Effect of Probiotic Foods and Supplements on Blood Pressure: A Systematic Review of Meta-Analyses Studies of Controlled Trials Publisher



Ejtahed HS^{1, 2} ; Ardeshirlarijani E³ ; Tabatabaeimalazy O⁴ ; Hoseinitavassol Z⁵ ; Hasaniranjbar S¹ ; Soroush AR¹ ; Larijani B² Show Affiliations
Source: Journal of Diabetes and Metabolic Disorders Published:2020

Abstract

Objective: Recent evidences suggested that hypertension was associated with changes in gut microbiota composition. As intervention with probiotics might be considered as one of the approaches for modulating gut microbiota, the objective of the present study was to systematically review the meta-analyses of controlled trials (CTs) to elucidate the effects of probiotics on blood pressure. Methods: We searched PubMed, Web of Science, and Cochrane Library databases until November 2019 to explore all the meta-analyses conducted on the CTs assessing the efficacy of probiotics in the management of blood pressure (BP). Meta-analyses performed on in vitro, animal or observational studies were excluded from the study. References of the included studies were also screened to obtain further eligible publications. Results: From the 111 records which were identified during the literature search, 5 meta-analyses met the selection criteria. Total sample size was 2703 subjects (1009 subjects with type 2 diabetes mellitus (T2DM)), aged 12–75 years from both sexes. Results of meta-analyses have been shown a moderate effect of probiotics on BP in hypertensive adults with/without T2DM; from 3.10 to 5.04 mmHg for systolic blood pressure (SBP) and from 0.39 to 3.84 mmHg for diastolic blood pressure (DBP) after 3–24 weeks consumption. These effects were greater in adults with BP ≥ 130/85, by dairy products, by Asian fermented products with multiple species and higher dose of probiotics (≥ 1011 colony forming units (CFU)). Conclusion: It seems probiotic foods and supplements which were contained high dose multiple species of probiotic bacteria could be more effective in BP control. © 2020, Springer Nature Switzerland AG.