Study examines fermented milks' potential benefits for decreasing high BP through modulation of gut microbiota

In recent years, fermented dairy foods have been gaining attention for their health benefits, and a new review published in the Journal of Dairy Science indicates these foods could help reduce conditions like hypertension (high blood pressure). A team of investigators from the Center for Food Research and Development in Sonora, Mexico, and the National Technological Institute of Mexico in Veracruz reports on numerous studies of fermented milks as antihypertensive treatments and in relation to gut microbiota modulation. They also examine the potential mechanistic pathways of gut modulation through antihypertensive fermented milks.