title: Habitual intake of fermented milk products containing Lactobacillus casei strain Shirota and a reduced risk of hypertension in older people.
abstract: 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 use) during a 5-year period in 352 communityliving Japanese aged 65 to 93 years (125 men and 227 women). Initially normotensive subjects were divided into two groups (n=254 and n=98) on the basis of their intake of fermented milk products (<3 or ≥3 times/week, respectively), as estimated during an interview by a certified nutritionist. The incidence of hypertension over the 5-year interval was significantly lower in those who took fermented milk products ≥3 rather than <3 times/week (6.1 vs 14.2%, P=0.037). A multivariate-adjusted proportional hazards model predicted that blood pressures were significantly more likely to remain normal over 5 years in subjects who took ≥3 fermented milk products rather than <3 times/ week (relative risk 0.398 [95% confidence interval 0.167-0.948], P=0.037). These results suggest that after adjustment for potential confounders, the risk of developing hypertension is substantially lower in elderly people who take fermented milk products containing LcS at least 3 times a week.
authors.affiliation: 1 Exercise Sciences Research Group, Tokyo Metropolitan Institute of Gerontology, 35-2 Sakaecho, Itabashi-ku, Tokyo 173-0015, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Aoyagi
authors.affiliation: 1 Exercise Sciences Research Group, Tokyo Metropolitan Institute of Gerontology, 35-2 Sakaecho, Itabashi-ku, Tokyo 173-0015, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Park
authors.affiliation: 2 Food Research Department, Yakult Central Institute, 11 Izumi 5-chome, Kunitachi-shi, Tokyo 186-8650, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Matsubara
authors.affiliation: 2 Food Research Department, Yakult Central Institute, 11 Izumi 5-chome, Kunitachi-shi, Tokyo 186-8650, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Honda
authors.affiliation: 2 Food Research Department, Yakult Central Institute, 11 Izumi 5-chome, Kunitachi-shi, Tokyo 186-8650, Japan.
authors.forename: R
authors.initials: R
authors.lastname: Amamoto
authors.affiliation: 3 Microbiological Research Department, Yakult Central Institute, 11 Izumi 5-chome, Kunitachi-shi, Tokyo 186-8650, Japan.
authors.forename: A
authors.initials: A
authors.lastname: Kushiro
authors.affiliation: 2 Food Research Department, Yakult Central Institute, 11 Izumi 5-chome, Kunitachi-shi, Tokyo 186-8650, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Miyazaki
authors.affiliation: 4 Faculty of Kinesiology and Physical Education, University of Toronto, 55 Harbord Street, Toronto, ON M5S 2W6, Canada.
authors.forename: R J
authors.initials: RJ
authors.lastname: Shephard
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000375:Aging; D000818:Animals; D000959:Antihypertensive Agents / Q000008:administration & dosage*; D001794:Blood Pressure; D043302:Cultured Milk Products / Q000382:microbiology*; D004032:Diet; D005260:Female; D005285:Fermentation; D006801:Humans; D006973:Hypertension / Q000517:prevention & control*; D007780:Lacticaseibacillus casei / Q000502:physiology*; D008297:Male; D019936:Probiotics / Q000008:administration & dosage*
chemical_list: D000959:Antihypertensive Agents
keywords: aging; blood pressure; cardiovascular disease; diet; probiotics