Natural bioactive substances in milk and colostrum: effects on the arterial blood pressure system
Susan M. Groziak, Gregory D. Miller
British Journal Of Nutrition
Abstract
High blood pressure is a significant public health problem worldwide which is associated with increased risk of cardiovascular disease, stroke, and renal disease. The development of this disease is influenced by genetic and environmental factors. The results of many studies have linked increased consumption of milk and milk products with lower blood pressure and reduced risk of hypertension. The intake of several minerals found in milk has been demonstrated to have an inverse relationship with blood pressure. Peptides formed during the digestion of milk proteins have also been demonstrated to have a blood pressure lowering effect. Other components in milk that have been examined for their effects on blood pressure have been less promising. More recent data indicate that a dietary pattern that is low in fat, with fruits, vegetables, and low fat dairy products can significantly reduce blood pressure and lower risk of developing high blood pressure.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
milk and milk products reduces blood pressure
“The results of many studies have linked increased consumption of milk and milk products with lower blood pressure and reduced risk of hypertension.”
peptides from milk proteins have a blood pressure lowering effect
“Peptides formed during the digestion of milk proteins have also been demonstrated to have a blood pressure lowering effect.”
minerals in milk have an inverse relationship with blood pressure
“The intake of several minerals found in milk has been demonstrated to have an inverse relationship with blood pressure.”