Blood pressure lowering effect of dietary integration with Grana Padano cheese in hypertensive patients

It has been shown that some tripeptides (mainly valyl-prolyl-proline and isoleucyl-prolyl-proline), originating from the degradation of milk proteins by proteinases from L. helveticus, has sustained ACE–inhibiting activity and significant antihypertensive effect in SHR. (Yamamoto et al., 1994). The Grana Padano, a typical Italian cow-milk based cheese, at moderate ripening degree (9-12 months), showed a potent (as measured by the spectrophotometric assay) in-vitro ACE-inhibitory effect. (Rossi et al , 2009) In this study we evaluate whether a daily dietary integration with a small amount of Grana Padano cheese effectively reduced blood pressure (BP). In a randomized, open-label, controlled study, 45 hypertensive patients received a daily dose of 30 grams Grana Padano cheese during a period of 2 months. BP was evaluated before and after treatment by using conventional sphygmomanometric, automated office BP (BpTRU) and ambulatory BP measurements (Takeda, 4220). The results have been compared with those obtained in a homogeneous control group of 15 hypertensive patients. Pharmacological treatments excluded ACE-inhibitors and ARB. A dietary manipulation was performed to maintain unchanged calorie, cholesterol and sodium intake. Preliminary results indicate that the patients who received Grana Padano presented with a statistically significant reduction of systolic and diastolic BP (p<0.05, Student’s t test), while no change was detected in the control group. No change in LDL-cholesterol, Calcium, Magnesium serum levels and urinary sodium excretion was observed at the end of treatment period. In conclusion, a moderate intake of mildly seasoned Grana Padano cheese seems to be effective in lowering BP in hypertensive patients. Appropriate (and easily feasible) dietary manipulations can counterbalance the increased intake of cholesterol and sodium due to dietary integration with Grana Padano.