Researchers in Finland investigating the blood-pressure lowering effect of a fermented milk drink with a high tripeptide concentration have concluded that it shows potential as a dietary approach to hypertension management.High blood pressure is a risk factor for cardiovascular events, like heart attack and stroke. Together with the UK and Ireland, Finland has one of the highest rates of hypertension in Europe, despite a long-term public health and information campaign. Following pre-market clinical trials, Valio’s Evolus, a modern spin on a traditional Scandinavian fermented milk drink, with added juice, was launched to the market in November 2000 bearing a blood-pressure lowering health claim. Sales in the first few months exceeded expectations, and it has since been launched in other European countries. The new study, published in the December issue of the American Journal of Hypertension, used a specially formulated version of the drink which is currently not available on the market, containing ten times the concentration of tripeptides, the protein fragments into which the milk protein is broken down when the Lactobacillus is added. The concentration of isoleucine-proline-proline was 7.5mg/100g, and valine-proline-proline 10mg/100g).
