Effect of whey protein on blood pressure in pre- and mildly hypertensive adults: A randomized controlled study
Effect of whey protein on blood pressure in pre- and mildly hypertensive adults: A randomized controlled study
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乳清蛋白对高血压前期和轻度高血压成人血压的影响：一项随机对照研究
DOI：
10.1002/fsn3.1040
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发表时间：
2019
影响因子：
3.9
通讯作者：
Qin Li-Qiang
中科院分区：
文献类型：
--
作者：
Yang Jing;Wang Hai-Peng;Tong Xing;Li Zeng-Ning;Xu Jia-Ying;Zhou Li;Zhou Bing-Yuan;Qin Li-Qiang
在中国，轻度高血压的发病率仍然很高。与此同时，含有控制血压的功能性成分的饮食受到了相当大的关注。在这项随机对照干预研究中，65名参与者被随机分配每天摄入30克乳清蛋白或麦芽糊精，持续12周。测量血压、身体组成、血浆生化分析和血流介导的舒张（FMD）（一种评价内皮功能的指标）。最后，54名参与者（每组27名参与者）完成了研究。在干预结束时，对照组的平均收缩压（SBP）为129.5 ± 7.7 mmHg，乳清蛋白组为128.2 ± 6.9 mmHg（p= 0.052）。在超重和肥胖参与者中，乳清蛋白组的SBP显著低于对照组（126.5 ± 6.9 mmHg vs. 128.8 ± 7.4 mmHg，p= 0.033），乳清蛋白组的体脂、脂肪百分比和腰围显著降低（分别为p= 0.010、0.016、0.019）。对照组和乳清蛋白组之间在血脂、炎性细胞因子、抗氧化指数、内皮-1、一氧化氮、血管紧张素II和血管紧张素转换酶的变化方面没有观察到差异。乳清蛋白组FMD的增加显著高于对照组（5.2%vs.0.3%，p = 0.040）。总之，乳清蛋白显著降低了超重和肥胖的高血压前期和轻度高血压成人的SBP。乳清蛋白还改善了内皮功能。血压的降低作用可能与这些参与者的体脂减少有关。
In China, the frequency of mild hypertension cases remains prevalently high. Meanwhile, diets containing functional ingredients that control blood pressure have received considerable attention. In this randomized, controlled intervention study, 65 participants were randomly assigned to consume 30 g of whey protein or maltodextrin daily for 12 weeks. Blood pressure, body composition, biochemical analysis in plasma, and flow‐mediated dilation (FMD), an index for evaluating endothelial function, were measured. Finally, 54 participants (27 participants in each group) completed the study. At the end of the intervention, the average systolic blood pressure (SBP) was 129.5 ± 7.7 mmHg in the control group and 128.2 ± 6.9 mmHg in the whey protein group (p= 0.052). In the overweight and obese participants, the SBP was significantly lower in the whey protein group than in the control group (126.5 ± 6.9 mmHg vs. 128.8 ± 7.4 mmHg,p= 0.033), and body fat, fat percentage, and waist circumference significantly decreased in the whey protein group (p= 0.010, 0.016, 0.019, respectively). No difference was observed between the control and whey protein groups with regard to the changes in plasma lipids, inflammatory cytokines, antioxidative indexes, endothelium‐1, nitric oxide, angiotensin II, and angiotensin‐converting enzyme. The increase in FMD was significantly higher in the whey protein group than in the control group (5.2% vs. 0.3%,p= 0.040). In conclusion, whey protein significantly decreased SBP in pre‐ and mildly hypertensive adults, who are also overweight and obese. Whey protein also improved endothelial function. The lowering effect of blood pressure was probably related to body fat loss in these participants.