<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-0201</journal-id>
<journal-title><![CDATA[Población y Salud en Mesoamérica]]></journal-title>
<abbrev-journal-title><![CDATA[PSM]]></abbrev-journal-title>
<issn>1659-0201</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica. Centro Centroamericano de Población]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-02012019000100175</article-id>
<article-id pub-id-type="doi">10.15517/psm.v0i0.35534</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Asociación del consumo de leche fermentada y la hipertensión arterial: una revisión sistemática]]></article-title>
<article-title xml:lang="en"><![CDATA[Association of fermented milk intake and hypertension: a systematic review]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Medina Pérez]]></surname>
<given-names><![CDATA[Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orozco González]]></surname>
<given-names><![CDATA[Claudia Nelly]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zúñiga Torres]]></surname>
<given-names><![CDATA[Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara,  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Ixtlahuaca  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Ixtlahuaca  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>175</fpage>
<lpage>195</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-02012019000100175&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-02012019000100175&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-02012019000100175&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este trabajo es identificar el consumo de leche fermentada en personas hipertensas en diferentes poblaciones a nivel internacional con el fin de conocer sus efectos sobre la presión arterial. Para la metodología, se realizó una búsqueda en la base de datos PubMed, en la que solo se incluyeron ensayos clínicos en humanos. Entre los resultados obtenidos se muestra que la fermentación más utilizada en las investigaciones fue a partir de Lactobacillus helveticus con tripeptidos bioactivos añadidos con Isoleucina-Prolina-Prolina y Valina-Prolina-Prolina (IPP y VPP); también se utilizaron leches fermentadas a partir de Lactobacillus casei strain Shirota (LcS), Lactobacillus planetarium A7, Lactococcus lactis YIT 2027, Lactobacillus casei TMC0409 y Streptococus thermophilus (TMC) 1543. Se observaron mejores beneficios en la disminución de presión arterial en aquellas intervenciones donde fueron utilizados los tripeptidos IPP y VPP.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this paper is to identify the intake of fermented milk in hypertensive people in different population in the world in order to know their effects on blood pressure. Methodologically, we developed an electronic search on PubMed database to identify clinical trials on humans for this review. The selected results show that the most fermented type used in the investigations was from Lactobacillus helveticus with bioactives tripeptides added Isoleucine-Proline-Proline and Valin-Proline-Proline (IPP and VPP); also there were used Lactobacillus casei strain Shirota (LcS), Lactobacillus planetarium A7, Lactobacillus casei strain Shirota, and Lactococcus lactis YIT 2027, Lactobacillus casei TMC0409 y Streptococus thermophilus TMC 1543 for the fermented milk. Better blood pressure- lowering effects were reported in those interventions where IPP and VPP tripeptides were used.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Leche fermentada]]></kwd>
<kwd lng="es"><![CDATA[hipertensión]]></kwd>
<kwd lng="es"><![CDATA[probióticos]]></kwd>
<kwd lng="es"><![CDATA[presión arterial.]]></kwd>
<kwd lng="en"><![CDATA[Fermented milk]]></kwd>
<kwd lng="en"><![CDATA[hypertension]]></kwd>
<kwd lng="en"><![CDATA[probiotics]]></kwd>
<kwd lng="en"><![CDATA[blood pressure]]></kwd>
</kwd-group>
</article-meta>
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