title: Short communication: Is consumption of a cheese rich in angiotensin-converting enzyme-inhibiting peptides, such as the Norwegian cheese Gamalost, associated with reduced blood pressure?
abstract: Epidemiological and clinical studies have shown that angiotensin-converting enzyme (ACE)-inhibiting peptides derived from dairy products may decrease blood pressure. These peptides have been identified in many cheeses, and Gamalost, a traditional Norwegian cheese, is particularly rich in these peptides. The aim of this cross-sectional study was to examine whether frequency of Gamalost intake was associated with blood pressure in a Norwegian population sample. Blood pressure and other clinical measurements, including the factors of metabolic syndrome, were obtained from 168 participants (56% female, mean age = 51 yr) who completed a questionnaire about dietary habits and other health-related factors. Mean Gamalost intake was 2 servings per week. The prevalence of hypertension was 23.8% in the population, with mean systolic and diastolic blood pressures of 128 and 78 mmHg, respectively. Intake of Gamalost was inversely associated with systolic blood pressure. Each increase in frequency unit of Gamalost intake corresponded to a reduction in systolic blood pressure of 0.72 mmHg, after controlling for sex, age, education, waist circumference, physical activity, smoking status, and dairy food intake. Results from this study indicate that consumption of Gamalost (or other foods rich in ACE-inhibiting peptides) may reduce blood pressure.
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway. Electronic address: rita.nilsen@nmbu.no.
authors.forename: R
authors.initials: R
authors.lastname: Nilsen
authors.affiliation: Department of Biostatistics, Epidemiology and Health Economics, Oslo University Hospital, N-0450 Oslo, Norway.
authors.forename: A H
authors.initials: AH
authors.lastname: Pripp
authors.affiliation: Institute of Health and Society, University of Oslo, N-0450 Oslo, Norway.
authors.forename: A T
authors.initials: AT
authors.lastname: Høstmark
authors.affiliation: Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1432 Ås, Norway.
authors.forename: A
authors.initials: A
authors.lastname: Haug
authors.affiliation: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway.
authors.forename: S
authors.initials: S
authors.lastname: Skeie
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000008:administration & dosage*; D001794:Blood Pressure / Q000187:drug effects*; D002611:Cheese / Q000032:analysis*; D003430:Cross-Sectional Studies; D004032:Diet; D005260:Female; D006801:Humans; D006973:Hypertension / Q000517:prevention & control; D008297:Male; D008875:Middle Aged; D009664:Norway; D010455:Peptides / Q000008:administration & dosage*
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D010455:Peptides
keywords: angiotensin-converting enzyme (ACE)-inhibiting peptide; blood pressure; cheese; dairy product