherlands Wageningen Academic Publishers 07.02.2017
• Subjects: Aged; Aged, 80 and over; Aging; Animals; Antihypertensive Agents - administration & dosage; Blood Pressure; Cultured Milk Products - microbiology; Diet; Female; Fermentation; Humans; Hypertension - prevention & control; Lactobacillus casei - physiology; Male; Probiotics - administration & dosage; RESEARCH ARTICLE; blood pressure; cardiovascular disease; aging; diet; probiotics

This study investigated relationships between the frequent intake of fermented milk products containing Lactobacillus casei strain Shirota (LcS) and the onset of hypertension (resting systemic pressure ≥140 mmHg [systolic]/≥90 mmHg [diastolic], a doctor’s diagnosis and/or antihypertensive medicine u...