Study Title:

Whey Protein Decrease Blood Pressure

Study Abstract

Whey protein beverages reduced blood pressure in young men and women in a six week controlled intervention. There were no differences in systolic blood pressure (SBP), diastolic blood pressure (DBP), or mean arterial pressure (MAP) observed between groups consuming 28 g per day of either hydrolyzed or non-hydrolyzed whey protein in a beverage. However, in young adults with elevated DBP and SBP, whey beverage consumption significantly decreased SBP, DBP, and MAP by 8.0, 8.6, and 6.4 mm Hg, respectively (P ≤ 0.001 for all comparisons). In subjects with elevated SBP only, SBP significantly decreased by 3.8 mm Hg (P ≤ 0.04) after the whey beverage intervention. Subjects with normal blood pressure had no change in SBP, DBP, and MAP. Whey beverages also significantly decreased total and low-density lipoprotein cholesterol concentrations (P ≤ 0.001 and 0.05, respectively). Whey protein beverages may be useful for the dietary treatment of prehypertension and/or stage 1 hypertension.



From press release:

Beverages supplemented by whey-based protein can significantly reduce elevated blood pressure, reducing the risk of stroke and heart disease, a Washington State University study has found.

Research led by nutritional biochemist Susan Fluegel and published in International Dairy Journal found that daily doses of commonly available whey brought a more than six-point reduction in the average blood pressure of men and women with elevated systolic and diastolic blood pressures. While the study was confined to 71 student subjects between the ages of 18 and 26, Fluegel says older people with blood pressure issues would likely get similar results.

"One of the things I like about this is it is low-cost," says Fluegel, a nutritional biochemistry instructor interested in treating disease through changes in nutrition and exercise. "Not only that, whey protein has not been shown to be harmful in any way."

Terry Shultz, co-author and an emeritus professor in the former Department of Food Science and Human Nutrition, said the findings have practical implications for personal health as well as the dairy industry.

"These are very intriguing findings, very interesting," he said. "To my knowledge, this hasn't been shown before."

The study, which Fluegel did for her doctorate in nutritional biochemistry, notes that researchers in a 2007 study found no blood-pressure changes in people who took a whey-supplemented drink. At first, she saw no consistent improvement either. But then she thought to break out her subjects into different groups and found significant improvements in those with different types of elevated blood pressure. Improvements began in the first week of the study and lasted through its six-week course.

The supplements, delivered in fruit-flavored drinks developed at the WSU Creamery, did not lower the blood pressure of subjects who did not have elevated pressure to begin with. That's good, said Fluegel, as low blood pressure can also be a problem.

Other studies have found that blood-pressure reductions like those seen by Fluegel can reduce cardiovascular disease and bring a 35 to 40 percent reduction in fatal strokes.

Health benefits aside, researchers are excited about the prospect of improving the market for whey, a cheese byproduct that often has to be disposed of at some expense. Its potential economic impact is unclear, says Shannon Neibergs, a WSU extension economist, "but any positive use of that product is going to be beneficial."

Several supplement makers contributed product to the study, which was funded in part by the Washington Dairy Products Commission. None of the contributors had a role in analyzing the data or writing the report.

Study Information

1.Susan M. Fluegel, Terry D. Shultz, Joseph R. Powers, Stephanie Clark, Celestina Barbosa-Leiker, Bruce R. Wright, Timothy S. Freson, Heidi A. Fluegel, Jonathan D. Minch, Lance K. Schwarzkopf.
Whey beverages decrease blood pressure in prehypertensive and hypertensive young men and women
International Dairy Journal,
2010 November
Washington State University

Full Study