Effect of cheese containing gamma-aminobutyric acid-producing lactic acid bacteria on blood pressure in men

• Daily cheese consumption resulted in significant systolic and mean blood pressure decrease in both experimental and placebo groups.
• MBP decreased by 3.5 ± 2.8 mmHg and SBP decreased by 5.5 ± 3.9 mmHg (experimental cheese).
• MBP decreased by 1.6 ± 3.0 mmHg and SBP decreased by 3.6 ± 4.0 mmHg (placebo cheese).
• No significant change in diastolic blood pressure was observed.

Hypertension is one of the most important risk factors for cardiovascular diseases. The purpose of this study was to evaluate the effect of a cheese naturally enriched in GABA on blood pressure in men with slightly elevated blood pressure. An experimental Cheddar cheese was produced with a starter containing a GABA-producing Lactococcus lactis ssp. lactis strain. A total of 23 men between 23 and 63 years of age consumed 50 g of the experimental cheese (containing 16 mg of GABA) or a placebo cheese daily for 12 weeks. Blood pressure, heart rate, body weight and waist circumference were measured in weeks 0, 2, 4, 6, 8, 10 and 12. Systolic and mean blood pressure decreased in response to the intervention (time effect; p = 0.048 for systolic blood pressure and p = 0.034 for mean blood pressure), but no time-by-treatment interaction was observed. For the experimental cheese, mean blood pressure decreased by 3.5 ± 2.8 mmHg, and systolic blood pressure decreased by 5.5 ± 3.9 mmHg. For the placebo cheese, decreases of 1.6 ± 3.0 mmHg in mean blood pressure and 3.6 ± 4.0 mmHg in systolic blood pressure were observed. No significant change in diastolic blood pressure was observed following the consumption of cheese with or without GABA enrichment.