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Antihypertensive Effect of Fermented Milk With Lactococcus Lactis on Prehypertensive Subjects

NCT02670811 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 36

Last updated 2023-10-12

Study results available
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Summary

The objective of the present work was to evaluate the antihypertensive effect associated with the consumption of fermented milk with Lactococcus lactis NRRL-B50571 on prehypertensive subjects.

Conditions

Interventions

DIETARY_SUPPLEMENT

Fermented milk

150 mL daily of fermented milk with Lactococcus lactis NRRL-B50571

DIETARY_SUPPLEMENT

Acidified milk

150 mL daily of artificially acidified milk

Sponsors & Collaborators

  • Centro de Investigación en Alimentación y Desarrollo A.C.

    lead OTHER

Principal Investigators

  • Belinda Vallejo, PhD · Centro de Investigación en Alimentación y Desarrollo A.C.

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Model
PARALLEL

Eligibility

Min Age
25 Years
Max Age
55 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2013-08-31
Primary Completion
2013-12-31
Completion
2013-12-31

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Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02670811 on ClinicalTrials.gov