Fermented milk for hypertension

Fermented milk might possibly not be effective treatment for hypertension.

The quality of evidence is downgraded by limitations in study quality (unclear allocation concealment and lack of blinding) and by inconsistency (unexplained variability in results).

Summary

A Cochrane review included 15 studies with a total of 1 232 subjects. The studies were all placebo-controlled; 4 studies used a cross over design. The length of the studies varied from 4 to 23 weeks. A modest overall effect of fermented milk on systolic blood pressure (SBP) was found (MD -2.45 mmHG, 95% CI -4.30 to -0.60 mmHg), no effect was evident on diastolic blood pressure (DBP; MD -0.67 mmHg, 95% CI -1.48 to 0.14 mmHG). After removing 8 studies with high risk of bias no significant effects were seen as a result of the intervention on neither SBP (MD -0.57 mmHg, 95% CI -3.12 to 1.98) nor DBP (MD -0.39 mmHg, 95% CI -1.78 to 1.01). 24hBP was reported in 5 of the included studies. Meta analysis of the available data from these studies showed no effect on SBP (MD -0.80, 95% CI -2.72 to 1.12) or DBP (MD -0.74, 95% CI -1.67 to 0.20).

Clinical comments

Date of latest search:

Ədəbiyyat

1. Usinger L, Reimer C, Ibsen H. Fermented milk for hypertension. Cochrane Database Syst Rev 2012;(4):CD008118.